Tomato Basil Pasta is a simple, satisfying weeknight meal you can make in under 30 minutes. Fresh basil, crushed tomatoes, Parmesan, and a touch of cream combine with your favorite pasta for a dish that’s quick, family-friendly, and full of flavor.
This pasta dinner is both easy and impressive — perfect for busy weeknights. Instead of using halved cherry tomatoes, the recipe calls for crushed tomatoes to create a quick, homemade tomato sauce. Toss the sauce with pasta, stir in fresh basil, and finish with grated Parmesan for a comforting meal the whole family will enjoy.
Why You’ll Love This Pasta
- Fast and simple to prepare—ideal for busy evenings.
- Ready in under 30 minutes from start to finish.
- A crowd-pleaser that appeals to both kids and adults.
Ingredients You Need
Most of these ingredients are pantry staples or easily found at any grocery store. Swap or omit items to suit dietary needs.
- Pasta: Penne works well, but any pasta shape is fine. Use gluten-free pasta if preferred.
- Crushed Tomatoes: Canned crushed tomatoes make a quick sauce base. If unavailable, puree diced tomatoes in a blender.
- Minced Garlic: Fresh garlic gives the best flavor—mince it finely.
- Tomato Paste: Adds depth and helps thicken the sauce.
- Extra Virgin Olive Oil: Use a good-quality olive oil for best results.
- Dry White Wine: Adds brightness to the sauce; substitute chicken broth if you prefer no alcohol.
- Heavy Cream: A splash of cream softens the tomato acidity and creates a silky sauce.
- Fresh Parmesan Cheese: Freshly grated Parmesan brings salty, savory richness.
- Fresh Basil Leaves: Sweet basil added at the end brightens the dish.
- Red Pepper Flakes: Optional for a little heat — adjust to taste.
How to Make Tomato Basil Pasta
The sauce is made in one pan while the pasta cooks separately. The steps are straightforward and forgiving.
- Start the sauce: Heat olive oil in a medium saucepan or large skillet over medium heat until the oil shimmers. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and red pepper flakes, then add the crushed tomatoes and cook, stirring, for about one minute.
- Add wine and simmer: Pour in the white wine and cook until roughly three-quarters of the liquid has evaporated, about 2–3 minutes. Reduce the heat to low, partially cover, and simmer until the sauce thickens, about 20–25 minutes.
- Cook the pasta: While the sauce simmers, cook the pasta in a large pot of boiling, salted water until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
- Finish the sauce: Stir the heavy cream and grated Parmesan into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss and serve: Combine the sauce with the drained pasta, stir in chopped fresh basil, and serve with extra Parmesan on the side.
This versatile sauce also pairs beautifully with tortellini, spaghetti, or gnocchi. Serve it alongside a simple garden salad for a complete meal.
Recipe Tips
- Add veggies: Stir in fresh spinach, zucchini, asparagus, diced onions, or sautéed mushrooms for extra color and nutrition.
- Add protein: Cooked chicken or shrimp make this dish heartier and more filling.
- Gluten-free option: Swap in gluten-free pasta—any shape works.
- Dairy-free option: Omit heavy cream and thin the sauce with reserved pasta water. Use a dairy-free Parmesan alternative if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sauce (separately from cooked pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before tossing with fresh pasta.
Other 30 Minute Meals
If you enjoy quick dinners, try other fast recipes like spinach and ricotta pasta, shrimp lo mein, creamy tortellini skillet, or a one-pan chicken sausage with roasted vegetables.
If you try this creamy tomato basil pasta, leave a rating and a short review to share how it turned out for you.
Tomato Basil Pasta (Quick and Easy)
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- Pinch red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup dry white wine (or chicken broth)
- 1 pound pasta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and ground black pepper, to taste
- 1/2 cup fresh basil leaves, chopped
Instructions
- Heat oil in a medium saucepan over medium heat until shimmering. Add garlic and cook about 30 seconds until fragrant. Stir in tomato paste, red pepper flakes, and crushed tomatoes; cook for one minute while stirring.
- Add the wine and cook, stirring frequently, until about three-quarters of the liquid has evaporated, 2–3 minutes. Reduce heat to low, partially cover, and simmer until the sauce thickens, 20–25 minutes.
- Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup pasta water.
- Stir the cream and Parmesan into the sauce. Add reserved pasta water if needed to reach the desired consistency. Season with salt and pepper. Toss the sauce with the cooked pasta, stir in basil, and serve with extra Parmesan.
Notes
Substitutions: Any pasta shape works. Replace white wine with chicken broth if preferred.
Storage: Refrigerate leftovers for 2–3 days. Reheat gently before serving.
Nutrition
Calories: 634 kcal; Carbohydrates: 88 g; Protein: 18 g; Fat: 21 g. Nutrition information is an approximation.
Additional Info
Course: Main Course | Cuisine: Italian