I can’t wait to share my creamy tomato basil pasta, a Summer Dinner made with garden-fresh basil and a tomato sauce that hides a clever twist.
I admit I get a little obsessive about this Creamy Basil Tomato Pasta, mostly because it somehow turns simple garden tomatoes into a sauce that talks back, you know? I tossed handfuls of fresh basil leaves into the warm bowl and sprinkled grated Parmesan cheese over the top, and suddenly dinner felt like a discovery.
It’s the kind of Summer Dinner that makes you pause, taste, and then go back for more even though you said you wouldn’t. I’ll say only this: try it when your basil is at its best, and don’t be surprised if you start making it every week.
Ingredients
- Pasta: mostly carbohydrates, gives energy and comfort, low fiber unless whole grain used
- Tomatoes: juicy, vitamin C rich, natural sweetness balanced by bright acidity and umami
- Basil: fragrant, low calorie herb, gives fresh peppery note and a green aroma
- Parmesan: salty, nutty umami, good source of protein and calcium but high sodium
- Heavy cream: makes sauce silky and rich, mostly fat so use sparingly if worried
- Olive oil: heart healthy fats, adds glossy mouthfeel and gentle fruitiness to the sauce
- Garlic: pungent, adds savory depth and slight sweetness when cooked, has some antioxidants
Ingredient Quantities
- 12 ounces pasta (penne, rigatoni or linguine)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 pounds ripe tomatoes (Roma or vine ripe), roughly chopped
- 1 tablespoon tomato paste (optional)
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 cup fresh basil leaves, packed, roughly torn
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- Salt about 1 teaspoon plus more to taste
- Freshly ground black pepper about 1/2 teaspoon
- 1/2 cup reserved pasta cooking water
How to Make this
1. Bring a large pot of water to a boil, stir in about 1 teaspoon salt, add 12 ounces pasta and cook until al dente according to package; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter is melted and foamy.
3. Add 1 small finely chopped yellow onion and cook, stirring, until soft and translucent, about 5 to 6 minutes; season with about 1/2 teaspoon of the salt and about 1/4 teaspoon freshly ground black pepper.
4. Stir in 3 cloves minced garlic and 1/2 teaspoon red pepper flakes if using, cook until fragrant about 30 seconds, then add
1.5 pounds roughly chopped ripe tomatoes and 1 tablespoon tomato paste if using; turn heat up to medium high so the tomatoes break down quicker.
5. Simmer the tomatoes, breaking them up with the back of a spoon, until they start to thicken and most of the raw tomato smell is gone, 6 to 10 minutes; if your tomatoes are overly acidic add the optional 1 teaspoon sugar.
6. Reduce heat to low and stir in 1 cup heavy cream, simmer gently 2 to 3 minutes until the sauce is creamy and slightly thickened.
7. Off the heat stir in 3/4 cup freshly grated Parmesan until melted, then fold in about 1 cup packed roughly torn fresh basil leaves, reserving a few leaves for garnish; taste and add remaining salt (to reach about 1 teaspoon total) and adjust black pepper.
8. Add the drained pasta to the sauce and toss to coat, adding the reserved pasta water a little at a time until the sauce clings and reaches the creaminess you like, you may not need the full 1/2 cup.
9. Finish by tasting and, if you want, swirling in an extra tablespoon butter or a drizzle of olive oil for silkiness; serve immediately topped with more grated Parmesan, the reserved basil and extra red pepper flakes if you like heat.
Equipment Needed
1. Large pot for boiling the pasta
2. Colander to drain pasta and catch the reserved cooking water
3. Large skillet or saute pan for the sauce
4. Wooden spoon or silicone spatula for stirring and breaking up tomatoes
5. Chef knife for chopping onions and tomatoes
6. Cutting board
7. Measuring spoons and a 1 cup measure for cream and cheese
8. Box grater for Parmesan and tongs or a pasta fork to toss and serve
FAQ
Creamy Basil Tomato Pasta Recipe Substitutions and Variations
- Pasta (12 ounces): swap for 12 oz gluten free pasta (brown rice or chickpea) if needed, whole wheat for a nuttier chew, or use spaghetti/linguine if you want a silkier sauce.
- Heavy cream (1 cup): use 1 cup half and half for a lighter finish, or mix 3/4 cup whole milk + 1/4 cup melted butter to mimic richness, or use full fat canned coconut milk for dairy free.
- Parmesan (3/4 cup): Pecorino Romano or Asiago give a similar salty sharpness, or use 3–4 tbsp nutritional yeast plus a pinch of salt for a vegan option.
