One Pan Meal: Creamy Tomato Basil Penne

A simple, comforting tomato basil pasta that comes together in one pan

There’s something effortlessly cozy about a bowl of creamy tomato basil pasta—especially when it’s made with fresh ingredients and pantry staples. This dish is the perfect blend of rich tomato flavor, sweet basil, and silky cream, all tossed with tender penne for a comforting, satisfying dinner that feels a little bit fancy.

It’s the kind of meal you can make in under 30 minutes on a busy weeknight, yet it’s special enough to serve to guests with a loaf of crusty bread and a glass of wine. Best of all, it’s easy to adapt with seasonal produce or plant-based swaps.

This post is all about tomato basil pasta.

Table of Contents

Why You’ll Love This Recipe

If you’re swimming in tomatoes, or soon to be, then you’ll love this quick and easy recipe to use them up. I’ve been posting a whole bunch of recipe for tomatoes. So if you’re new here, or haven’t checked out the main blog post housing all of the recipes, check it out here!

This tomato basil pasta is the kind of dish you’ll keep coming back to. It’s rich, flavorful, and beautifully balanced—comfort food without being heavy. And because it uses fresh basil and tomatoes, it’s a delicious way to enjoy your garden harvest or farmers market finds.

It’s also easy to batch cook for leftovers, and the flavors only get better the next day!

Here are the steps

Cook the penne pasta. Follow the instructions for cooking the pasta for the brand that you have. Cook until it’s al dente so the pasta isn’t mushy. Reserving the cup of pasta water is the key to making a creamy sauce. So be sure to not drain all of the water out when draining the pasta. Before you drain it, grab a measuring cup and save that water! Feel free to also make this recipe gluten free because the only thing you need to swap out is the type of pasta you use.

Sauté the onion and garlic. After the veggies have softened and are fragrant, now it’s time to mix in the tomato paste, tomatoes, salt, pepper, and red pepper flakes. Let the sauce simmer for about 10 minutes.

Now it’s time to add in the heavy cream and stir. Reduce the heat and let the it simmer for 2 to 3 minuted. You don’t want the heavy cream to get too hot otherwise it’ll start to form a skin.

Turn off the heat and add in the cooked pasta. Incorporate the pasta into the sauce and then add in the pasta water.

Ingredients (Serves 4)

12 oz penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, finely diced
3 cups fresh tomatoes, chopped (or 1 can diced tomatoes)
1/4 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/2 cup freshly grated Parmigiano reggiano cheese
1 cup fresh basil leaves, chopped
Reserved pasta water, as needed

Instructions

Cook the penne in a large pot of salted water according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté the onion for 3–4 minutes until softened, then add garlic and cook for another 30 seconds until fragrant.
Stir in the tomatoes and tomato paste, then season with salt, pepper, and red pepper flakes. Simmer for 10 minutes until the sauce thickens and the tomatoes break down.
Reduce heat to low and stir in the heavy cream. Simmer for another 2–3 minutes until warmed through.
Add the cooked penne, tossing gently to coat. Use a splash of pasta water to loosen the sauce if needed.
Stir in chopped basil and Parmigiano reggiano (if using). Taste and adjust seasoning.
Serve warm, topped with extra basil or cheese, if desired.

Tips & Variations

Add veggies: Toss in sautéed spinach, roasted zucchini, or sun-dried tomatoes.
Make it vegan: Use coconut milk or cashew cream and skip the cheese.
Add protein: Grilled chicken, Italian sausage, or chickpeas make great additions.