I’ve recently been swept up by the allure of Creamy Tomato Pasta. I mixed olive oil, garlic, and a lightly sautéed yellow onion with diced tomatoes, tomato paste and heavy cream to create a uniquely vibrant sauce. Fresh basil and a hint of red pepper flakes turn a simple dish into a delightful indulgence.

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I recently whipped up my Super Easy Creamy Tomato Pasta and I gotta say it blew my mind. I was craving a simple yet unforgettable pasta dinner so I mixed 12 oz of my favorite pasta, whether it be spaghetti or penne, with a little olive oil and loads of garlic and diced yellow onion.

When they start to fry up, i toss in a can of diced tomatoes and a dollop of tomato paste, then stir in a splash of heavy cream to make the sauce extra smooth. I seasoned it with salt, pepper and a few red pepper flakes for a bit of extra kick, and topped it all off with a generous amount of fresh basil.

Its a recipe that brings together a mix of classic pasta flavors and reminds me of those awesome creamy tomato pasta recipes and even a touch of Penne Alla Vodka Delish. You will definetly want to give this one a try.

Why I Like this Recipe

I’ve always been a fan of this Super Easy Creamy Tomato Pasta, and honestly, it’s one of those recipes that feels like a warm hug after a long day. First, you boil a big pot of salted water and cook about 12 oz of pasta until it’s perfectly al dente. While waiting, heat a tablespoon of olive oil in a pan over medium heat; toss in 3 minced garlic cloves and a diced small yellow onion until the onion gets all soft and a bit translucent.

Then, you stir in a can of diced tomatoes along with 2 tablespoons of tomato paste. Add salt, pepper, and if you’re up for it, a pinch of red pepper flakes to give it a little kick. Let the tomato sauce simmer for around 5 minutes so that all the flavors have a chance to mix together. Next up, pour in 1/2 cup of heavy cream and stir it in well until the sauce turns that perfect creamy consistency. Reduce the heat a tad and cook for another 3 to 4 minutes until the sauce thickens just a bit more.

After that, toss in the drained pasta and mix until every piece is nicely coated with the creamy tomato goodness. Finally, mix in about 1/4 cup of chopped fresh basil for that burst of fresh flavor. Taste it, tweak with a little extra salt or pepper if needed, and serve it hot. It might not be fancy, but it’s super satisfying every time.

I love this recipe because:
1. I like how quick and easy it is to make, even on busy nights.
2. I love the creamy texture paired with the fresh burst of basil; it just hits the spot.
3. I appreciate how the flavors, from the garlic to the tomato, blend together to create something really comforting.

Ingredients

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Pasta are rich in carbohydrates, providing energy and a hearty base for the sauce.
Diced tomatoes brings tangy acidity, natural sweetness, and essential vitamins for a balanced flavor.
Garlic give robust flavor and antioxidants while boosting savory sauce depth.
Heavy cream gives a smooth, rich texture that mellows tomato acidity for velvety sauce.
Fresh basil infuse aromatic freshness, balancing the tang and creaminess with herbal notes.

Ingredient Quantities

12 oz pasta (spaghetti or penne work great)

1 tbsp olive oil

3 garlic cloves, minced

1 small yellow onion, diced

1 can (14.5 oz) diced tomatoes

2 tbsp tomato paste

1/2 cup heavy cream

Salt and pepper to taste

Fresh basil (about 1/4 cup chopped)

Optional: a pinch of red pepper flakes if you want a little heat

How to Make this

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1. Start by boiling a big pot of salted water and cook the 12 oz pasta until it’s al dente, then drain and set aside.

2. While the pasta is cooking, heat 1 tbsp olive oil in a pan over medium heat and add the 3 minced garlic cloves along with the diced yellow onion. Cook until the onion gets soft.

3. Once the onion is soft, stir in the can of diced tomatoes and the 2 tbsp tomato paste.

4. Season the mixture with salt, pepper, and if you like a bit of spice a pinch of red pepper flakes.

5. Let the tomato sauce simmer for about 5 minutes, so the flavours can mix together.

6. Next, pour in the 1/2 cup heavy cream and stir well to get a creamy consistency.

7. Reduce the heat a little and cook for another 3 to 4 minutes until the sauce thickens a bit.

8. Add the drained pasta to the pan and toss until every piece is covered in the creamy tomato sauce.

9. Mix in about 1/4 cup chopped fresh basil for a burst of fresh flavour.

10. Taste your pasta and adjust the salt or pepper if needed, then serve hot and enjoy!

Equipment Needed

1. A big pot to boil salted water – important because cooking pasta in ample water helps it cook evenly and retains its natural texture.
2. A colander to drain the pasta – this ensures any excess water is removed so the pasta doesn’t get soggy.
3. A frying pan to cook the tomato sauce – it heats evenly and is great for letting the sauce’s flavor meld together.
4. A cutting board to chop garlic, onion, and basil – keeps everything organized and safe.
5. A sharp knife for dicing and mincing ingredients – essential for accurate cuts which also maintains the nutritional integrity of fresh veggies.
6. Measuring spoons and cups to portion out olive oil, tomato paste, heavy cream and spices – they help in keeping the flavor balanced and the recipe nutritionally predictable.
7. A wooden spoon to stir the sauce – it prevents scratching the pan and mixes ingredients well.
8. A can opener to easily open the diced tomatoes – saves time and avoids any fuss with the can.

