You know those nights when you’re staring into the fridge at 6pm, wondering how to magically turn pantry staples into something delicious? That’s exactly how my love affair with one pot creamy tomato basil pasta began. I was juggling work deadlines and a toddler who’d just discovered the word “no” when I threw together this lifesaver. Twenty minutes later, we were sitting down to a meal that tasted like I’d spent hours cooking – rich, creamy, and packed with fresh basil flavor. Now it’s our go-to for busy weeknights, and I swear it’s foolproof. The best part? One pot means more time with family and less time scrubbing dishes. If you’re looking for more easy pasta dinner ideas, this recipe should be at the top of your list!
Why You’ll Love This One Pot Creamy Tomato Basil Pasta
Trust me, this recipe will become your new weeknight hero. Here’s why I can’t stop making it (and why my family begs for seconds):
- Twenty minutes from pot to plate – Seriously, by the time you’ve set the table, dinner’s ready!
- One pan = happy dishwasher – No more towering piles of pots and pans to scrub after dinner.
- Creamy, dreamy flavor – The combo of sweet tomatoes, rich cream, and fresh basil tastes like you spent hours cooking.
- Kids love it – Even my picky eater asks for “the pasta with the green leaves” (that’s the basil, by the way).
Ingredients for One Pot Creamy Tomato Basil Pasta
Okay, let’s talk ingredients – and I promise, nothing fancy here! This is one of those magical recipes where simple things come together to create something amazing. Here’s what you’ll need:
- 12 oz penne pasta – or whatever shape you’ve got in the pantry (rigatoni works great too)
- 2 tbsp olive oil – my secret is using the good stuff for that extra flavor
- 3 cloves garlic, minced – fresh is best, but 1 tsp of jarred works in a pinch
- 1 can (14.5 oz) diced tomatoes – don’t drain them, that liquid is gold!
- 1 cup heavy cream – for a lighter version, use half-and-half (but trust me, the cream is worth it)
- ½ cup fresh basil, chopped – packed tight, and please don’t skip the fresh stuff
- ½ tsp salt – plus more to taste
- ¼ tsp black pepper – freshly cracked if you’ve got it
- ¼ cup grated parmesan – the real deal, not the green canister kind
See? Nothing crazy – just good, honest ingredients that’ll make your kitchen smell like an Italian bistro in no time!
How to Make One Pot Creamy Tomato Basil Pasta
Alright, let me walk you through my foolproof method for this dreamy pasta dish. I’ve made this so many times I could practically do it with my eyes closed – but don’t worry, I’ll keep them open for this demonstration!
Sizzle the good stuff first: Heat that olive oil in your largest pot over medium heat. Add the minced garlic and let it cook just until it’s fragrant – about 1 minute. Seriously, don’t walk away here! Burnt garlic is nobody’s friend.
Create the creamy base: Pour in your can of diced tomatoes (juice and all!), the heavy cream, salt, and pepper. Give it all a good stir. You’ll see this gorgeous orangey-pink sauce start to form. Resist the urge to dip bread in it… at least until after the pasta cooks.
Pasta party time: Dump in your dry penne and 3 cups of water. Yes, uncooked pasta straight in there – it’s magic! Bring it to a boil, then immediately reduce to a simmer. Set your timer for 12 minutes – this is when the stirring dance begins.
The watchful simmer: Stay close and stir every 2-3 minutes. Around minute 10, you’ll notice the sauce thickening and clinging to the pasta beautifully. If it looks too thick, add splashes of water. Too thin? Let it cook an extra minute or two. The pasta should be al dente – still with a tiny bite to it.
The grand finale: Kill the heat and stir in that gorgeous fresh basil and parmesan. The residual heat will wilt the basil perfectly and melt the cheese into creamy ribbons. Oh, that smell! Your kitchen now officially qualifies as an Italian restaurant.
Seriously, that’s it! In the time it takes to watch half an episode of something, you’ve got restaurant-quality pasta. Serve it up in bowls with extra parmesan and a sprig of basil for that “I totally planned this” look. If you’re feeding a crowd, check out more of my quick pasta dinner ideas for family!
Pro Tip: Perfect Creaminess
Want that luscious, velvety sauce every time? Right after adding the cheese, grab a cup of that starchy pasta water before draining. Too thick? Stir in water a tablespoon at a time. Too thin? Let it sit off heat for 2 minutes – the sauce will cling like a dream!
Serving Suggestions
Oh, let me tell you how I love to serve this creamy tomato basil pasta – it’s all about those finishing touches! I always keep extra parmesan at the table because my family goes nuts grating more on top. A simple green salad with balsamic dressing makes the perfect side – the tang cuts through the richness beautifully. And if we’re feeling fancy? Warm, buttery garlic bread for dipping into that luscious sauce. Pro tip: sprinkle some red pepper flakes on top for those who like a little kick!
Storage and Reheating
Okay, let’s talk leftovers – because honestly, this pasta is just as good the next day! I always make extra on purpose. Just pop it in an airtight container (I’m obsessed with my glass ones) and it’ll keep beautifully in the fridge for up to 3 days. When you’re ready to reheat, here’s my secret: add a splash of milk or cream while warming it up on the stove over low heat. Stir gently until it’s all creamy again – like magic! Microwave works too (we’ve all been there), but go 30 seconds at a time and stir between bursts. The sauce might look a little separated at first, but keep stirring and it’ll come back together. Trust me, it’s still delicious – my husband actually prefers the leftovers because the flavors meld even more!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this one pot creamy tomato basil pasta. Keep in mind these are estimates – your exact numbers might vary depending on your ingredients (like how generous you are with that parmesan!). Per serving, you’re looking at about:
- 450 calories – perfect for a satisfying meal
- 22g fat – mostly from that luscious cream and olive oil
- 50g carbs – hello, delicious pasta!
- 12g protein – not bad for a meatless meal
Remember, food is about joy too – and this dish delivers that in every creamy, tomatoey bite!
FAQ About One Pot Creamy Tomato Basil Pasta
I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use dried basil instead of fresh?
Okay, confession time – I’ve totally done this in a pinch! Use about 1 tablespoon dried basil instead of the fresh stuff. But here’s the thing: fresh basil makes all the difference with its bright, peppery flavor. If you must use dried, add it with the tomatoes so it has time to rehydrate. Just promise me you’ll try it with fresh next time – you’ll taste why I’m so obsessed!
Is half-and-half okay instead of heavy cream?
Absolutely! Half-and-half makes a perfectly delicious lighter version. The sauce won’t be quite as luxuriously thick, but it’ll still taste amazing. My mom actually prefers it this way. If you go this route, let the sauce simmer an extra minute or two to thicken up nicely. Either way, you’re winning at dinner!
Can I add protein to this pasta?
Oh honey, yes! This pasta is like the perfect canvas for whatever protein you’re craving. My family loves when I toss in leftover grilled chicken or quick-cooked shrimp (add them at the end just to warm through). For vegetarians, white beans or chickpeas work beautifully too. Just remember – if you’re adding raw protein, cook it first before mixing it in. Now go make it your own!
One Pot Creamy Tomato Basil Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, heavy cream, salt, and black pepper. Stir to combine.
- Add the penne pasta and 3 cups of water. Bring to a boil, then reduce heat to a simmer.
- Cook for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Remove from heat and stir in chopped basil and grated parmesan cheese.
- Serve immediately.