You know those nights when you’re starving but don’t want to spend hours in the kitchen? That’s exactly when my Creamy Tomato Basil Pasta saves the day! This dish became my go-to back in college when my roommate and I needed something quick yet fancy-feeling for our “fancy dinner nights” (which really meant eating on the couch in pajamas). The magic happens in under 20 minutes – just enough time to boil pasta and whip up that luscious pink sauce that coats every strand perfectly. The first time I made it, I couldn’t believe something so simple could taste so indulgent. Now it’s my secret weapon for last-minute dinner parties, date nights, and those “I just need comfort food” evenings. Fresh basil and garlic make it smell like an Italian grandmother’s kitchen, but trust me – it’s way easier than nonna’s recipes!

Why You’ll Love This Creamy Tomato Basil Pasta

This recipe has become my weeknight hero for so many reasons:

• Lightning fast: Ready before your favorite TV show’s opening credits finish
• Foolproof: Even my pasta-overcooking cousin can’t mess this up
• Restaurant-worthy: That creamy pink sauce tastes way fancier than its 5-minute prep
• Vegetarian magic: Satisfies meat-eaters too (my skeptical husband asks for seconds!)
• Pantry-friendly: Uses ingredients you probably have right now

The best part? That heavenly aroma of garlic and fresh basil will make your kitchen smell like a tiny Italian trattoria.

Ingredients for Creamy Tomato Basil Pasta

Here’s everything you’ll need to make magic happen in your skillet tonight:

• 8 oz pasta (I use penne or fettuccine, but any shape works)
• 2 tbsp olive oil (the good stuff – it makes a difference!)
• 3 cloves garlic, minced (fresh only – no jarred garlic here)
• 1 cup tomato sauce (your favorite jarred brand or homemade)
• 1/2 cup heavy cream (see my substitution notes below)
• 1/4 cup fresh basil, chopped (measure after chopping)
• Salt & pepper to taste (I’m generous with both)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Ingredient Notes & Substitutions

Don’t panic if you’re missing something! Here’s how to adapt:

Heavy cream: Half-and-half works in a pinch, but the sauce won’t be as luxuriously thick. For a lighter version, try whole milk mixed with 1 tbsp butter.

Fresh basil: In emergencies, use 1 tbsp dried basil, but add it with the garlic so it rehydrates. The flavor won’t be as bright.

Tomato sauce: Marinara works fine, but avoid chunky varieties unless you blend them first. My secret? A splash of red wine in plain sauce adds depth.

Parmesan: Pecorino Romano makes a sharper alternative, or skip cheese entirely for a still-delicious dairy-free version.

How to Make Creamy Tomato Basil Pasta

Okay, let’s get cooking! I promise this comes together faster than you can say “al dente.” Here’s exactly how I make it:

1. Boil the pasta: Cook your noodles in well-salted water (it should taste like the sea!) for 1 minute less than the package says. Trust me – they’ll finish cooking in the sauce.
2. Sizzle the garlic: While pasta cooks, heat olive oil in a large skillet over medium. Add minced garlic and sauté for just 30 seconds until fragrant – any longer and it’ll burn. (I learned this the hard way!)
3. Build the sauce: Pour in tomato sauce and stir, letting it bubble gently for 2 minutes to mellow the acidity. Then reduce heat to low before adding cream – this prevents curdling.
4. Bring it together: Drain pasta (reserve 1/2 cup water first!), then toss noodles in the sauce. The starch in the reserved water helps the sauce cling beautifully. Stir in most of the basil and Parmesan, saving some for garnish.
5. Season to perfection: Taste and adjust salt/pepper. The sauce should coat the back of a spoon but still flow – add more pasta water if needed.

Tips for Perfect Creamy Tomato Basil Pasta

After making this weekly for years, here are my can’t-skip secrets:

• Undercook pasta slightly – it keeps absorbing sauce on your plate
• Add basil at the end to keep its vibrant color and fresh flavor
• Warm your bowls – cold dishes make the sauce seize up
• If sauce breaks, whisk in a splash of hot pasta water to bring it back
• For extra richness, stir in a pat of butter at the very end

Serving Suggestions for Creamy Tomato Basil Pasta

This pasta shines bright all on its own, but here’s how I love to serve it for that perfect meal:

• Crusty garlic bread: For mopping up every last drop of that pink sauce (my husband fights me for the last piece!)
• Simple side salad: Just greens with lemon vinaigrette cuts through the richness
• Chilled white wine: A crisp Pinot Grigio makes everything feel fancier

For weeknights, I often skip sides and just top with extra basil – because sometimes, pasta deserves the spotlight all by itself!

Storage & Reheating

Leftovers? Lucky you! Store any extra Creamy Tomato Basil Pasta in an airtight container in the fridge for up to 2 days. The sauce thickens as it cools – that’s normal! When reheating, I always use the stovetop with a splash of water or milk to bring back that silky texture. (Microwaving works in a pinch, but cover it loosely unless you want pink polka dots on your microwave walls!) Pro tip: Fresh basil doesn’t keep well, so sprinkle on new leaves when serving leftovers.

Nutritional Information

Here’s the scoop on what you’re eating – remember, these numbers are just estimates that can change depending on your exact ingredients. My Creamy Tomato Basil Pasta gives you a satisfying bowl of carbs with some protein from the cheese and plenty of flavor from all those fresh ingredients. It’s richer than plain marinara but still lighter than most restaurant versions. The fresh basil actually adds some surprising nutrients too – bonus!

FAQs About Creamy Tomato Basil Pasta

I get questions about this recipe all the time – here are the ones that pop up most often from friends and readers:

Can I use milk instead of heavy cream?
You can, but the sauce won’t be as thick or luxurious. If you only have milk, try mixing in 1 tbsp butter or flour to help thicken it. Whole milk works best – skim will make the sauce watery.

How do I make this vegan?
Easy swaps! Use olive oil instead of butter, coconut cream for heavy cream, and nutritional yeast instead of Parmesan. Just pick a tomato sauce without cheese already in it.

Why does my sauce look separated?
Don’t panic! This happens if the heat’s too high when adding cream. Just whisk in a splash of hot pasta water – the starch will bring it back together beautifully.

Can I freeze leftovers?
Honestly? I don’t recommend it. The cream sauce tends to get grainy when thawed. You’re better off halving the recipe or enjoying it within 2 days.

What’s the best pasta shape for this?
My favorites are penne or fettuccine because they hold the sauce so well, but use whatever you’ve got! Even spaghetti works in a pinch.

Rate This Recipe

Made my Creamy Tomato Basil Pasta? I’d love to hear how it turned out for you! Drop your thoughts (or that 5-star rating) in the comments below – your feedback makes my day.

20-Minute Creamy Tomato Basil Pasta Recipe for Blissful Dinners

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• Author: Christina R. Jones
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A simple and delicious creamy tomato basil pasta dish that’s quick to prepare.

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Ingredients

Scale 1x2x3x

• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese

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Instructions

1. Cook pasta according to package instructions.
2. Heat olive oil in a pan over medium heat.
3. Add garlic and sauté until fragrant.
4. Pour in tomato sauce and stir well.
5. Add heavy cream and mix until smooth.
6. Season with salt and pepper.
7. Toss in cooked pasta and stir to coat.
8. Garnish with fresh basil and Parmesan cheese.
9. Serve immediately.

Notes

• Use fresh basil for best flavor.
• Adjust creaminess by adding more or less heavy cream.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: creamy tomato basil pasta, easy pasta recipe, vegetarian pasta