Description
The Best 30 Minute Creamy Tomato Pasta
Indulge in the comforting flavors of this creamy tomato pasta, a perfect weeknight dish that balances richness and simplicity. Inspired by traditional Italian flavors, this pasta is ready in just 30 minutes, making it ideal for busy days. The creamy tomato sauce, enhanced with fresh basil and parmesan, clings perfectly to the fettuccine, offering a delightful burst of flavor in every bite. With only a few ingredients, this recipe is proof that sometimes the simplest dishes can be the most satisfying.
1 lb fettuccine, cooked
2 tbsp olive oil
1 small white onion, diced
2 cloves garlic, minced
2 cups passata
½ cup heavy cream
½ cup pasta water
Fresh basil, for garnish
Freshly grated parmesan, for serving
Directions:
1. Cook pasta as per instructions, reserving ½ cup pasta water.
2. Heat olive oil, sauté onion and garlic until soft.
3. Add passata, cook for 5-10 mins.
4. Stir in cream and pasta water, bring to boil.
5. Toss pasta in sauce, heat for 1-2 mins.
6. Garnish with basil and parmesan.
Prep Time: 10 mins
Kcal: 659
Step-by-Step Guide
1. Begin by cooking 1 lb of fettuccine in a large pot of salted boiling water according to package directions until al dente. Before draining, carefully reserve ½ cup of the starchy pasta water.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add one small diced white onion and sauté for 4-5 minutes until translucent and soft.
3. Add 2 minced garlic cloves to the pan and cook for another minute until fragrant, being careful not to let it burn.
4. Pour in 2 cups of passata (strained tomatoes). Stir well, reduce the heat to a simmer, and let the sauce cook for 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
5. Lower the heat and stir in ½ cup of heavy cream and the reserved ½ cup of pasta water. Increase the heat to bring the sauce to a gentle boil, then immediately reduce to a simmer.
6. Add the drained, cooked fettuccine directly to the skillet with the sauce. Using tongs, toss the pasta thoroughly for 1-2 minutes until it is evenly coated and heated through. The sauce should cling to the pasta.
7. Remove from heat. Serve immediately, garnishing with fresh basil and freshly grated parmesan cheese.
Serving Suggestions
This creamy tomato pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a heartier dinner, serve alongside garlic bread or grilled chicken. A glass of medium-bodied red wine, like a Chianti, complements the tomato and cream flavors perfectly.
How-to Summary
Cook and drain pasta, saving some water. Sauté onion and garlic in olive oil. Add passata and simmer. Stir in cream and pasta water, then bring to a boil. Toss the cooked pasta in the sauce until coated. Finish with fresh basil and parmesan cheese before serving.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While fettuccine works wonderfully, penne, rigatoni, or spaghetti are excellent alternatives. The key is using a shape that holds the creamy sauce well.
What can I use instead of passata? You can substitute canned crushed tomatoes or even tomato puree. If using crushed tomatoes, you may want to simmer the sauce a few minutes longer to achieve a smoother consistency.
How can I make this dish vegetarian? This recipe is naturally vegetarian. Ensure you use a vegetarian parmesan cheese alternative if required, as traditional parmesan often contains animal rennet.
Can I make the sauce ahead of time? Yes, you can prepare the sauce (through step 4) 1-2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before adding the cream, pasta water, and cooked pasta.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a small splash of water or milk to loosen the sauce, as it will thicken when chilled.
Common Mistakes to Avoid
Avoid skipping the step of reserving pasta water; the starchy liquid is crucial for creating a silky, emulsified sauce that properly coats the pasta. Do not boil the sauce vigorously after adding the cream, as this can cause it to separate or become grainy—a gentle simmer is key. Finally, do not overcook the garlic in the initial step, as burnt garlic will impart a bitter flavor to the entire dish.
Conclusion
This 30-minute creamy tomato pasta proves that a deeply satisfying, restaurant-quality meal is well within reach on even the busiest weeknight. By mastering a few simple techniques—like building a flavor base with onion and garlic and using starchy pasta water to perfect the sauce—you can create a comforting classic that feels both indulgent and effortless. It’s a timeless recipe that invites customization but is perfect in its simple, creamy, and tomato-rich form.