Some nights, you just want comfort in a bowl. Creamy tomato basil pasta is exactly that. It’s the kind of dish that brings everyone to the table with a smile—and best of all, it’s ready in less than 30 minutes.

This recipe was born out of one of those last-minute “what’s-for-dinner” moments. I had a few tomatoes on the counter, a handful of basil from the windowsill pot, and some leftover cream in the fridge. Toss it with pasta? Magic. The creamy tomato sauce is silky and rich without being heavy, and the sweet aroma of basil gives it a fresh finish that feels like something special, even on a busy Tuesday.

If you’re looking for a quick, satisfying pasta dinner that doesn’t require a long grocery list or hours in the kitchen, this creamy tomato basil pasta will be your new go-to. Whether you’re cooking for one, feeding your family, or hosting friends, this dish always delivers. Add garlic bread and a simple green salad, and dinner is done.

Trust me—it’s simple, delicious, and totally worth making again (and again).

What Makes This Creamy Tomato Basil Pasta Special?

Ready in just 25 minutes – From stovetop to table in under half an hour. Perfect for weeknights.
Uses fresh ingredients – Tomatoes, basil, garlic, and cream make a sauce that’s bursting with real flavor.
Creamy without being heavy – Balanced with acidity from the tomatoes and a light touch of cream.
Customizable – Add grilled chicken, shrimp, or even roasted veggies for extra protein and texture.
One-pot friendly – Fewer dishes, less hassle, same delicious result.

You don’t need fancy ingredients or advanced skills. This is comfort food, made smart. And with a few smart swaps, it works for most diets too!

Ingredient Notes

Here’s what you’ll need for the best creamy tomato basil pasta:

Pasta (12 oz) – Penne, spaghetti, or fettuccine all work well. Gluten-free pasta works too.
Olive oil (2 tbsp) – For sautéing. Butter can also be used for extra richness.
Garlic (3 cloves, minced) – Don’t skip it; it brings warmth and depth to the sauce.
Cherry or Roma tomatoes (2 cups, chopped) – Fresh is best, but canned whole tomatoes work in a pinch.
Heavy cream (3/4 cup) – Gives the sauce its creamy texture. Use half-and-half for a lighter version.
Parmesan cheese (1/2 cup, grated) – Adds saltiness and thickness. Nutritional yeast for vegan.
Fresh basil (1/2 cup, chopped) – The star of the show. Dried basil doesn’t compare, but it’s an okay backup.
Salt and black pepper – Season to taste. Add chili flakes if you like heat.

Equipment Tip: Use a large nonstick skillet or sauté pan to build your sauce and toss the pasta all in one.

How To Make Creamy Tomato Basil Pasta

Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (follow package instructions). Drain, reserving 1/2 cup of the pasta water.
Sauté the garlic and tomatoes
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Toss in the chopped tomatoes and cook for 6–8 minutes until they begin to soften and break down.
Add cream and simmer
Lower the heat and stir in the cream. Let it simmer for 4–5 minutes, stirring occasionally. The sauce will thicken slightly.
Toss in the pasta and cheese
Add the cooked pasta to the skillet. Toss to coat. Stir in Parmesan cheese and a splash of reserved pasta water to loosen the sauce if needed.
Finish with basil and season
Turn off the heat. Stir in chopped basil, salt, and pepper. Serve immediately with extra Parmesan and a drizzle of olive oil.

Tip: The sauce should coat the pasta without pooling. If it’s too thick, add a bit more pasta water.

Storage Options

Room Temperature: Not recommended beyond 1 hour.
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze cooled pasta in portions. Reheat directly from frozen or thaw overnight.
Reheating Tips: Warm in a skillet over medium-low heat with a splash of milk or water to rehydrate the sauce.

Variations and Substitutions

Add protein: Grilled chicken, shrimp, or Italian sausage make great add-ins.
Go vegan: Use coconut cream and skip the Parmesan or use vegan cheese.
Spice it up: Add red chili flakes, black pepper, or smoked paprika for kick.
Switch herbs: Try parsley or thyme if you’re out of basil.
Add veggies: Spinach, mushrooms, zucchini, or sun-dried tomatoes add great texture.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?
Yes! Use one 14.5 oz can of whole peeled tomatoes. Crush them slightly before adding.

What’s the best pasta for this recipe?
Penne holds sauce well, but spaghetti or linguine works beautifully too.

Can I make this ahead?
Definitely. Prep the sauce a day ahead and store it. Boil pasta fresh when ready to serve.

Why is my sauce too thick or sticky?
You may have reduced it too long. Add some reserved pasta water or a splash of cream to loosen it.

Can I freeze leftovers?
Yes, this pasta freezes well for up to 2 months. Just reheat gently with added liquid.

How do I make it lighter?
Use half-and-half or whole milk instead of heavy cream. You can also reduce cheese to taste.

Conclusion

This creamy tomato basil pasta proves that weeknight dinners don’t have to be boring or complicated. With just a handful of ingredients, you can whip up something that feels indulgent but is totally doable on a busy night.

Give it a try, and let me know how it turns out in the comments! Whether you’re cooking for one or sharing with loved ones, it’s a dish that always brings comfort and flavor.