Easy Creamy Tomato Basil Pasta That Will Wow Your Taste Buds

Ingredients

• 4 mediumripe tomatoes, fresh or high-quality tinned
• about 20 g (1 cup)fresh basil leaves, torn
• 240 ml (1 cup)double cream
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)extra-virgin olive oil
• 5 g (1 teaspoon)salt
• about 2 g (1 teaspoon)black pepper
• 340 g (12 ounces)pasta of your choice, such as spaghetti or fettuccine
• 3.8 litres (4 quarts)water, for boiling
• 30 g (2 tablespoons)salt, for the boiling water
• about 50 g (½ cup)Parmesan, freshly grated
• about 2 g (1 teaspoon)red chilli flakes
• about 150 g (1 cup)protein of your choice, such as grilled chicken, prawns or crispy tofu

Instructions

1. 1

   Cook the garlic

   Warm the olive oil in a pan over medium heat until it shimmers. Add the minced garlic and cook for 1–2 minutes, until fragrant and lightly golden.

2. 2

   Simmer the tomatoes

   Stir in the chopped tomatoes and bring the mixture to a gentle bubble. Simmer for 10 minutes, until the sauce has thickened and turned a rich red.

3. 3

   Add the cream

   Pour in the double cream and stir until combined. Cook for another 3–4 minutes, until the sauce is smooth and creamy.

4. 4

   Stir in basil

   Tear the basil leaves and stir them into the warm sauce off the heat.

5. 5

   Boil the pasta

   Cook the pasta in generously salted water according to the packet instructions, about 8–10 minutes, until al dente. Reserve ½ cup of pasta water.

6. 6

   Toss with sauce

   Drain the pasta and add it to the sauce. Toss over low heat, adding reserved pasta water as needed until the sauce coats the strands.

7. 7

   Season and garnish

   Taste and adjust the salt and pepper. Finish with freshly grated Parmesan and torn basil leaves.

What is creamy tomato basil pasta?

This is a pasta dish with a tomato sauce enriched with cream and finished with fresh basil. It draws on familiar Italian ingredients, though this particular recipe is a simple, creamy weeknight-style version rather than a claim to one specific regional preparation.

Tomatoes bring a bright, savoury base, while cream softens their acidity. Basil stirred in off the heat keeps its fresh aroma prominent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 12g protein, 60g carbs, 25g fat.

The pasta is the main source of carbohydrates, while the cream and olive oil contribute much of the fat; Parmesan also adds fat and protein. Protein will vary depending on whether you include chicken, prawns or tofu. Balance the plate with a side of vegetables or salad.

Choosing the ingredients

Tomatoes: Use ripe fresh tomatoes or good-quality tinned ones; either can form the sauce. Chopping them helps them break down during the 10-minute simmer.

Pasta: Spaghetti and fettuccine are suggested, but another shape can work too. The important cue is to cook it until al dente, following its packet timing.

Protein: The recipe lists grilled chicken, prawns or crispy tofu as options. Treat the cup measurement as a choice of add-in, rather than a required part of the tomato sauce.

Building the sauce

Garlic: Let it cook in the oil until fragrant and lightly golden, as directed. Keep an eye on it during its short cooking time so it does not go beyond that cue.

Tomatoes: A gentle bubble and a thicker, vibrant-red appearance signal that the tomato stage is ready for the cream.

Cream: Stir it in fully, then give the sauce another 3–4 minutes. This lets the mixture become smooth before the basil goes in.

Keep the basil fresh

Basil: Tear the leaves and add them after taking the sauce off the heat. This preserves more of their colour and fresh, aromatic character.

Finish: Save some torn basil for the garnish, as the method suggests. Add the Parmesan at the end for a savoury finish.

Pasta water and texture

Reserve: Scoop out ½ cup of pasta water before draining. The recipe uses it to adjust the sauce as you toss the pasta.

Toss: Add the drained pasta directly to the sauce and work over low heat. Add the reserved water as needed until the sauce clings to the strands.

Timing and serving

The stated total time is 35 minutes. The method gives the sauce 10 minutes to simmer, followed by 3–4 minutes after the cream is added, while the pasta cooks for about 8–10 minutes.

Serve with the Parmesan and basil garnish. A simple side salad or cooked vegetables can add freshness alongside the creamy pasta.

Recipe notes & tips

• Have the garlic, chopped tomatoes and torn basil ready before you start cooking.
• Keep the garlic at medium heat and take it off the heat once it is lightly golden.
• Reserve ½ cup of pasta water before draining the pasta.
• Add the basil after taking the sauce off the heat.
• Add reserved pasta water gradually as you toss, stopping when the sauce coats the pasta.

Variations

• Choose another pasta: Use a different shape if you prefer, and cook it according to its packet instructions.
• Add chicken: Include grilled chicken as the recipe's protein option.
• Use prawns: Choose prawns for a seafood version.
• Make it tofu-based: Add crispy tofu as the protein option.
• Adjust the heat: Use the listed red chilli flakes to give the sauce a spicier edge.

Common mistakes to avoid

• Overcooking the garlic: Stop when it is fragrant and lightly golden, after 1–2 minutes.
• Rushing the tomatoes: Simmer them for 10 minutes so the sauce can thicken.
• Adding basil too early: Stir it in off the heat to preserve its fresh colour and aroma.
• Forgetting the pasta water: Reserve ½ cup before draining so you can adjust the sauce.
• Cooking the pasta too long: Follow the packet timing and check for an al dente texture.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring; add a little water if the sauce has thickened. The pasta may soften as it stands.

Frequently asked questions