Creamy Basil Tomato Pasta Recipe

I recently discovered this creamy tomato basil pasta that is my new summer favorite. The fresh basil, juicy cherry tomatoes and creamy sauce come together in perfect harmony and provide such a vibrant culinary experience. It feels like sunshine on a plate with every bite delivering a burst of flavor.

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I’ve been experimenting in my kitchen and came up with this awesome recipe for a creamy basil tomato pasta. It’s the perfect summer dinner and packed with fresh ingredients from my garden.

I start off by boiling 12 oz of pasta until al dente, then heat up 2 tbsp of extra virgin olive oil in a pan. I add 4 cloves of minced garlic, which not only gives a bold flavor but is also known for its health benefits like fighting infections.

The dish gets its rich taste from a pint of halved cherry tomatoes and a splash of 1/2 cup heavy cream. I stir in 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of roughly chopped basil leaves for a hit of color and vitamin C.

Season it with salt, freshly ground black pepper and optionally some red pepper flakes for a spicy kick. It’s a simple yet nutritious pasta dinner perfect for easy weeknight meals and consistent pasta sides.

Why I Like this Recipe

I like this recipe because it’s really simple to make but still tastes amazing. I love that the sauce is creamy and full of flavor from the cherry tomatoes and basil, which gives it a fresh, summery vibe. I also enjoy how the heavy cream and Parmesan cheese blend together so well, making every bite feel comforting and rich. Lastly, I appreciate how fast it comes together, letting me whip up a delicious dinner without too much fuss, even when im in a hurry.

Ingredients

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12 oz pasta: rich carbohydrate source providing energy and a delicious, hearty dish foundation.
Extra virgin olive oil: provides healthy fats, enhances flavor, and helps blend ingredients perfectly.
Cherry tomatoes: offer vitamin C, natural sweetness, and a tangy burst in every bite.
Heavy cream: adds a creamy texture and rich flavor balancing tangy tomatoes and basil.
Parmesan: brings savory umami, protein, and a salty finish to boost the taste.
Fresh basil: aromatic herb rich in antioxidants infusing the pasta with a fresh herbaceous kick.
Garlic: a flavor enhancer that delivers a subtle spicy kick and potential health benefits.

Ingredient Quantities

- 12 oz pasta (spaghetti or your favorite kind)

- 2 tbsp extra virgin olive oil

- 4 cloves garlic, minced

- 1 pint cherry tomatoes, halved

- 1/2 cup heavy cream

- 1/2 cup freshly grated Parmesan cheese

- 1/2 cup fresh basil leaves, roughly chopped

- Salt, to taste

- Freshly ground black pepper, to taste

- Optional red pepper flakes, to taste

How to Make this

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1. Boil a large pot of lightly salted water and cook the pasta until al dente; then drain it and set aside.

2. While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the 4 minced garlic cloves and saute for about 1 minute until they’re nice and fragrant.

3. Add the 1 pint of halved cherry tomatoes to the skillet and let them simmer for about 3-4 minutes until they start to soften and break down a bit.

4. Pour in the 1/2 cup of heavy cream, stirring constantly. Let it heat up for 2 minutes so it thickens into a creamy sauce.

5. Stir in the 1/2 cup freshly grated Parmesan cheese until it melts nicely into the sauce.

6. Toss in the cooked pasta into the skillet and mix everything really well so that the pasta is fully coated.

7. Add the 1/2 cup of roughly chopped fresh basil leaves into the mix, then season with salt, a good amount of freshly ground black pepper, and red pepper flakes if you’re using them.

8. Let it all cook together on low heat for another minute or so to let the flavors meld.

9. Taste the pasta and adjust your seasonings if needed.

10. Serve immediately and enjoy your perfect summer dinner!

Equipment Needed

1. A large pot to boil the pasta in salted water
2. A colander to drain the pasta once it’s done cooking
3. A large skillet for cooking the garlic, tomatoes, and melting the cream and cheese
4. Measuring cups for the heavy cream and any other liquid ingredients
5. Measuring spoons for the olive oil and seasonings
6. A cutting board to halve the cherry tomatoes and roughly chop the basil
7. A sharp knife for mincing the garlic and chopping ingredients
8. A wooden spoon (or spatula) to stir the ingredients through the different steps
9. A serving bowl or plate to dish out your pasta once its finished

FAQ

Q: Can I substitute the heavy cream for something else?

