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This luscious tomato pasta has become my go-to for quick comfort meals during the week. It blends fresh tomatoes, aromatic garlic, and a splash of cream all in one pot, creating a dish that's both satisfying and easy to make. You'll savor that cozy homemade taste with minimal cleanup afterwards.
I threw this together on a hectic Friday when we were running low on energy, and it quickly became a hit. Now, it’s the top choice for comfort food whenever I ask my family what they’d like.
Ingredients
- Spaghetti: dry pasta is perfect for soaking up the sauce, so opt for a good quality Italian brand for the best texture
- Fresh tomatoes: select ripe and juicy ones for maximum flavor or use canned chopped tomatoes if you're short on time
- Olive oil: extra virgin is best for a savory base and rounded flavor
- Garlic: chop fresh garlic, which adds a gentle heat to the dish
- Onion: contributes a touch of sweetness; finely chop it so it blends nicely into the sauce
- Chicken or vegetable stock: adds savory depth, and a low sodium cube can help you control the saltiness
- Double cream: brings richness; go for one with high butterfat content for a silky texture
- Fresh basil: brightens everything up; pick leaves that look vibrant and green for the best flavor
Instructions
- Warm the Oil:
- Heat olive oil in a medium skillet over medium heat for about two minutes. This gets the flavor going, so the oil needs to shimmer but not smoke.
- Cook the Aromatics:
- Add the diced onion and minced garlic into the oil. Sauté gently for five to eight minutes, stirring often until the onion is soft and transparent but not browned. This slow cooking draws out the onions' sweetness and flavors the oil with garlic.
- Add the Tomatoes:
- Mix in the chopped tomatoes. Let them bubble uncovered until they begin to break down and you see a bit caramelizing around the edges, usually in five to seven minutes. That caramelization releases sweetness and deepens the flavor.
- Mix in Stock and Pasta:
- Pour in the chicken or vegetable stock and add the spaghetti. Bend the pasta if needed to fit, and gently push it down so it's all submerged. This ensures everything cooks evenly and helps the pasta soak up the flavor.
- Cook the Pasta:
- Cook uncovered for about fifteen minutes, stirring halfway to prevent sticking. Check occasionally until the pasta is al dente and most of the liquid has soaked in. If necessary, splash in a little more stock or water to keep it saucy.
- Mix It All Together:
- Turn the heat down to low and stir in the double cream along with the roughly torn fresh basil. Let the pasta sit off the heat for two minutes to blend the flavors and naturally thicken the sauce.
- Dish It Up:
- Serve right away in bowls, adding some extra basil leaves for a fresh touch if desired. Enjoy it hot so the sauce stays creamy and clings to every noodle.
Fresh basil is my favorite part of this dish. I remember my youngest picking leaves from our window garden to sprinkle over their bowls, and everyone thought it made it taste even better.
Storage Tips
You can keep leftovers in an airtight container in the fridge for up to three days. To reheat, add a bit of water or cream and warm gently on the stove for the best texture. If you're freezing, split the cooled portions into containers and thaw overnight in the fridge before reheating.
Ingredient Swaps
If you need a gluten-free option, use gluten-free pasta but watch the cooking time since it can get soft quicker. You can substitute double cream with single cream plus a bit of butter or a spoonful of plain Greek yogurt for a lighter touch. Dried basil can work in a pinch, but fresh is preferred for flavor.
Serving Suggestions
Serve with some crusty bread or garlic toast to mop up the delicious sauce. A sprinkle of parmesan or pecorino cheese on top is a great addition. For a protein boost, toss in some shredded chicken or chickpeas at the end.
Cultural or Historical Insights
Creamy tomato pasta is a modern twist on the classic Italian sugo di pomodoro, which uses cooked-down tomatoes, garlic, and basil. The addition of cream is influenced by northern Italian cooking, while one-pot meals are loved everywhere for their convenience and practicality.
Seasonal Changes
In summer, use cherry tomatoes for a sweeter sauce. In winter, canned tomatoes are a reliable choice when fresh ones aren’t flavorful. You can swap basil for parsley or a sprinkle of dried Italian herbs during the colder months.
Sweet Tomatoes and Basil
Sweet tomatoes offer a natural richness, while fresh basil adds brightness and aroma. Combining fresh and canned tomatoes can strike a nice balance between convenience and flavor.
Success Stories
My cousin cooked this for her first dinner party and got so many compliments that she had to share the dish. Even picky eaters come back for seconds, which speaks volumes about how popular it is.
Freezer-Friendly Tips
Let the cooked pasta cool and then portion it into freezer-safe containers. Label with the date and freeze for up to two months. Reheat directly from frozen in a pan with a little extra stock or cream until it's heated all the way through.
This simple pasta is set to become a family favorite. Let the fresh tomatoes and basil really shine for the best flavor.
Common Recipe Questions
- → Can I use canned tomatoes instead of fresh?
Sure, canned chopped tomatoes are just as good and are super convenient when fresh aren’t available.
- → What type of cream is best?
Double cream gives the richest sauce, but you can also use single cream or a milk-and-butter mix for a lighter option.
- → Is it suitable for vegetarians?
Just swap in vegetable stock for chicken stock to make this dish completely vegetarian-friendly.
- → How do I prevent the pasta from sticking?
Keep stirring the pasta as it cooks and make sure it’s fully under the liquid for even cooking.
- → Can this be made ahead?
It’s best when fresh, but you can store leftovers in the fridge and warm them up gently with a bit of cream or stock.