Some recipes just feel like a warm hug. For me, this classic Creamy Tomato Basil Pasta is one of them. It’s the dish I crave when the world feels a little too loud and cold, and it pairs beautifully with a slice of freshly baked sun-dried tomato basil sourdough.
It takes me right back to my grandma’s kitchen. The smell of garlic sizzling in olive oil, the gentle simmer of tomatoes, and fresh basil on the counter. That memory is the heart of this recipe.
It’s a simple, vegetarian dinner that never fails to comfort. We’re not making a fussy restaurant sauce. We’re making a timeless, creamy tomato sauce that clings to every noodle.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
The Story Behind This Classic Recipe
My grandma didn’t call it “pink sauce.” She called it “the good pasta.” It was her go-to for busy weeknights and Sunday suppers alike.
She’d use canned tomatoes from her summer garden. A big handful of basil came from the pot on her windowsill. The cream was a special touch, saved for making a meal feel celebratory.
This dish was her way of saying “I love you” without any words. It was always served with a thick slice of bread for wiping the bowl clean. That tradition continues in my home today.
What Makes This the *Traditional* Way
This method skips shortcuts. The flavor builds slowly, layer by loving layer. That’s the secret to its deep, rounded taste.
First, we gently cook the garlic to sweeten it. We never let it burn. Then, the tomatoes get a good, slow simmer to cook down their sharp acidity.
Finally, the cream and basil go in off the heat. This keeps the sauce velvety and the basil bright. It’s a balance of rich and fresh that just feels right.
Creamy Tomato Basil Pasta Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Creamy Tomato Basil Pasta Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Great food starts with simple, honest ingredients. Here’s what you’ll need to gather. Each one plays a key role.
- 1 pound penne pasta (or your favorite shape)
- 3 tablespoons good olive oil
- 4 cloves garlic, thinly sliced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream or half-and-half
- 1 packed cup fresh basil leaves, plus more for garnish
- 1/2 cup freshly grated Parmesan cheese
How to Make It Just Like Grandma Did
Follow these steps and your kitchen will smell like heaven. Put on some music and enjoy the process.
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Save about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, make the sauce. In a large, deep skillet, warm the olive oil over medium-low heat. Add the sliced garlic and cook for 2-3 minutes until fragrant and soft. Do not let it brown.
- Pour in the crushed tomatoes. Add the salt and pepper. Stir well and let the sauce simmer gently for 10-15 minutes. This mellows the tomato flavor beautifully.
- Reduce the heat to low. Stir in the heavy cream until the sauce is uniformly pink and creamy. Turn off the heat immediately.
- Add the drained pasta to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water to help the sauce coat every piece.
- Fold in the fresh basil leaves and most of the grated Parmesan. The residual heat will wilt the basil perfectly. Give it one final, gentle toss.
- Serve right away in warm bowls. Top with the remaining Parmesan and a few extra basil leaves for a fresh pop.
My Tips for Perfecting This Classic
A couple of small touches make a world of difference. They turn a good pasta into a great one.
First, always save your pasta water. That starchy liquid is magic. It helps the creamy sauce cling to the noodles.
Second, add the basil off the heat. This keeps its color vibrant and flavor fresh. You want to taste that summer garden in every bite. If you love creamy, tomato-based dishes, you might also enjoy a slow cooker creamy Tuscan chicken with spinach and tomatoes for an easy hands-off meal.
How to Store and Enjoy Later
This pasta is best eaten fresh. But leftovers can still bring joy the next day.
Let the pasta cool completely. Store it in an airtight container in the fridge for up to 3 days.
Reheat it gently in a skillet with a splash of milk or water. This revives the creamy texture. The microwave can make the sauce separate.
Nutrition Notes
This is a hearty, comforting meal. Here’s a simple look at what’s in a serving.
- Calories: ~580
- Protein: 16g
- Carbohydrates: 72g
- Fat: 25g
- Fiber: 6g
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich or thick. Half-and-half is a good middle ground. Whole milk will make a much lighter sauce.
What if I don’t have fresh basil?
Fresh basil is key for the true, traditional flavor. In a real pinch, stir in 2 teaspoons of dried basil with the tomatoes. Add a little fresh parsley at the end for color.
What other pasta shapes work well?
Any short shape that holds sauce is wonderful. Rigatoni, fusilli, or farfalle are all great choices. The little nooks and crannies catch every drop of the creamy sauce.
I hope this recipe finds its way to your table on a night when you need something steadfast and good. It’s a reminder that the most comforting meals are often the simplest ones to make, much like a satisfying creamy slow cooker chicken Florentine pasta.
Share it with someone you love, or savor a quiet bowl for yourself. However you enjoy it, I hope it brings as much comfort to your home as it does to mine.
Let me know your own memories of this dish in the comments below! Did your family make it a certain way? I’d love to hear your story.