A: Sure, you can try using half-and-half or even a bit of crushed cashews blended into the sauce if you’re lookin for a lighter version but the taste will change a little bit.

Q: What type of pasta works best with this recipe?

A: You can use spaghetti, linguine, or your favorite kind. Just make sure the pasta is al dente so it holds up well with that creamy sauce.

Q: How long does it take to make this dish?

A: The whole process should take you about 30 minutes. Prepare all your ingredients first before starting the actual cooking so that it’s smooth sailing.

Q: Can I make this recipe a day ahead?

A: Yes, you can make the sauce ahead of time and store it in the fridge. Just reheat gently and toss the pasta back in. Just note that the sauce might thicken, so add a splash of water when reheating if needed.

Creamy Basil Tomato Pasta Recipe Substitutions and Variations

If you cant find your favorite pasta, try using penne or even a gluten free pasta instead its a solid swap
Don’t got extra virgin olive oil? Avocado oil works pretty well in its place so you can still get that good flavor
Out of heavy cream? You can use half and half or even coconut cream if you want a slightly tropical twist its all about experimenting
If you dont have freshly grated Parmesan, Pecorino Romano or Grana Padano are great alternatives that bring in a nice tang
No fresh basil on hand? Try using dried basil but use less since its more potent or even toss in some fresh spinach for a different but yummy vibe

Pro Tips

1. When boiling the pasta always add enough salt to the water cause it really enhances the flavor and it gets more appetizing with a good seasoning right from the start.

2. Pay attention to the garlic when you’re sauteing because if it cooks too fast and burns it really takes away from that nice, rich flavor of the sauce so keep an eye on it.

3. Once you combine the pasta and sauce, let it sit a little bit in the pan so all the flavors can really mingle together and it makes the dish taste even better.

4. If you are into a bit of spice, toss in some red pepper flakes gradually during cooking so you can adjust the heat to your taste without overwhelming the other flavors.

Creamy Basil Tomato Pasta Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A large pot to boil the pasta in salted water
2. A colander to drain the pasta once it’s done cooking
3. A large skillet for cooking the garlic, tomatoes, and melting the cream and cheese
4. Measuring cups for the heavy cream and any other liquid ingredients
5. Measuring spoons for the olive oil and seasonings
6. A cutting board to halve the cherry tomatoes and roughly chop the basil
7. A sharp knife for mincing the garlic and chopping ingredients
8. A wooden spoon (or spatula) to stir the ingredients through the different steps
9. A serving bowl or plate to dish out your pasta once its finished

Ingredients

12 oz pasta (spaghetti or your favorite kind)
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 pint cherry tomatoes, halved
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves, roughly chopped
Salt, to taste
Freshly ground black pepper, to taste
Optional red pepper flakes, to taste

Directions

Boil a large pot of lightly salted water and cook the pasta until al dente; then drain it and set aside.
While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the 4 minced garlic cloves and saute for about 1 minute until they’re nice and fragrant.
Add the 1 pint of halved cherry tomatoes to the skillet and let them simmer for about 3-4 minutes until they start to soften and break down a bit.
Pour in the 1/2 cup of heavy cream, stirring constantly. Let it heat up for 2 minutes so it thickens into a creamy sauce.
Stir in the 1/2 cup freshly grated Parmesan cheese until it melts nicely into the sauce.
Toss in the cooked pasta into the skillet and mix everything really well so that the pasta is fully coated.
Add the 1/2 cup of roughly chopped fresh basil leaves into the mix, then season with salt, a good amount of freshly ground black pepper, and red pepper flakes if you’re using them.
Let it all cook together on low heat for another minute or so to let the flavors meld.
Taste the pasta and adjust your seasonings if needed.
Serve immediately and enjoy your perfect summer dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.