Let me paint a picture for you: it’s a chilly evening, you’re craving something cozy, but the thought of washing a sink full of pots and pans sends you into retreat. That’s where this easy one-pot creamy tomato pasta comes to the rescue. It’s a dreamy, silky pasta dish with tender spaghetti, rich tomato sauce, and just the right touch of creaminess—all cooked in one pan. Yep, even the pasta gets cooked right in the sauce, soaking up all that flavor.

This recipe feels like a warm hug from your kitchen, especially when topped with fresh basil. It’s comforting, quick, and doesn’t demand a ton of ingredients or cleanup. And the best part? You don’t have to be a seasoned cook to make it perfect.

My love affair with one-pot pasta

The first time I tried a one-pot pasta recipe, I’ll admit, I was skeptical. “How could you possibly cook pasta and sauce together without ending up with a sticky mess?” I thought. But, I gave it a shot on a busy weekday evening when I was too tired to juggle multiple pans. The results? Pure magic.

I still remember the smell of garlic and onions sizzling away in olive oil, filling my kitchen with that irresistible aroma that makes you want to grab a fork right then and there. By the time the spaghetti had soaked up the tomato-infused broth, I was hooked. The creamy touch at the end just sealed the deal. Now, it’s one of those go-to recipes I rely on whenever I need something quick, satisfying, and utterly delicious.

The story behind tomato pasta

Tomato-based pasta dishes have been a cornerstone of Italian cuisine for centuries. While traditional recipes like spaghetti al pomodoro keep things simple with a fresh tomato sauce, creamy versions like this one have emerged as delightful modern adaptations. What makes this particular dish unique is the one-pot technique, which wasn’t originally common in Italian cooking. But as busy lifestyles demand quicker, easier methods, this trend has grown in popularity—and for good reason!

It’s the best of both worlds: the rustic flavors of tomatoes and basil paired with the luxurious creaminess we all secretly (or not-so-secretly) crave. This recipe has just the right balance of tradition and convenience.

What’s in the pot? Let’s talk ingredients

Here’s the lineup of key players that make this dish shine:

Spaghetti: This is the backbone of the dish. Any long pasta will work, but spaghetti is a classic. If you’re out of it, linguine or fettuccine will do just fine. For a gluten-free version, swap in your favorite GF pasta.
Tomatoes: Fresh tomatoes bring a bright, summery flavor to the dish, but canned tomatoes are equally convenient and flavorful, especially in the off-season. Look for good-quality canned varieties if you go that route!
Olive oil: A little olive oil is the base of most great pasta dishes. It adds richness and helps the onions and garlic cook to perfection.
Onions and garlic: The flavor foundation. These aromatics give the dish depth and balance. Choose fresh, firm onions and garlic for the best results.
Chicken or vegetable stock: Cooking the pasta in stock instead of water is a total game-changer. It infuses every bite with flavor. Veggie stock keeps it vegetarian-friendly, and if you’re using a cube, just make sure it’s dissolved before adding.
Double cream: The secret to that velvety texture. Heavy cream works just as well if you can’t find double cream. Want a lighter version? Stir in a bit of Greek yogurt or cashew cream instead.
Fresh basil: The ultimate finishing touch. Its herby brightness brings the whole dish to life. No basil? Try parsley or even a sprinkle of dried Italian herbs.

Kitchen gear you’ll need

You won’t need much for this recipe—part of its charm! Here’s what I recommend:

A large, high-sided skillet or pan: This is key for fitting the spaghetti and allowing the liquid to simmer evenly. A Dutch oven works great too.
A wooden spoon or tongs: Perfect for stirring the pasta and ensuring it doesn’t stick together.
A sharp knife and cutting board: For all that chopping, especially the onion, garlic, and fresh basil.

No fancy gadgets are required here, which means less cleanup for you.

Step-by-step: how to make creamy tomato pasta

Let’s dive into the process!

