Easy One Pot Creamy Tomato Pasta Recipe

There’s just something magical about a one-pot dinner, isn’t there? Less mess, less stress, and a whole lot of flavor packed into one pan. This creamy tomato pasta is the ultimate comfort food that comes together in no time and doesn’t leave a sink full of dishes behind. It’s rich, velvety, and brimming with fresh, bright flavors from the tomatoes and basil. Whether you’re cooking for your family or just for yourself (hello, leftovers!), this dish is bound to become a staple in your kitchen.

this RECIPE

My love affair with creamy tomato pasta

I still remember the first time I made this dish. It was one of those evenings where I opened the fridge, stared blankly at the contents, and silently begged the universe for dinner inspiration. All I had was half a box of spaghetti, some tomatoes on their last leg, and a carton of cream teetering on its expiration date. That’s when the idea of a one-pot pasta struck me. I figured, worst-case scenario, I’d have a tomato soup-like disaster on my hands, but instead, I ended up with a silky, flavorful pasta that tasted like it belonged in a cozy Italian café. Now, I’ve refined the recipe and added my favorite touches, but it still carries that same “just throw it together” magic.

A little background on creamy tomato pasta

Tomato-based pasta dishes have a long history in Italian cuisine, with many variations from different regions. Adding cream to tomato sauce, though, creates a more modern twist that’s often associated with American-Italian comfort food. This creamy version balances the natural acidity of the tomatoes with the richness of the cream, creating a luxurious texture that coats every strand of pasta. It’s a dish that feels indulgent yet simple—a perfect example of how a few humble ingredients can come together to create something extraordinary.

Let’s talk ingredients: The stars of the dish

Spaghetti

The backbone of this recipe, spaghetti is ideal because it cooks evenly and absorbs the sauce beautifully. If you’re out of spaghetti, don’t worry! You can swap it for linguine, fettuccine, or even penne. For a gluten-free option, try chickpea or brown rice pasta—they work surprisingly well in this recipe.

Fresh tomatoes (or canned)

Fresh tomatoes give the dish a bright, summery flavor, but canned tomatoes are a great alternative, especially when tomatoes aren’t in season. Look for high-quality canned tomatoes labeled as “San Marzano” for a richer taste. If you’re using fresh tomatoes, pick ripe ones with a deep red color for the best flavor.

Olive oil

A good olive oil lays the foundation for your sauce, giving it a slightly fruity, peppery undertone. I recommend using extra virgin olive oil, but regular olive oil will work too.

Garlic and onion

These aromatics are the heart of the dish, providing a savory, fragrant base. If you don’t have fresh garlic, garlic powder works in a pinch, but fresh is always better for that full-bodied flavor.

Chicken or vegetable stock

The stock not only cooks the pasta but also infuses it with flavor. Vegetable stock is a great option for keeping the dish vegetarian, while chicken stock adds a slightly deeper, richer flavor.

Double cream

This is what transforms your tomato pasta from ordinary to extraordinary. Double cream (or heavy cream) makes the sauce silky and luxurious. If you’re looking for a dairy-free option, coconut cream works well, though it’ll add a hint of sweetness.

Fresh basil

Nothing beats the aroma of fresh basil in a tomato-based dish. If you don’t have basil, parsley or even spinach can add a fresh touch, though basil’s distinct flavor is worth seeking out.

Kitchen gear: What you’ll need (and what you don’t)

To make this recipe, you’ll want a medium-sized, high-sided skillet or a wide saucepan. The high sides are crucial because they keep the sauce and pasta from spilling over as it simmers. A good sharp knife for chopping your onion and garlic will make prep a breeze. If you don’t have a garlic press, no worries—just mince the garlic finely with your knife. And finally, a pair of tongs or a large wooden spoon will help you stir the pasta as it cooks. No need for a colander here since everything cooks together—one less thing to wash!

Step-by-step: My foolproof method

Step 1: Heat the oil

Start by heating your olive oil in a skillet over medium heat. Let it warm up for about 2 minutes. You’ll know it’s ready when it shimmers slightly.

