Creamy tomato pasta is one of the most iconic dishes of Italian cuisine: simple, comforting, and packed with Mediterranean flavor. Made with peeled tomatoes, garlic, extra virgin olive oil, and fresh basil, this recipe proves that you don’t need cream to achieve a silky, rich sauce.
This is a chef-style Italian tomato pasta, but so easy that anyone can make it at home in less than 30 minutes. Perfect for busy weeknights, yet elegant enough to serve to guests.
What Makes Tomato Pasta Creamy (Without Cream)?
In Italian cooking, creaminess often comes from properly cooked tomatoes, starchy pasta water, and emulsification with olive oil. Slow simmering allows the tomatoes to break down naturally, while tossing the pasta directly in the sauce creates a smooth, velvety texture.
A small pinch of baking soda can also help reduce acidity, enhancing the natural sweetness of the tomatoes without altering the flavor.
Why Everyone Will Love This Recipe
- Authentic Italian flavors with just a few ingredients
- Creamy without cream, thanks to the tomato sauce technique
- Ready in 20 minutes, perfect for quick meals
- Light, fresh, and comforting
- Beginner-friendly, no special skills required
Chef’s Tips for Perfect Tomato Pasta
- Always cook pasta al dente for the authentic Italian texture.
- Use high-quality peeled tomatoes for the best flavor.
- Never overcook garlic, or it will become bitter.
- Toss pasta in the sauce, not the other way around — this makes it creamy.
Frequently Asked Questions
Can I make this pasta with short pasta shapes?
Yes, this sauce works beautifully with penne, rigatoni, or fusilli.
Is baking soda necessary?
No, it’s optional. It simply helps reduce acidity if your tomatoes are very sharp.
Can I add cheese?
Traditionally, tomato pasta is served without cheese, but grated Parmesan can be added if you like.
How long does the sauce keep?
The tomato sauce can be stored in the fridge for up to 2 days.
How to Store
Store leftover pasta in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan with a splash of water.
How to Freeze
Freezing the sauce alone is recommended. It can be frozen for up to 2 months. Freshly cooked pasta should not be frozen.
Ingredients
How to Make Creamy Tomato Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.
Meanwhile, heat a generous drizzle of extra virgin olive oil in a pan.
Add the whole garlic cloves and sauté gently until golden, then remove them if you prefer a milder garlic flavor. Add the peeled tomatoes to the pan, crushing them lightly with a fork. Cook over medium heat for about 20 minutes, stirring occasionally.
Meanwhile, heat a generous drizzle of extra virgin olive oil in a pan.
Season with salt and add a pinch of baking soda if needed to balance acidity.
Tear the fresh basil leaves by hand and stir them into the sauce during the last few minutes of cooking.
Add the whole garlic cloves and sauté gently until golden, then remove them if you prefer a milder garlic flavor. Add the peeled tomatoes to the pan, crushing them lightly with a fork. Cook over medium heat for about 20 minutes, stirring occasionally.
Drain the spaghetti and transfer it directly to the pan with the sauce.
Season with salt and add a pinch of baking soda if needed to balance acidity.
Toss well over low heat, adding a splash of pasta cooking water if needed to make the sauce creamy and glossy.
Tear the fresh basil leaves by hand and stir them into the sauce during the last few minutes of cooking.
Serve immediately with a drizzle of raw extra virgin olive oil and a few fresh basil leaves on top.
Drain the spaghetti and transfer it directly to the pan with the sauce.
Enjoy!
;Resize,width=767;)
