This Creamy Tomato Pasta is a fresh take on one of my favorite pasta dishes. Instead of canned tomatoes, I use freshly cooked cherry tomatoes for the sauce.
It is made with juicy blistered fresh cherry tomatoes, cream, and freshly grated parmesan cheese wrapped up in perfectly cooked pasta. So good!
This easy 25-minute creamy tomato pasta is a great option for those busy weeknights. It’s a simple dinner that my entire family loves!
I love making summer pasta dishes just like my Creamy Lemon Pasta and Summer Lasagna. They are so quick to make and are PACKED with immense flavor!
Of course you can make it year-round, but I especially love it in the summer when I can get the sweetest tomatoes at the farmer’s market or my local grocery store. They are such a treat!
In this recipe, I use a creamy sauce made with blistered fresh cherry tomatoes instead of canned tomatoes or store-bought marinara. It’s a great way to add freshness and juicy flavors to any pasta dish.
With the use of minimal ingredients, this creamy tomato pasta is great for busy weeknights. It can be on your table from start to finish in 25 minutes or less!
Just like my Sweet Corn Risotto and Chicken Pomodoro, this creamy tomato pasta is a comfort food must-try!
Why I love making this creamy tomato pasta:
- Easy to make! This dish comes together in under 25 minutes with just a few ingredients. Great for weeknights.
- Fresh flavors: Using cherry tomatoes instead of canned marinara provides a touch of freshness to the creamy sauce.
- Versatile comfort food. This tomato pasta dish pairs so well with any protein, bread or a side salad. You can also your favorite veggies for extra goodness!
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Ingredient Notes
With just a handful of ingredients, you can make a super simple, yet delicious creamy tomato pasta for dinner! Below are a few ingredient notes from recipe testing. As always, the ingredient quantities can be found in the recipe card below.
- Tagliatelle pasta: I personally love using tagliatelle pasta for the wide noodles, but you can use any type you’d like.
- Cherry tomatoes: Choose high quality cherry tomatoes that are bright red without blemish. They will provide the juiciest and sweetest flavor and texture.
- Fresh garlic: Fragrant minced cloves add depth of flavor.
- Heavy cream: Creates that rich and creamy sauce.
- Parmesan cheese: Freshly grated is preferred. It will add a hint of savory flavors and also help thicken the sauce.
- Fresh basil: Freshly chopped for those fresh aromatic flavors, and then extra for topping.
- Salt and pepper, olive oil for cooking
- Granulated sugar, optional. To balance out the acidity of the tomatoes.
Step-by-Step Tutorial
This creamy tomato pasta is super simple to make. Let me show you how, along with some helpful tips!
Step 1 | Cook the pasta
In a pot with generously salted water, cook the pasta according to package instructions until al dente. Reserve a cup of the pasta water before draining just in case.
Step 2 | Make the tomato sauce
Heat a few drizzles of olive oil In a large skillet over medium-high heat. Then, add the cherry tomatoes and cook them down until they start to blister. Add in the garlic to cook then press down on the tomatoes to create rustic sauce.
Step 3 | Toss pasta with sauce
Stir in the heavy cream and freshly grated and bring to a light summer. If needed, add some granulated sugar (about a half teaspoon) to balance out the acidity of the tomatoes. Next, stir in the cooked pasta to the sauce and toss to combine until coated.
Then, add the grated parmesan cheese until thickened and creamy. Lastly, add the sliced fresh basil. If too thick, just stir in some of the reserved pasta water as needed.
Step 4 | Garnish and serve
Serve with more basil and extra grated parmesan cheese on top. That’s all there is to it! So easy and delicious.
Make Ahead and Reheating
This creamy tomato pasta tastes amazing when served immediately (the creamiest!), but you can make it in advance. It reheats up pretty well.
To store or make ahead, refrigerate in a sealed container for up to 3 days.
Reheat in a skillet with a splash of cream to loosen up the sauce and make it creamy once again. Stirring frequently until heated through for a few minutes.
Pairing and Serving Ideas
For a fuller meal, add your favorite protein! I love a simple pan-seared chicken. For something fancier, try my easy chicken parmesan.
If you like shrimp, be sure to use my favorite shrimp marinade! I also love it with my baked salmon florentine for a seafood pairing.
If you’re looking for an awesome side dish, give these a try!
- Our House Salad – a great well-rounded salad that pairs well with everything.
- Italian Chopped Salad – for a classic Italian meal!
- Rosemary Focaccia or Cheesy Garlic Bread – pasta and bread go so well together!
Need more easy weeknight pasta recipes?
Recipe FAQs
I like to use tagliatelle because the wider noodles cling so much better to the creamy tomato sauce, but you can use any kind. Some great alternatives are fettuccini, pappardelle, or spaghetti.
Preferably not. The sauce may be too thin. I’d recommend using heavy cream for this recipe.
Yes, feel free to use crushed tomatoes or store-bought marinara instead. This can be used if cherry tomatoes are not in season, or you don’t like tomato skin in your pasta.
To thin out the sauce, add a splash of the reserved pasta water. To create a thicker sauce, add a splash of cream. The sauce will continue to thicken.
Tips for Success
- Cook the pasta until al dente since it will continue to cook in the sauce, and remember to salt the water for best flavors.
- Reserve some pasta water. It will be needed to create the perfect consistency for the sauce.
- Cherry tomatoes: Pick tomatoes that look plump and free of blemish or damage for best flavors and texture.
- Use heavy cream for the sauce. Do not use milk or half-and-half as the sauce may turn out too thin.
- Use freshly grated parmesan cheese. Pre-packaged cheese often comes with extra starches that can make the sauce gritty.
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Creamy Tomato Pasta
Equipment
Ingredients
- ¾ pound tagliatelle pasta - or your favorite pasta
- Olive oil for pan
- 20 ounces fresh cherry tomatoes - about 4 to 5 heaping cups
- 4 cloves fresh garlic, minced
- ¾ to 1 cup heavy cream - or to taste
- ⅓ cup freshly grated parmesan cheese - plus more for garnish
- ¼ cup fresh basil, sliced - plus garnish
- Salt and pepper to taste
- Granulated sugar - optional
Instructions
- In a pot with generously salted water, cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water for later just in case.
- Meanwhile, make the sauce. Heat a few generous drizzles of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook them for about 5 minutes, stirring occasionally, until they start to blister.
- Then, add the minced garlic and cook for another 1 minute until fragrant. Press down the tomatoes (I use a potato masher) to release their juices and make a rustic-style sauce. Season with salt and pepper to taste.
- Stir in the heavy cream. If needed, add some granulated sugar (about a half teaspoon) to balance out the acidity of the tomatoes. Then, add the cooked pasta into the sauce.
- Add freshly grated parmesan cheese and sliced basil. If needed, season with more salt and pepper, along with a few splashes of the reserved pasta water until the sauce is to your desired consistency.
- To serve, garnish with more parmesan cheese and fresh basil on top. Enjoy!
Notes
- Prefer to use canned tomatoes? Use your favorite marinara sauce or canned crushed tomatoes instead.
- To press down the tomatoes, you can use a potato masher.
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet, adding a splash of heavy cream to loosen the sauce. This will make the pasta creamy again.
- Tagliatelle pasta: Use any pasta of choice such as fettuccini, spaghetti, pappardelle. Short pastas, like penne or rigatoni work too. For a lighter dish, use zucchini noodles or whole grain pasta.
- Cherry tomatoes: Canned crushed tomatoes or marinara.
- Add a protein such as chicken, shrimp or salmon.
- Veggie add-ins: Spinach, zucchini, mushrooms.
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