- Fresh basil (1 cup): out of basil? toss in 2 cups baby spinach or 1 cup arugula to wilt into the sauce, or stir in 2–3 tbsp pesto, or 1 tsp dried basil if thats all you got.
Pro Tips
1. Roast or blister a few of the tomatoes first if you want deeper flavor, you can do this in a hot skillet or under the broiler until the skins blacken a bit then toss them in with the rest, the char brings out a sweeter, smokier note that raw tomatoes cant match.
2. Save more than half a cup of pasta water, seriously save like a cup, the starch is magic for making the sauce silky so add it slowly until the sauce hugs the pasta, remember different shapes soak up water differently so go by feel not measurements.
3. Add the Parmesan off the heat and stir until it melts, if you add it to boiling sauce it can get grainy, same with the cream, warm the cream a little before you mix it in so it doesnt seize and look curdled.
4. Fold the basil in at the end and dont chop it fine, tearing keeps the oils and color, and if the sauce tastes flat a tiny squeeze of lemon or a pinch of sugar will wake it up without ruining the balance.
Creamy Basil Tomato Pasta Recipe
I can’t wait to share my creamy tomato basil pasta, a Summer Dinner made with garden-fresh basil and a tomato sauce that hides a clever twist.
4
servings
747
kcal
Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta and catch the reserved cooking water
3. Large skillet or saute pan for the sauce
4. Wooden spoon or silicone spatula for stirring and breaking up tomatoes
5. Chef knife for chopping onions and tomatoes
6. Cutting board
7. Measuring spoons and a 1 cup measure for cream and cheese
8. Box grater for Parmesan and tongs or a pasta fork to toss and serve
Ingredients
-
12 ounces pasta (penne, rigatoni or linguine)
-
2 tablespoons extra virgin olive oil
-
2 tablespoons unsalted butter
-
1 small yellow onion, finely chopped
-
3 cloves garlic, minced
-
1.5 pounds ripe tomatoes (Roma or vine ripe), roughly chopped
-
1 tablespoon tomato paste (optional)
-
1 cup heavy cream
-
3/4 cup freshly grated Parmesan cheese, plus more for serving
-
1 cup fresh basil leaves, packed, roughly torn
-
1/2 teaspoon red pepper flakes (optional)
-
1 teaspoon sugar (optional)
-
Salt about 1 teaspoon plus more to taste
-
Freshly ground black pepper about 1/2 teaspoon
-
1/2 cup reserved pasta cooking water
Directions
- Bring a large pot of water to a boil, stir in about 1 teaspoon salt, add 12 ounces pasta and cook until al dente according to package; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter is melted and foamy.
- Add 1 small finely chopped yellow onion and cook, stirring, until soft and translucent, about 5 to 6 minutes; season with about 1/2 teaspoon of the salt and about 1/4 teaspoon freshly ground black pepper.
- Stir in 3 cloves minced garlic and 1/2 teaspoon red pepper flakes if using, cook until fragrant about 30 seconds, then add
- 5 pounds roughly chopped ripe tomatoes and 1 tablespoon tomato paste if using; turn heat up to medium high so the tomatoes break down quicker.
- Simmer the tomatoes, breaking them up with the back of a spoon, until they start to thicken and most of the raw tomato smell is gone, 6 to 10 minutes; if your tomatoes are overly acidic add the optional 1 teaspoon sugar.
- Reduce heat to low and stir in 1 cup heavy cream, simmer gently 2 to 3 minutes until the sauce is creamy and slightly thickened.
- Off the heat stir in 3/4 cup freshly grated Parmesan until melted, then fold in about 1 cup packed roughly torn fresh basil leaves, reserving a few leaves for garnish; taste and add remaining salt (to reach about 1 teaspoon total) and adjust black pepper.
- Add the drained pasta to the sauce and toss to coat, adding the reserved pasta water a little at a time until the sauce clings and reaches the creaminess you like, you may not need the full 1/2 cup.
- Finish by tasting and, if you want, swirling in an extra tablespoon butter or a drizzle of olive oil for silkiness; serve immediately topped with more grated Parmesan, the reserved basil and extra red pepper flakes if you like heat.
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.
Nutrition Facts
- Serving Size: 485g
- Total number of serves: 4
- Calories: 747kcal
- Fat: 40g
- Saturated Fat: 21g
- Trans Fat: 0.13g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 87mg
- Sodium: 875mg
- Potassium: 693mg
- Carbohydrates: 70.4g
- Fiber: 4.6g
- Sugar: 9.1g
- Protein: 16g
- Vitamin A: 500IU
- Vitamin C: 26mg
- Calcium: 241mg
- Iron: 3.8mg