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–+ servings
a bowl of tomato penne pasta topped with basil and cheese.
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5 from 8 votes

Creamy Tomato Pasta

If you need a quick weeknight dinner that everyone will love, this creamy tomato pasta is for you! A creamy, silky tomato sauce is tossed together with al dente pasta and topped with fresh basil and parmesan. The definition of comfort food, it is saucy, cheesy and comes together in just 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: healthy, Main Course
Cuisine: Australian, Italian
Servings: 5
Calories: 627kcal
Author: Andrea Geddes

Ingredients

  • 500 grams dried pasta penne, spirals, spaghetti or your preferred pasta of choice.
  • 3 tablespoons butter
  • 3-4 garlic cloves crushed
  • 700 grams passata
  • 3-4 tablespoons tomato paste heaped tablespoons
  • 1 teaspoon Italian herbs
  • ¾ cup cooking cream or thickened cream
  • 1 cup fresh parmesan cheese finely grated. Or use a little more, to taste.
  • ½ - 1 cup reserved pasta water
  • salt and pepper to taste

To serve

  • fresh basil leaves
  • extra grated parmesan
  • burrata or bocconcini cheese
Metric - US Customary

Instructions

  • Place the pasta into a large pot of boiling water, along with a tablespoon of salt. Cook the pasta according to the packet instructions, until al dente.
  • While the pasta is cooking, add the butter to a large saucepan and melt over low heat, until bubbling.
  • Add the garlic and cook until soft and fragrant (around 2 minutes).
  • Add the passata, tomato paste and Italian herbs and stir until combined. Bring to a low simmer and cook for 5 minutes, stirring occasionally.
  • Keeping the heat on low, add the cream and grated parmesan and stir. Turn the heat off and allow the cheese to melt and incorporate into the sauce. Stir until smooth.
  • Remove 1 cup of pasta water from the pot of pasta, before draining. Stir ½ - 1 cup of the pasta water into the tomato sauce, until it reaches your desired consistency.
  • Drain the pasta and stir it through the sauce. Serve while hot with extra parmesan, fresh basil leaves and torn burrata or bocconcini cheese (optional).

Notes

  1. Save the pasta water! Starchy pasta water adds flavour and helps to create a silky, creamy pasta sauce. Reserve a cup of pasta water before draining the pasta and add it to the sauce as needed.
  2. Cook the pasta to al dente. The pasta should be tender, but still have some bite. Overcooked pasta will become mushy and can fall apart when tossed through the sauce.
  3. Use any kind of pasta you like. Penne, bowtie, spirals or long pasta will work.
  4. Taste the sauce and add salt and pepper as needed.
  5. Be sure to add freshly grated cheese. Pre-grated cheese won’t melt properly, causing the sauce to become grainy. It also won’t thicken as nicely.
  6. Don’t overheat the cream. Reduce the heat before adding the cream. If overheated, it can separate or split.
  7. Add extra cheese! Top with a generous serving of parmesan and some torn bocconcini or burrata cheese for the ultimate indulgence.
  8. Storage; Allow the pasta to cool and store it in airtight containers in the fridge for 2-3 days. The sauce can also be made ahead and reheated with fresh pasta when ready to serve.
  9. To reheat; Creamy tomato pasta reheats beautifully. It does thicken in the fridge, so I recommend adding a splash of vegetable or chicken stock (or reserved pasta water) to loosen. Place the pasta in a pot over low heat, stirring, for 5-8 minutes, or until completely heated through and steaming hot.
  10. Freezing; Allow the pasta to cool to room temperature and portion into individual serves. Place into airtight, freezer-safe containers or freezer bags and freeze for up to 3 months. The sauce can also be frozen separately, to be added to freshy cooked pasta. Allow it to thaw in the fridge overnight before reheating.
  11. Please note that the nutrition information is based on the pasta being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pasta.
  12. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 627kcal | Carbohydrates: 91g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 503mg | Potassium: 985mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1416IU | Vitamin C: 18mg | Calcium: 311mg | Iron: 4mg