Grandma's Creamy Tomato-Basil Pasta

Name: Grandma's Creamy Tomato-Basil Pasta
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: meals
Ingredients: 300g penne pasta 🍝; 2 tbsp olive oil 🫒; 1 small onion, finely chopped 🧅; 2 cloves garlic, minced 🧄; 400 ml crushed tomatoes 🍅; 120 ml heavy cream 🥛; 1/3 cup grated parmesan 🧀; Fresh basil leaves 🌿; Salt 🧂 and black pepper 🧂

21 December 2025

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21 December 2025

4.2 (7)

total time

servings

25 kcal

calories

Gathering Ingredients

Grandma’s Creamy Tomato-Basil Pasta starts long before the pot hits the stove. The magic happens in the pantry and on the kitchen counter, where a handful of reliable ingredients come together to create something both nostalgic and delicious. Gather the freshest produce you can find: a generous bunch of fresh basil, ripe plum tomatoes or a good-quality canned crushed tomatoes, a small head of garlic with a few sturdy cloves, and a dairy-friendly balance of cream and cheese. You’ll also want a quality pasta that holds onto sauce well, such as fettuccine, linguine, or tagliatelle. Don’t forget extra virgin olive oil, a pinch of salt, black pepper, and optional crushed red pepper flakes for a gentle kick. If you like, a small pat of butter can enrich the sauce at the end. The beauty of this dish is its flexibility: you can adapt to what’s in your pantry without losing depth of flavor. While you shop, imagine the aroma that will fill your kitchen: garlic warming in oil, tomatoes releasing their sweetness, and basil releasing its bright, herbal scent. This is cozy cooking, a recipe you can scale up for a family dinner or keep intimate for two, and it still tastes like home. With these ingredients in hand, you’re ready to begin the cooking with confidence and a little nostalgia.

Mise en Place and Kitchen Setup

Before you even turn on the burner, set yourself up for success with a calm, organized workspace. Mise en place is more than a fancy term; it’s a practical habit that keeps you from scrambling once the sauce starts to come together. Rinse and dry the basil leaves, then gently stack and roll them to chiffonade or tear them by hand as you prefer. Mince the garlic and measure out your onions, if you’re using them. Have your cream measured and ready; grate the Parmigiano-Reggiano to a fluffy pile so it’s easy to sprinkle into the sauce later. Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil for the pasta. Lightly toast any dried spices you’re using, such as black pepper or a pinch of chili flakes, in a warm pan to awaken their aroma. Place a wide skillet or sauté pan on medium heat and have a wooden spoon within reach. The more you anticipate the steps—sautéing, simmering, and finishing—you’ll find the process smooth and almost meditative. A tidy kitchen helps you focus on balance: the tang of tomato, the richness of cream, and the fresh lift of basil. Once your mise en place is complete, you’re ready to craft the creamy sauce with patience and care.

The Creamy Tomato-Basil Sauce

The heart of this dish is the sauce: a creamy, gently tomato-forward base brightened by fresh basil. Heat a couple of tablespoons of olive oil in your skillet, then add minced garlic and a small amount of diced onion if you like a sweeter base. Keep the heat medium-low so the garlic privileges fragrance over browning. When the garlic is fragrant and the onions are translucent, pour in crushed tomatoes or a chopped, ripe tomato purée. Let the mixture simmer slowly, allowing the flavors to meld and the acidity to mellow. This is where the magic happens—watch as the sauce thickens slightly, its color deepening to a warm, inviting red. Stir in the cream and a generous handful of grated parmesan, which will lend a luxurious silkiness to the sauce. Season with salt and pepper, and consider a gentle pinch of sugar if the tomatoes are especially tart. A few torn basil leaves folded into the sauce at the end will release a vivid aroma that elevates the entire dish. Taste as you go, balancing tang, richness, and herbaceous brightness. The sauce should be glossy, creamy, and cling to a strand of pasta without being heavy. This is your foundation, ripe with comforting nostalgia and cooked-with-love nuance.

Cooking Pasta and Sauce Together

While the sauce simmers gently, cook the pasta in a large pot of salted boiling water until it is just shy of al dente. Reserve a cup of the starchy cooking water before you drain the pasta. This water acts as a natural emulsifier to loosen the sauce if it thickens too much once combined. Return the drained pasta to the pot or a wide pan and gradually spoon the creamy tomato-basil sauce over it, tossing with tongs to coat each strand. If the sauce seems thick, splash in a little pasta water, a tablespoon at a time, until satin-smooth and clinging to the pasta. The goal is a luscious, cohesive dish where the noodles carry a glossy veil of sauce rather than being swimming in it. If you kept some parmesan on hand, you can fold in a small amount for extra creaminess. Finish with a final handful of torn basil leaves and a light grating of cheese. This is the moment when the dish comes together—the heat from the pasta finishing the sauce and the sauce enriching the pasta. It’s simple, intimate, and deeply satisfying. This section is complemented by a carefully curated simmering tempo—you’re not rushing; you’re coaxing flavors to mingle and textures to unite into one harmonious bite with every forkful.

