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Creamy Tomato Pasta with Basil

This dish combines al dente pasta coated in a rich, velvety sauce made from simmered tomatoes and garlic, finished with a splash of cream and fresh basil. The sauce has a smooth, glossy texture that clings to each strand of pasta, creating a comforting and vibrant meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Equipment Method

Ingredients
  

  • 12 ounces spaghetti or your choice of pasta al dente cooked
  • 2 cloves garlic finely minced
  • 4 cups fresh ripe tomatoes or canned crushed tomatoes
  • 1/2 cup heavy cream for richness
  • 1 bunch fresh basil leaves chopped, for flavor and garnish
  • 2 tablespoons olive oil for sautéing
  • to taste salt and freshly ground black pepper for seasoning

Equipment

  • Large pot
  • Deep Skillet or Saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, then drain and set aside.
  2. Heat olive oil in a deep skillet over medium heat and add the minced garlic, sautéing until fragrant and golden, about 1 minute.
  3. Add the chopped tomatoes to the skillet and simmer gently, stirring occasionally, until they break down and the sauce thickens slightly, about 10 minutes.
  4. Pour in the heavy cream, stirring slowly to combine, and let the sauce simmer for another 2-3 minutes, until it turns silky and coats the tomatoes evenly.
  5. Stir in the chopped basil leaves, allowing their aroma to infuse the sauce, and season with salt and pepper to taste.
  6. Add the cooked pasta to the sauce, tossing gently to ensure every strand is coated with the creamy tomato mixture.
  7. Serve the creamy tomato basil pasta hot, garnished with additional basil leaves if desired.