Step 2: Sauté the aromatics

Add your chopped onion and minced garlic to the skillet. Stir them gently and let them cook until they’re soft, fragrant, and just starting to turn golden. Be careful not to let the garlic burn—it turns bitter quickly!

Step 3: Cook the tomatoes

Toss in the chopped fresh tomatoes (or canned ones). Stir and let them cook down until they begin to caramelize slightly. This step brings out their natural sweetness and intensifies the flavor.

Step 4: Add the stock and spaghetti

Pour in your stock and give it a quick stir. Add the spaghetti, making sure it’s fully submerged in the liquid. If it doesn’t fit at first, just press it down gently as it softens.

Step 5: Cook the pasta

Let the pasta simmer in the stock for about 15 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when it’s al dente and most of the liquid has been absorbed.

Step 6: Finish with cream and basil

Lower the heat and stir in the double cream until the sauce turns a beautiful pinkish hue. Add the fresh basil leaves and let the dish sit for a couple of minutes so the flavors can meld together.

Step 7: Serve

Spoon the pasta into bowls and garnish with a few extra basil leaves if you’re feeling fancy. Serve it hot and enjoy!

Variations and adaptations: Make it your own

• Vegetarian: Swap chicken stock for vegetable stock and add some sautéed mushrooms or roasted red peppers for extra depth.
• Vegan: Use coconut cream instead of double cream and a good-quality vegan stock. You can even toss in some nutritional yeast for a cheesy flavor.
• Low-carb: Replace the spaghetti with spiralized zucchini. The sauce pairs wonderfully with these lighter options.
• Spicy twist: Add a pinch of red chili flakes or a dash of hot sauce to the tomatoes for a little heat.
• Cheesy upgrade: Stir in freshly grated Parmesan or Pecorino Romano before serving for an extra layer of indulgence.

Serving and presentation tips

For an elegant touch, serve this pasta in shallow bowls and top with a sprinkle of freshly grated cheese or a drizzle of olive oil. Add a few whole basil leaves as a garnish—it instantly makes the dish look more polished. Pair it with a simple green salad or crusty bread to round out the meal.

Drink pairings

For a refreshing pairing, try serving this pasta with sparkling water infused with lemon and basil—it complements the dish beautifully. Unsweetened iced tea or a chilled glass of lemonade also work well, cutting through the creaminess of the sauce. If you’re in the mood for something cozy, a warm herbal tea like chamomile or mint is a soothing option.

Storing and reheating tips

Leftovers? Lucky you! Store the pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or stock to the pasta before warming it on the stovetop or in the microwave—this prevents it from drying out. Just heat it gently to avoid curdling the cream.

Scaling the recipe for any occasion

Cooking for a crowd? Simply double the ingredients, but be sure to use a larger skillet or even a Dutch oven to accommodate the extra pasta and liquid. For smaller portions, cut the ingredients in half and reduce the cooking time slightly.

What if something goes wrong?

• Pasta sticking to the pan: Stir it frequently, especially in the first few minutes.
• Sauce too thin: Let it simmer a little longer to thicken up.
• Sauce too thick: Add a splash of stock or cream to loosen it.

Give this recipe a try!

This creamy tomato pasta is comfort food at its finest—simple, flavorful, and endlessly customizable. Whether you stick to the classic version or put your own spin on it, you’ll end up with a dish that feels like a warm hug in a bowl. Give it a try, and don’t forget to share your creations!

Frequently asked questions

1. Can I use dried basil instead of fresh?
Yes, but fresh basil is highly recommended for its vibrant flavor. If you’re using dried, start with 1 teaspoon and adjust to taste.

2. Can I freeze this pasta?
The pasta is best enjoyed fresh, but you can freeze leftovers for up to 2 months. Keep in mind that the cream may separate slightly when reheated.

3. What if my pasta isn’t cooking evenly?
Make sure the spaghetti is fully submerged in the liquid. Stir occasionally to ensure even cooking.

4. Can I use a different type of cream?
Absolutely! Heavy cream or even half-and-half will work. Just avoid using light cream, as it may curdle.

5. What protein can I add to this dish?
Grilled chicken, shrimp, or even chickpeas would pair wonderfully with this pasta.

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