One-Pot Creamy Tomato Pasta
One-Pot Creamy Tomato Pasta is comforting weeknight magic where pasta, tangy tomatoes, and cream simmer together until silky and clingy. Because the noodles cook right in the sauce, they release starch that thickens everything into a velvety coat with almost no cleanup. It is a crowd-pleasing dinner that lands on the table in about half an hour.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 300 g penne pasta
- 400 g canned tomatoes
- 100 ml heavy cream
- 2 cloves garlic
- 1 tbsp olive oil
Instructions
- Warm two tablespoons of olive oil in a large deep pot over medium heat until it shimmers.
- Add one finely diced onion and cook for four to five minutes until soft and translucent, then stir in three minced garlic cloves and cook one more minute until fragrant.
- Pour in one can of crushed tomatoes along with a teaspoon of dried oregano, a pinch of red pepper flakes, salt, and pepper, and let it bubble for two minutes.
- Add the dry pasta and enough water or broth to just cover it, roughly three cups, then stir well to keep the noodles from sticking.
- Bring to a gentle boil, then reduce to a steady simmer and cook uncovered for ten to twelve minutes, stirring often, until the pasta is al dente and the liquid has reduced.
- Lower the heat and stir in half a cup of heavy cream, letting it warm through for two minutes until the sauce turns glossy and coats the back of a spoon.
- Fold in a handful of grated parmesan and fresh basil, taste, and adjust the seasoning.
- Serve hot with extra cheese on top, letting it rest one minute so the sauce thickens slightly before eating.
💡 Chef's tip
Cook the pasta directly in the sauce and add the liquid in stages, because the starch released from the noodles is what makes the sauce naturally creamy without needing extra flour.
Starchy pasta water is the secret to a silky sauce here, so do not drain it away.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 12 g
- Carbs: 62 g
- Fat: 14 g
