Creamy Tomato Basil Spaghetti

A comforting pasta dish made with spaghetti tossed in a rich, creamy tomato sauce, sweet cherry tomatoes, fresh basil, garlic, and Parmesan. It’s simple, flavorful, and perfect for an easy weeknight dinner.

Ingredients

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp tomato paste
• ½ tsp Italian seasoning
• ½ tsp red pepper flakes, optional
• Salt, to taste
• ½ tsp black pepper
• ½ cup reserved pasta water
• ½ cup fresh basil leaves
• Extra Parmesan, for serving

Instructions

1. Cook the spaghetti in salted boiling water until al dente. Reserve about ½ cup of the pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 4–5 minutes until they begin to soften and release their juices.
3. Add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the tomato paste, Italian seasoning, black pepper, and red pepper flakes if using. Cook for 1–2 minutes.
5. Reduce the heat and pour in the heavy cream. Stir until the sauce becomes smooth and creamy.
6. Add the cooked spaghetti and toss well. Gradually add a little reserved pasta water until the sauce reaches a silky consistency.
7. Stir in the Parmesan cheese and fresh basil. Toss until the cheese melts and coats the pasta.
8. Taste and adjust the salt and pepper.
9. Serve immediately with extra Parmesan, fresh basil, and a few roasted cherry tomatoes on top.

Tips for the Best Pasta

• Cook the spaghetti just until al dente so it holds its texture in the sauce.
• Use pasta water to loosen the sauce instead of adding plain water; the starch helps the sauce cling to the noodles.
• Freshly grated Parmesan melts more smoothly than pre-grated cheese.
• Let the cherry tomatoes caramelize slightly for a deeper, sweeter flavor.
• Add the basil at the end to keep its fresh flavor and aroma.

Related Questions

Can I make this without heavy cream?
Yes. Use half-and-half, evaporated milk, or a spoonful of Greek yogurt for a lighter sauce.

Can I add protein?
Absolutely. Grilled chicken, shrimp, salmon, or crispy chickpeas pair especially well with the tomato-basil sauce.

Can I use regular tomatoes?
Yes. Dice ripe Roma or vine-ripened tomatoes into small pieces and cook them until soft.

Can I make it ahead?
It is best served fresh, but leftovers can be refrigerated and gently reheated with a splash of milk or pasta water.

What cheese works best?
Parmesan is ideal, but Pecorino Romano can also be used for a slightly sharper flavor.