How to Make the Best Creamy Tomato Basil Pasta (Beginner-Friendly!)

There’s something magical about the combination of tomatoes, basil, and pasta simmering together in one pot. It’s the kind of aroma that warms a kitchen long before dinner hits the table. This dish has become a quiet tradition in my home — the recipe I turn to on nights when everyone needs comfort without complication.

The tomatoes break down into a velvety sauce, the basil adds a bright whisper of freshness, and the cream turns everything luxurious without being heavy. It’s a meal that feels like a warm hug, a gentle pause after a long day, one that brings people together with very little effort. And maybe that’s why it’s become a favorite: it’s simple, honest, and soothing.

More than anything, this pasta reminds me that comfort doesn’t have to be complicated. Every time I stir the pot, watching the sauce thicken and the cheese melt, I’m reminded of the beauty of slowing down — even just long enough to savor a bowl of something warm and homemade.

How to Make Creamy Tomato Basil Pasta:

Step-1

Heat the olive oil in a large pot over medium-high. Add shallots, garlic, and cherry tomatoes. Sauté 5–6 minutes until the tomatoes burst. A Cuisinart Silicone Spatula makes stirring easy, but any spatula works.

Step-2

Add the canned petite diced tomatoes and let them cook 1–2 minutes. Break them down with your spatula or use an immersion blender to puree part of the sauce.

Step-3

Add the dry pasta and stir to coat it in the tomato mixture. Pour in the water and bring to a boil. Cover and cook 8–12 minutes until al dente. A KitchenAid Classic Whisk helps quickly mix in the seasonings, though a regular spoon works fine.

Step-4

Stir in the heavy cream and baby spinach. Let the spinach wilt for about 1 minute.

Step-5

Add mozzarella, parmesan, and fresh basil. Stir until melted and creamy. A OXO Good Grips 3 Quart Mixing Bowl is helpful for prepping ingredients, but any bowl is perfectly fine.