Name: creamy pasta with tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g penne pasta; 2 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 400g cherry tomatoes, halved; 200ml heavy cream; 50g grated Parmesan cheese; 1 tsp dried basil; ½ tsp salt; ¼ tsp freshly ground black pepper; Fresh basil leaves, torn (for garnish)

creamy pasta with tomatoes

Published on November 09, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Velvety Texture: The blend of cream and tomato creates a silky sauce that clings perfectly to every strand of pasta.

✓ Fresh Flavor Burst: Ripe tomatoes deliver bright acidity while fresh basil adds aromatic depth.

✓ Quick Weeknight Meal: Ready in under 40 minutes, it fits perfectly into a busy schedule without sacrificing taste.

Craving comfort without the heaviness? This creamy pasta with tomatoes balances indulgence and freshness in every bite. A splash of cream mellows the natural tang of sun‑kissed tomatoes, while garlic and basil elevate the dish to restaurant quality. Ideal for a quick dinner or a relaxed weekend lunch, the recipe stays simple yet delivers a depth of flavor that will keep you coming back for more.

2 cups fresh plum tomatoes, diced Can replace with canned crushed tomatoes.

1 ½ cups heavy cream Half‑and‑half works for a lighter sauce.

2 cloves garlic, minced Adds aromatic depth; can increase to 3 cloves.

¼ cup grated Parmesan Stir in at the end for extra umami.

2 tbsp olive oil For sautéing garlic and tomatoes.

Fresh basil leaves, torn Add at the end for bright flavor.

Salt and freshly ground black pepper Season to taste throughout cooking.

Instructions

Cook the Pasta

Bring a large pot of salted water to boil. Add pasta and cook al dente according to package instructions, usually 9‑11 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Pro Tip: Saving pasta water helps emulsify the sauce later.

Sauté Garlic & Tomatoes

In a large skillet, heat olive oil over medium heat. Add minced garlic, stirring for 30 seconds until fragrant. Toss in diced tomatoes, season with salt, and cook 5‑6 minutes until they soften and release juices.

Pro Tip: If tomatoes are too acidic, add a pinch of sugar.

Add Cream & Reduce

Reduce heat to low and pour in the heavy cream, stirring continuously. Let the mixture simmer gently for 3‑4 minutes until it thickens slightly, creating a glossy coat over the tomatoes.

Pro Tip: Avoid a rapid boil; it can cause the cream to curdle.

Combine Pasta & Sauce

Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce seems thick, drizzle in reserved pasta water a tablespoon at a time until you reach a silky consistency.

Pro Tip: Finish with a handful of grated Parmesan for extra creaminess.

Finish & Serve

Remove from heat, stir in torn basil leaves, and season with additional salt and pepper if needed. Serve hot, topped with extra Parmesan and a drizzle of olive oil for shine.

Pro Tip: A squeeze of lemon juice brightens the final flavor.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk to revive creaminess. For a protein boost, stir in grilled chicken or sautéed shrimp. Swap basil for spinach or arugula for a peppery twist, and use roasted red peppers for smoky depth.

Expert Tips

Tip #1: Use Fresh Tomatoes

Peak‑season tomatoes provide natural sweetness and reduce the need for added sugar, enhancing the sauce’s bright flavor.

Tip #2: Don’t Over‑Cook Cream

Keep the heat low once the cream is added; a gentle simmer prevents curdling and keeps the sauce silky.

Tip #3: Finish with Cheese

Stirring in Parmesan at the end adds umami and helps bind the sauce to the pasta for a cohesive bite.

Nutrition

Per serving

Calories

560 kcal

Protein

18 g

Carbs

62 g

Fat

24 g

Frequently Asked Questions

Yes, whole milk or half‑and‑half works, but the sauce will be less rich. Add a tablespoon of butter at the end to restore some silkiness.

Maintain low heat once the cream is added and stir constantly. Adding a splash of pasta water creates an emulsion that stabilizes the sauce.

Substitute the cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan. The flavor profile will shift but remain delicious.