Heat the olive oil: Start by warming up the olive oil in your pan over medium heat. Give it a minute or two until it’s shimmering—this helps the onions and garlic cook evenly.
Sauté the aromatics: Add the chopped onion and garlic to the pan. Stir them gently and let them soften until they’re fragrant and translucent. This is where the magic begins, so don’t rush this step!
Cook the tomatoes: Toss in your fresh (or canned) chopped tomatoes. Let them cook down, stirring occasionally, until they release their juices and start to caramelize. You’ll notice the color deepening—this is flavor gold.
Add stock and spaghetti: Pour in the stock and gently nestle the spaghetti into the liquid, making sure it’s fully submerged. Don’t worry if it doesn’t fit perfectly at first—just give it a little nudge as it softens.
Simmer away: Let the pasta cook for about 15 minutes, stirring occasionally to prevent sticking. You’ll see the liquid thickening into a beautiful sauce as the spaghetti soaks it up.
Stir in the cream and basil: Once the pasta is al dente, reduce the heat and stir in the double cream. Tear in the fresh basil leaves and let everything sit for a couple of minutes to mingle.
Serve and enjoy: Dish it up while it’s hot, garnished with more basil if you like. Trust me, you’ll want to dive in right away.

Variations to try

This recipe is endlessly adaptable—here are a few twists I’ve tried:

Make it vegan: Use plant-based cream and veggie stock. Coconut milk also works well, adding a slight sweetness to the dish.
Add a protein boost: Toss in some cooked chicken or chickpeas for extra heartiness.
Seasonal veggies: Mix in spinach, zucchini, or roasted red peppers for more color and nutrients.
Spice it up: A pinch of chili flakes or a drizzle of hot sauce gives it a little kick.
Cheesy topping: Sprinkle some grated Parmesan or a dairy-free alternative over the top for extra indulgence.

Serving it up in style

For an elegant touch, plate the pasta in shallow bowls and top each serving with a sprig of basil. Add a drizzle of olive oil or a sprinkle of freshly cracked black pepper for a little extra flair.

Pair it with a simple side salad or garlic bread for a complete meal. You could even add some roasted veggies on the side for a pop of color.

Perfect beverage pairings

Need something to sip on? Here are my favorite drinks to enjoy with this pasta:

Sparkling water with lemon: Refreshing and light, this balances the richness of the dish.
Iced tea: Unsweetened or lightly sweetened tea is a great choice, especially a fruity variety like peach or raspberry.
Fresh lemonade: The zesty, citrusy notes cut through the creaminess beautifully.
Herbal tea: Chamomile or mint tea pairs surprisingly well, especially for a cozy dinner.
Italian soda: A bubbly, flavored soda (like orange or strawberry) makes for a fun, festive pairing.

Storing and reheating leftovers

If you have leftovers (lucky you!), let the pasta cool completely before storing it in an airtight container in the fridge. It’ll keep for up to three days.

When reheating, add a splash of cream or stock to loosen the sauce, as it tends to thicken in the fridge. Microwave it in short bursts, stirring in between, or gently reheat it on the stove over low heat.

Avoid freezing this dish—it doesn’t hold up well due to the cream.

Scaling the recipe for a crowd

Cooking for a group? Just double or triple the ingredients and use a larger pan or pot. Keep an eye on the liquid-to-pasta ratio, though—you may need a bit more stock to ensure everything cooks evenly.

For smaller portions, halve the recipe. Just be mindful not to reduce the liquid too much, as the pasta still needs enough to cook properly.

Wrapping it up

This creamy tomato pasta is comfort food at its finest—simple, flavorful, and incredibly satisfying. It’s the kind of dish you’ll come back to time and again, whether you’re cooking for yourself or feeding a crowd. So grab your pan and give it a try! I promise, it’s one of those recipes you’ll want to keep in your back pocket for life.

FAQs

Can I use other types of pasta?

Absolutely! Linguine, fettuccine, or even penne will work well. Just adjust the cooking time as needed.

Can I make this ahead of time?

This dish is best served fresh, but you can prep the ingredients in advance to save time.

What can I use instead of cream?

Greek yogurt, cashew cream, or even a little milk with a tablespoon of butter can work as substitutes.

How do I prevent the pasta from sticking?

Stir the pasta occasionally as it cooks, especially in the first few minutes.

Is this recipe gluten-free?

Not as written, but you can easily swap the spaghetti for gluten-free pasta. Just keep an eye on the cooking time!