Basil Garlic Creamy Tomato (Printable)

A comforting one-pot dish featuring creamy tomato, fragrant garlic, and fresh basil, cooked to perfection.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper

→ Cream & Cheese

11 - 3/4 cup plus 2 tbsp heavy cream
12 - 2 oz freshly grated Parmesan cheese

→ Herbs & Finish

13 - 1 cup loosely packed fresh basil leaves, chopped, plus extra for garnish
14 - Freshly ground black pepper, to taste

→ Water

15 - 2 1/2 cups water or low-sodium vegetable broth

# How-To Steps:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and red pepper flakes to the skillet; cook for 1 minute until fragrant.
03 - Incorporate crushed tomatoes, tomato paste, sugar, salt, and black pepper into the skillet. Stir thoroughly to combine.
04 - Add pasta and water or vegetable broth, ensuring pasta is fully submerged. Increase heat and bring mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese. Continue cooking uncovered for 2 to 3 minutes until sauce thickens and becomes creamy.
07 - Remove from heat and fold in chopped basil leaves. Adjust seasoning with additional salt and pepper if necessary.
08 - Plate the pasta hot, garnished with extra basil and Parmesan cheese as desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying what you've made.
  • The pasta cooks right in the sauce, absorbing all that tomato and garlic flavor from the very beginning.
  • It tastes like restaurant food but comes together faster than ordering delivery.
  • Fresh basil stirred in at the end brings this bright, alive quality that makes the whole dish sing.
02 -
  • Don't substitute the fresh basil with dried—it tastes like paper compared to the real thing, and it's added at the end specifically to stay bright and alive.
  • If your sauce seems too thin when the pasta finishes, just leave the lid off for a minute or two longer; if it's too thick, a splash of cream or water fixes it instantly.
  • Parmesan should always be grated fresh because pre-grated cheese won't melt smoothly into the sauce and leaves a gritty texture.
03 -
  • Always grate Parmesan fresh over a box grater or microplane rather than buying pre-grated; it melts properly and tastes brighter.
  • If you don't have fresh basil on hand, add a small handful at the end of cooking—it's the difference between good and memorable.
  • Bring the water or broth to a boil in the kettle while you prep your ingredients, so when you add it to the pot, everything moves faster and cooks more evenly.
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