Dinner · OUBELLA KITCHEN

Creamy Tomato & Basil Pasta

Name: Creamy Tomato & Basil Pasta
Yield: 4 servings
Ingredients: 320 g dried pasta; 1 tbsp olive oil; 3 garlic cloves, minced; 400 g canned crushed tomatoes; 100 ml heavy cream; 30 g grated Parmesan, plus more to serve; A small handful of fresh basil; Salt and black pepper, to taste

Creamy tomato pasta does not need a long list of ingredients to feel complete. Crushed tomatoes provide the body, a little cream softens their sharpness, and basil brings a fresh finish. The real work happens when the drained pasta meets the sauce: reserved cooking water helps turn two separate components into a dish that clings together.

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25 min · 4 servings

Serving idea for Creamy Tomato & Basil Pasta — Serving idea · AI illustration

This recipe is designed around a regular can of tomatoes and everyday dried pasta. It is easy to divide into smaller portions, and it works with several shapes without needing a different sauce each time.

Choose a shape that catches the sauce

Penne, rigatoni, and fusilli have surfaces and pockets that hold a fairly smooth tomato sauce. Long pasta also works, although it benefits from a wider pan and careful tossing. Use the packet timing for your chosen shape rather than relying on a fixed number of minutes.

For a smaller household, cook only the pasta you plan to eat and keep extra sauce separately. Combining the entire batch too early gives the pasta more time to absorb liquid, especially if dinner will sit before serving.

Give the tomatoes time before adding cream

Cook the garlic gently until fragrant, then add the tomatoes before it begins to darken. Burnt garlic can dominate the sauce and is difficult to correct with extra cream. Stir the tomatoes as they simmer, scraping the bottom of the pan so thick patches do not catch.

A short simmer reduces excess water and rounds out the sauce. If the tomatoes taste sharp, check the seasoning first and let them cook a little longer. Sugar should not be an automatic addition: tomato brands differ, and a sauce that seems acidic before the cream may taste balanced afterward.

Ingredients for Creamy Tomato & Basil Pasta — Ingredients · AI illustration

Preparation for Creamy Tomato & Basil Pasta — Preparation · AI illustration

Reserve the water before draining

Dip a heatproof measuring cup into the pasta pot before you pour the water away. Start with a small splash of this starchy liquid when tossing the pasta into the skillet. Add more only as needed. You can always loosen a thick sauce, but removing too much liquid takes extra cooking.

Add dairy gently

Lower the heat before adding the cream and Parmesan. Stir until the cheese is dispersed rather than leaving it in a mound. Finely grated cheese combines more easily than thick shavings, which are better saved for serving.

Finish with basil and serve promptly

Tear the basil just before adding it and stir most of it through after the pan comes off the heat. Save a few leaves for the top. A little black pepper and freshly grated Parmesan can finish each bowl without hiding the tomato flavor.

Fixing a sauce that seems wrong

Too thick? Add warm pasta water gradually. Too thin? Toss uncovered over gentle heat. Too salty? Avoid adding more cheese; combine with some unsalted cooked pasta or a little unsalted tomato instead.