Finishing Touches and Tasting

Taste is a quiet director in this dish. After the pasta is coated and the sauce has settled into a silky sheen, do a final taste check. Adjust salt and pepper as needed—often a touch more salt is needed when butter and cream mellow the acidity. If you notice the sauce feels a bit too sharp, a tiny splash of cream can smooth it, or a pinch of sugar can balance the brightness of the tomatoes. A final handful of fresh basil ribbons isn’t just for aroma; it also brightens the plate visually and harmonizes the herbaceous notes with the cheesy, creamy base. If you enjoy a sharper finish, a light dusting of cracked black pepper or a few flakes of red pepper can wake up the palate without overpowering the dish. The finishing touch is simple: a generous sprinkle of freshly grated Parmigiano-Reggiano, a few extra basil leaves, and a final drizzle of olive oil if you like. Serve immediately, while the sauce cling to the pasta and the aroma fills the room. This is steam-warming comfort on a plate, a reminder of family dinners and the kind of meals that make a house feel like home. You’ll notice how small, thoughtful additions can elevate a humble recipe into something memorable for years to come.

Serving Suggestions and Pairings

This creamy tomato-basil pasta is versatile enough to pair with a simple green salad or with a crusty loaf of bread to mop up every last bit of sauce. A light, crisp white wine such as Pinot Grigio or Vermentino can balance the richness of the cream, while a glass of sparkling water with a squeeze of lemon keeps the palate refreshed between bites. If you’re feeding a crowd, consider offering a few add-ins: grilled chicken slices, sautéed mushrooms, or roasted cherry tomatoes can add texture and color without overpowering the classic flavor profile. For a vegetarian crowd, this sauce already sings on its own; just ensure your cheese is vegetarian-friendly if you opt for Parmigiano. A final flourish of fresh basil on top makes the dish look as vibrant as it tastes. Presentation matters as much as flavor: serve on warm plates, nestle the pasta in a shallow pool of sauce, and finish with parmesan curls or shavings and a small mound of torn basil. The result is a comforting, polished plate that feels like a lovingly prepared family recipe—perfect for weeknights, potlucks, or Sunday dinners when everyone deserves something warm and nostalgic. Enjoy how the creamy texture clings to each pasta strand and the basil notes linger after each bite.

Final Presentation

There’s something deeply satisfying about presenting a plate of creamy tomato-basil pasta that looks homey yet refined. Start with a generous twist of pasta in a warm, shallow bowl or on a rustic plate to showcase the sauce’s glossy coat. Spoon the sauce evenly so every bite has a balance of tomato, cream, and basil. Finish with a light snow of freshly grated Parmigiano-Reggiano and a few fresh basil leaves torn by hand to release their fragrance. A quick drizzle of good olive oil around the edge of the plate adds a subtle sheen that catches the light. If you want a more dramatic look, garnish with thin ribbons of lemon zest or a delicate crack of black pepper for contrast. The goal is a dish that invites diners to scoop up the last forkful with enthusiasm, leaving the table smelling faintly of garlic, basil, and warm cream. When plated with care, this modest pasta becomes a table centerpiece—a reminder that simple ingredients, treated with patience and love, can become something magical that lingers in memory long after the meal ends. This final presentation is as much about comfort as it is about flavor, a tiny celebration of home cooking at its best. Enjoy every bite, and savor the memory it creates for future family dinners.

Storing Leftovers and Variations

Leftovers can be tucked away in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creaminess, tossing to coat the pasta evenly and prevent it from drying out. If the sauce thickens too much after chilling, loosen with a little pasta water or milk until it reaches a glossy, spoonable consistency. For a quick variation, you can fold in sautéed mushrooms, roasted tomatoes, or a handful of spinach to give the dish extra texture and color without overpowering the base flavors. Dairy-free or lighter versions can be achieved by substituting coconut cream or cashew cream and using a dairy-free cheese substitute if you wish, though the texture and richness will differ. This recipe is forgiving, flexible, and designed to evoke warm memories without demanding the exact ingredients. The key is maintaining balance: sweetness from the tomatoes, savoriness from the cheese, and freshness from the basil. Embrace your creativity while honoring the comforting, familiar taste that makes Grandma’s Creamy Tomato-Basil Pasta a beloved weeknight staple, perfect for sharing with loved ones as a new family memory.