Creamy tomato pasta combines canned tomatoes, heavy cream, garlic, and Parmesan in a sauce finished with fresh basil. The pasta cooks separately while the tomatoes simmer, making it easier to control both the noodle texture and the thickness of the sauce.
Choose a pasta shape you enjoy and keep the tomato juices. The amount of sauce depends on the can you use, so check its consistency before mixing everything together.
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Why This Recipe Works
Cooking the tomatoes before adding cream gives them time to soften and lose their raw canned taste. Mashing diced tomatoes produces a more textured sauce than using crushed tomatoes. Basil goes on at the end so its fresh flavor is not lost during the simmer.
Ingredients for Creamy Tomato Pasta
Pasta and Sauce Ingredients
- 8 oz pasta, dry
- 1 can canned tomatoes, crushed or diced, with juices
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
As Needed
- reserved pasta cooking water, as needed
Use the full can of tomatoes with its juices; can sizes and tomato styles vary, so reduce or loosen the sauce according to its consistency.
How to Make Creamy Tomato Pasta
1. Start the pasta and garlic. Bring a pot of salted water to a boil and cook the pasta according to its package, aiming for a firm center that is pleasant to bite. While it cooks, warm the olive oil over medium-low heat and stir in minced garlic for about 30 seconds. Pale, fragrant garlic is the goal; browned garlic can make this mild sauce bitter.
2. Give the tomatoes time to soften. Add the entire can of tomatoes with its juices. Simmer over medium-low heat for about 10 minutes, stirring and mashing any large pieces. Keep the bubbles gentle to limit splattering. Because can sizes vary, use the texture as your guide: the tomatoes should soften, and there should still be enough liquid to mix with the cream.
3. Finish gently. Lower the heat before stirring in the heavy cream. Warm it for 2–3 minutes without a rolling boil. Drain the pasta and fold it into the sauce, then add the Parmesan and basil for serving. Reserve a little pasta cooking water before draining; use a splash if the noodles look dry. If the sauce is very loose, reduce it gently before adding the pasta rather than overcooking the noodles.
How to Serve
Serve creamy tomato pasta warm with a green salad or crusty bread. Put extra basil on the table if you have it, and add the Parmesan while the noodles are still hot. A bowl with some sauce left at the bottom is easier to eat than pasta that has absorbed every drop.
Storage and Reheating
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour if the room is above 90°F. Keep refrigerated at 40°F or below and use within 3 days. Reheat portions on the stove or in the microwave until 165°F, adding a little water or broth if needed to restore moisture. See federal cold-storage guidance for additional details.
Tips and Variations
- Crushed tomatoes make a smoother sauce; diced tomatoes retain more pieces even after mashing.
- Keep cream at a gentle heat and adjust the sauce before adding the noodles.
- Spinach can be wilted into the sauce as an optional variation. Adding cooked chicken changes the dish and its nutrition.
Frequently Asked Questions
Can I use fresh tomatoes?
Fresh tomatoes need enough cooking to release their juices and soften. Their water content varies, so use the finished texture rather than a one-for-one timing assumption.
Is it vegetarian?
Use Parmesan made with vegetarian rennet or a suitable vegetarian hard cheese. The recipe contains dairy, including heavy cream.
Can I make the sauce ahead?
Yes, refrigerate the prepared sauce and cook the pasta closer to serving. Warm the sauce gently before combining it with freshly drained noodles.
More Recipe Ideas
- Creamy Vegan Sun-Dried Tomato Pasta
- Easy Creamy Pasta Carbonara
- Easy Creamy Tomato Soup Recipe
- Creamy Tomato Basil Chicken Breasts
Super Easy Creamy Tomato Pasta
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta dry
- 1 can canned tomatoes crushed or diced, with juices
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
As Needed
- reserved pasta cooking water as needed
Instructions
Cook and Serve
- Cook 8 ounces pasta in boiling salted water according to the package until al dente. Reserve a little cooking water, then drain.
- Meanwhile, heat the olive oil over medium-low heat and stir in minced garlic for about 30 seconds until fragrant. Add the canned tomatoes with their juices and simmer for about 10 minutes, stirring and mashing until softened.
- Reduce the heat to low and stir in the heavy cream. Warm for 2–3 minutes until the sauce is hot, then season with salt and black pepper.
- Toss the drained pasta with the sauce, adding reserved cooking water as needed if it is too thick. Serve with the grated Parmesan and chopped basil.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
