This post contains affiliate links. Please see our disclosure policy.
This Tomato Basil Pasta recipe is perfect for a simple homemade meal. The creamy tomato and basil sauce is easy to make, making a cozy meal for busy nights.
Tomato and Basil Pasta
I love making pasta because it is a classic comfort food. What I don’t always love is a jar of pre-made pasta sauce. But sometimes, when you are short on time, the store-bought stuff has to do. That is what inspired this recipe. I wanted something made from scratch that didn’t take me all day. No more buying canned pasta sauce! You will love how this made-from-scratch meal, with a rich and fresh flavor, comes together in under an hour.
Recipe Ingredients and Substitutions
Each ingredient in this recipe helps to build layers of flavor. Here’s what you need:
- Olive oil (2 tablespoons) – Adds richness and helps release the aroma of the garlic while it cooks.
- Minced garlic (2 teaspoons) – If you use garlic powder instead of fresh, use
- Tomato paste (2 tablespoons) – Deepens the tomato flavor and gives the sauce a richer texture.
- Red pepper flakes (½ teaspoon) – Just a touch of heat to balance the creaminess. If you don’t like heat, leave it out.
- Crushed tomatoes (28 ounces, canned) – This is the base of the sauce, bringing bright, tangy tomato flavor.
- Chicken stock or white cooking wine (¼ cup) – Adds depth and enhances the sauce’s overall richness. Swap with vegetable broth for a vegetarian version!
- Penne pasta (1 pound) – The sauce clings beautifully to penne, but you can substitute it with rigatoni, fusilli, or spaghetti.
- Heavy cream (½ cup) – Makes the sauce irresistibly creamy and smooth.
- Grated Parmesan cheese (¼ cup, plus more for topping) – Adds a savory, nutty bite. Use freshly grated for the best melt-in-your-mouth texture!
- Ground black pepper (¼ teaspoon) & salt (½ teaspoon) – Essential for balancing flavors.
- Fresh basil (½ cup, chopped) – A pop of freshness that ties everything together. If you use dry basil, use 2 teaspoons.
Recipe Tips
Here are my top tops for recipe success!
Grate your own Parmesan. Pre-grated cheese doesn’t melt as well due to anti-caking agents.
Add basil at the end. Fresh basil loses its vibrant flavor if cooked too long, so stir it in just before serving.
How To Make Tomato Basil Pasta
This pasta with tomato and basil is proof that simple ingredients can create something delicious. Let me show you how:
- Sauté the aromatics – Warm the olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds until fragrant (be careful not to burn it!).
- Build the sauce – Stir in the tomato paste, red pepper flakes, and crushed tomatoes. Cook for 1 minute, stirring constantly. Add the chicken stock or wine, then let the sauce simmer on low heat, partially covered, for 20-25 minutes, stirring occasionally. This allows the flavors to develop and the sauce to thicken.
- Cook the pasta – While the sauce simmers, cook the penne in salted, boiling water until al dente (about 12 minutes). Drain, reserving ½ cup of pasta water for later.
- Make it creamy – Stir the heavy cream and Parmesan into the sauce.
- Adjust the sauce – If it is too thick, gradually add some reserved pasta water until it reaches your desired consistency.
- Bring it all together – Toss the cooked pasta with the sauce, stir in fresh basil, and finish with extra Parmesan on top.
Tomato Basil Pasta
Equipment
- Saucepan
- Colander
- Large Pot
- measuring cups and spoons
- wooden spoon
- Knife and cutting board
Ingredients
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 2 Tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 28 ounce can of crushed tomatoes
- ¼ cup chicken stock or white cooking wine
- 1 pound penne pasta
- ½ cup heavy cream
- ¼ cup grated parmesan cheese, plus more for topping
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup freshly chopped basil leaves
Instructions
- In a saucepan over medium heat, heat oil and add garlic, and cook for around 30 seconds. Stir in crushed tomatoes, tomato paste and red pepper flakes. Cook for one minute, stirring constantly.
- Add stock or wine and cook, stirring frequently, for about 3 minutes. Partially cover and reduce heat to low, stirring occasionally for about 20 to 25 minutes, until sauce is thickened.
- Meanwhile, cook pasta in boiling water with a small amount of oil and salt, for approx.12 minutes, until done. Drain, reserving ½ cup of pasta water.
- Stir cream and parmesan cheese into the sauce. Add some of the pasta water if necessary to control the consistency of the sauce. Season with salt and pepper, to taste. Add sauce to the cooked pasta, stir in basil, and top with parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tomato Basil Pasta Recipe FAQs
You can use four to five fresh tomatoes instead of the canned tomatoes. However, you may need to let them simmer a little longer to allow them to break down and release their juices to create the correct consistency for the sauce.
Yes, you can make the sauce ahead of time and store it in the fridge three days before you need to use it.
Let the sauce simmer longer to thicken it. If it needs to be thinner, add a little bit of the reserved pasta water at a time until it reaches the desired consistency.
More Main Dish Recipes