FAQ

Q: What type of pasta works best? A: Spaghetti or penne are great, they hold the sauce well and cook up fast.

Q: Can I use a lighter cream instead of heavy cream? A: Heavy cream really gives it that rich, creamy texture, but you can try half and half if you need a lighter version, though it might not be as smooth.

Q: How do I add a bit of spice? A: Just toss in a pinch of red pepper flakes when you fry the garlic if you’re in the mood for some heat.

Q: Can I substitute fresh tomatoes for canned ones? A: Sure, fresh tomatoes work too; just chop them up and let ‘em cook a bit longer to bring out their flavor.

Q: How long does it take from start to finish? A: You can whip this up in about 20 to 25 minutes, making it a really quick meal option.

Super Easy Creamy Tomato Pasta Recipe Substitutions and Variations

Olive oil – If you dont have olive oil, you can use vegetable oil or even canola oil instead
Heavy cream – You can swap heavy cream for half and half or even coconut cream, but it might change the flavor a bit
Tomato paste – If you are short on tomato paste, try using tomato puree or a thicker tomato sauce
Fresh basil – If you cant find fresh basil, dried basil or even oregano works pretty well

Pro Tips

1. When you’re boiling the pasta, make sure you use lots of salt in the water so it really seasons the noodles from the get go.
2. Dont overcook the garlic and onion; let them soften but keep an eye so they dont burn and turn bitter.
3. Once you add the cream, lower the heat a bit, because if the sauce gets too hot it might start to separate or even curdle.
4. Try stirring in your fresh basil right before serving to keep its flavor bright and fresh instead of losing it with too much heat.

Super Easy Creamy Tomato Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I've recently been swept up by the allure of Creamy Tomato Pasta. I mixed olive oil, garlic, and a lightly sautéed yellow onion with diced tomatoes, tomato paste and heavy cream to create a uniquely vibrant sauce. Fresh basil and a hint of red pepper flakes turn a simple dish into a delightful indulgence.

Servings

servings

Calories

450

kcal

Equipment: 1. A big pot to boil salted water – important because cooking pasta in ample water helps it cook evenly and retains its natural texture.
2. A colander to drain the pasta – this ensures any excess water is removed so the pasta doesn’t get soggy.
3. A frying pan to cook the tomato sauce – it heats evenly and is great for letting the sauce’s flavor meld together.
4. A cutting board to chop garlic, onion, and basil – keeps everything organized and safe.
5. A sharp knife for dicing and mincing ingredients – essential for accurate cuts which also maintains the nutritional integrity of fresh veggies.
6. Measuring spoons and cups to portion out olive oil, tomato paste, heavy cream and spices – they help in keeping the flavor balanced and the recipe nutritionally predictable.
7. A wooden spoon to stir the sauce – it prevents scratching the pan and mixes ingredients well.
8. A can opener to easily open the diced tomatoes – saves time and avoids any fuss with the can.

Ingredients

12 oz pasta (spaghetti or penne work great)
1 tbsp olive oil
3 garlic cloves, minced
1 small yellow onion, diced
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil (about 1/4 cup chopped)
Optional: a pinch of red pepper flakes if you want a little heat

Directions

Start by boiling a big pot of salted water and cook the 12 oz pasta until it's al dente, then drain and set aside.
While the pasta is cooking, heat 1 tbsp olive oil in a pan over medium heat and add the 3 minced garlic cloves along with the diced yellow onion. Cook until the onion gets soft.
Once the onion is soft, stir in the can of diced tomatoes and the 2 tbsp tomato paste.
Season the mixture with salt, pepper, and if you like a bit of spice a pinch of red pepper flakes.
Let the tomato sauce simmer for about 5 minutes, so the flavours can mix together.
Next, pour in the 1/2 cup heavy cream and stir well to get a creamy consistency.
Reduce the heat a little and cook for another 3 to 4 minutes until the sauce thickens a bit.
Add the drained pasta to the pan and toss until every piece is covered in the creamy tomato sauce.
Mix in about 1/4 cup chopped fresh basil for a burst of fresh flavour.
Taste your pasta and adjust the salt or pepper if needed, then serve hot and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.