One Pot Creamy Tomato Basil Pasta
With its rich flavors, creamy texture, and minimal cleanup, this One Pot Creamy Tomato Basil Pasta is sure to become a family favorite.Why spend hours in the kitchen when you can whip up this delicious meal in no time? Happy cooking, and buon appetito!
Ingredients
- 12 oz 340g pasta (penne, fusilli, or your favorite shape)
- 1 can 14.5 oz diced tomatoes
- 2 cups fresh basil leaves roughly chopped
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Optional protein: Cooked chicken shrimp, or Italian sausage
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it!
- Pour in the diced tomatoes (with their juice) and add the pasta to the pot. Stir to combine.
- Add the broth and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, stir in the heavy cream, Parmesan cheese, and most of the basil (reserve some for garnish). Cook for an additional 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste. If you like it spicy, add a pinch of red pepper flakes.
- Remove from heat and let it sit for a few minutes to allow the sauce to thicken further.
Notes
Tips & Tricks
- Choose the right pasta shape: Short to medium pasta shapes like penne, fusilli, or rotini work best for even cooking.
- Balance liquid ratios: If the pasta looks dry during cooking, add a splash more broth. If it's too wet, cook uncovered for a few extra minutes.
- Stir, but don't overdo it: Stir occasionally to prevent sticking, but not too often, or you'll release too much starch and end up with a gummy texture.