Discover the magic of one-pot creamy tomato pasta, a weeknight dinner savior that promises rich flavor with minimal fuss. This recipe is your answer to busy evenings, delivering a comforting, restaurant-quality meal right from your stovetop, proving that deliciousness doesn’t have to be complicated.
Key Ingredients for One-Pot Creamy Tomato Pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 (28 ounce) can crushed tomatoes
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 8 ounces pasta (such as penne, rotini, or farfalle)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped, for garnish (optional)
How to Make One-Pot Creamy Tomato Pasta
This one-pot creamy tomato pasta is a culinary dream, taking less than 30 minutes from start to finish. Its beauty lies in its simplicity – everything cooks together, infusing the pasta with luscious tomato and cream flavors. Get ready for a truly satisfying, deeply flavorful meal with astonishingly little cleanup.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir everything together, scraping up any bits from the bottom of the pot.
- Bring to a Simmer: Increase the heat slightly and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 5 minutes to allow the flavors to meld.
- Cook the Pasta: Uncover the pot and stir in the uncooked pasta. Ensure all the pasta is submerged in the liquid. If the liquid level seems too low, you can add a splash more broth or water. Bring the mixture back to a simmer, then reduce the heat to low again.
- Simmer and Stir: Cover the pot and let the pasta cook according to the package directions, usually about 10-12 minutes. It’s crucial to stir every few minutes to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
- Achieve Creaminess: Once the pasta is al dente (tender but still with a slight bite), stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and creamy, and the cheese has melted.
- Season and Serve: Season generously with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is salty, so taste before adding too much salt. Ladle the one-pot creamy tomato pasta into bowls. Garnish with fresh basil or parsley and extra Parmesan cheese, if desired.
Why You’ll Love This One-Pot Creamy Tomato Pasta
You’ll instantly fall in love with this one-pot creamy tomato pasta for its incredibly rich, velvety sauce and perfectly cooked noodles. Unlike some time-consuming pasta dishes, this recipe slashes your prep and cleanup time, making it a game-changer for busy weeknights.
The harmonious marriage of tangy tomatoes and luxurious cream, elevated by savory Parmesan and aromatic herbs, creates a flavor profile that rivals your favorite Italian restaurant, proving you don’t need to leave home for an extraordinary meal. Don’t wait—give your weeknight dinners a delicious upgrade and try this delightful pasta today!
Storing and Reheating Tips
Leftovers of this delicious one-pot creamy tomato pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the pasta has cooled completely before sealing the container.
To reheat, you can do so gently on the stovetop or in the microwave.
- Stovetop Reheating: Place the leftovers in a saucepan over low heat. Add a splash of water, milk, or broth (about 1-2 tablespoons per serving) to loosen the sauce and prevent it from becoming too dry or clumpy. Stir frequently until heated through.
- Microwave Reheating: Transfer the desired portion to a microwave-safe dish. Add a splash of liquid (water, milk, or broth) and cover loosely. Heat on medium power, stirring halfway through, until steaming hot.
If you wish to freeze portions for future meals, allow the pasta to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave methods.
Final Thoughts
This one-pot creamy tomato pasta is a testament to the fact that simple ingredients can create extraordinary meals. Give it a whirl this week; you’ll be amazed at how easy, quick, and utterly delicious it is.
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One-Pot Creamy Tomato Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2-3 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- Pour in the crushed tomatoes and vegetable broth. Stir everything together, scraping up any bits from the bottom of the pot.1 (28 ounce) can crushed tomatoes, 3 cups vegetable broth (or chicken broth)
- Increase the heat slightly and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 5 minutes to allow the flavors to meld.
- Uncover the pot and stir in the uncooked pasta. Ensure all the pasta is submerged in the liquid. If the liquid level seems too low, you can add a splash more broth or water. Bring the mixture back to a simmer, then reduce the heat to low again.8 ounces pasta (such as penne, rotini, or farfalle)
- Cover the pot and let the pasta cook according to the package directions, usually about 10-12 minutes. It’s crucial to stir every few minutes to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
- Once the pasta is al dente (tender but still with a slight bite), stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and creamy, and the cheese has melted.1/2 cup heavy cream (or half-and-half for a lighter option), 1/2 cup grated Parmesan cheese, plus more for serving
- Season generously with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is salty, so taste before adding too much salt. Ladle the one-pot creamy tomato pasta into bowls. Garnish with fresh basil or parsley and extra Parmesan cheese, if desired.Salt and freshly ground black pepper to taste, Fresh basil or parsley, chopped, for garnish (optional)