This creamy tomato pasta is a delicious dinner ready in just 30 minutes. With only six ingredients, it's perfect for busy weeknights. Fresh basil and parmesan add the finishing touches to this easy pasta recipe.
You'll also love my burst cherry tomato pasta, ricotta stuffed shells, and this baked ziti with sausage.
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⭐️ Why this recipe works
- Simple ingredients: Uses easy-to-find ingredients that most people have on hand.
- Quick cooking time: Perfect for busy weeknights when you need a fast, tasty meal.
- Versatile: Can be customized with various proteins and vegetables to suit different tastes.
- Perfect consistency: Using pasta water helps achieve the ideal sauce consistency.
🧾 Ingredients notes
- Fettuccine: The wide, flat surface holds the creamy tomato sauce well.
- Olive oil: Adds a rich, fruity flavor and helps sauté the onions and garlic.
- White onion: Adds sweetness and depth to the sauce.
- Garlic: Enhances the savory flavor of the sauce.
- Passata: Gives a smooth, rich tomato flavor and thickens the sauce. *Use crushed tomatoes for more texture.
- Heavy cream: Adds richness and creaminess to the sauce.
- Pasta water: Helps to adjust the sauce consistency and adds a bit of starchiness to help the sauce cling to the pasta.
- Fresh basil: Adds a bright, aromatic finish to the dish.
- Parmesan cheese: Provides a salty, umami kick to the finished dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
30 Minute Creamy Tomato Pasta recipe step-by-step
- Cook the pasta: Cook the fettuccine according to the package instructions. Once cooked, drain the pasta, reserving ½ cup of the pasta water.
- Prepare the sauce: Heat the olive oil in a deep skillet or saucepan over medium heat. Add the diced onion and minced garlic. Sauté until soft and translucent, about 5 minutes.
- Cook the tomatoes: Add the passata to the skillet and cook for 5-10 minutes.
- Add cream: Stir in the heavy cream and ¼ cup of the reserved pasta water. Bring the sauce to a gentle boil. If the sauce is too thick, add more pasta water until you reach the desired consistency.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat with the sauce. Allow the pasta to heat through for 1-2 minutes.
- Serve: Garnish with fresh basil and sprinkle with freshly grated parmesan cheese before serving.
📖 Substitutions and variations
- Pasta alternatives: Use penne, spaghetti, or your favorite pasta instead of fettuccine.
- Dairy-free option: Substitute heavy cream with a non-dairy alternative.
- Add protein: Incorporate grilled chicken, shrimp, or tofu for added protein.
- Vegetable additions: Add spinach, mushrooms, bell peppers, or your preferred vegetables for extra nutrition.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Roasted tomatoes: Add roasted or sundried tomatoes to the sauce for a deeper flavor.
- Add wine: For an indulgent touch, add a splash of white wine to the sauce before incorporating the cream.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled creamy tomato pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta in a skillet with a splash of water or cream and warm over medium heat until heated through.
❓Recipe FAQ's
To add more flavor to the sauce, you can include a splash of balsamic vinegar, a pinch of sugar, or some red pepper flakes for heat. Fresh herbs like oregano, thyme, or rosemary can also enhance the flavor.
If the sauce is too runny, let it simmer for a few more minutes to reduce and thicken.
Reheat the pasta in a skillet over medium heat with a splash of water or cream to restore its creamy texture. Stir frequently until heated through.
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The Best 30 Minute Creamy Tomato Pasta
Ingredients
- 1 pound fettuccine, cooked according to package instructions
- 2 tablespoons olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 cups passata
- ½ cup heavy cream
- ½ cup pasta water *see notes
- Fresh basil, for garnish
- Freshly grated parmesan cheese, for serving
Instructions
Cook the pasta:
- Cook the fettuccine according to the package instructions. Once cooked, drain the pasta, reserving ½ cup of the pasta water.
Prepare the sauce:
- In a deep skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until soft and translucent, about 5 minutes.
Cook the tomatoes:
- Add the passata to the skillet and cook for 5-10 minutes.
Add cream:
- Stir in the heavy cream and ¼ cup of the reserved pasta water. Bring the sauce to a gentle boil. If the sauce is too thick, add more pasta water until you reach the desired consistency.
Combine pasta and sauce:
- Add the cooked pasta to the skillet and toss to coat with the sauce. Allow the pasta to heat through for 1-2 minutes.
Serve:
- Garnish with fresh basil and sprinkle with freshly grated parmesan cheese before serving.
Notes
- Passata: For the best flavor, use high-quality passata. You can substitute with crushed tomatoes if needed.
- Pasta Water: Using pasta water thickens the sauce and adds flavor. The starch in the water helps the sauce adhere to the pasta.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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