One-Pan Creamy Tomato Pasta
A comforting and creamy pasta dish that combines rich tomato flavor with garlic and cheese, all made in one pan for easy cleanup.
Ingredients
Main ingredients
- 8 ounces pasta (penne, fusilli, or spaghetti) Use whole wheat or gluten-free for alternatives.
- 2 tablespoons olive oil Consider using high-quality olive oil for enhanced flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes Omit if you prefer a milder dish.
- 1 cup vegetable broth or chicken broth
- 1/2 cup heavy cream Can substitute half-and-half or Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese Extra cheese for serving recommended.
- to taste Salt and black pepper
- Fresh basil leaves for garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add olive oil.
- Add the chopped onion and cook until soft, about 3–4 minutes.
- Stir in the minced garlic and sauté until fragrant, approximately 1 minute.
Cooking
- Pour in the diced tomatoes along with basil, oregano, red pepper flakes, salt, and pepper. Mix well.
- Add the vegetable broth and bring the mixture to a simmer.
- Stir in the dry pasta, cover, and simmer for 10–12 minutes, stirring occasionally until the pasta is al dente.
- Once the pasta reaches the desired texture, stir in the heavy cream and simmer uncovered for 2–3 minutes until creamy.
- Remove from heat, stir in the grated Parmesan, and garnish with fresh basil leaves before serving.
Notes
Pairs well with garlic bread or a fresh green salad. Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of broth or cream to maintain creaminess. Not suitable for freezing.