Easy One Pot Creamy Tomato Pasta

Name: Easy One Pot Creamy Tomato Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 g ½ lb uncooked spaghetti; 500 g 1 lb fresh tomatoes, chopped (or use 1 x 400 g tin of chopped tomatoes); 1/2 cup cooking oil; 3 cloves garlic (minced); 1 onion (finely chopped); 500 ml or 2 cups chicken or vegetable stock (pre-packaged or otherwise); 150 ml ¾ cups double cream; ½ bunch fresh parsley

This One Pot Creamy Tomato Pasta is my go-to comfort food on a rainy day. I love how simple and quick it is to prepare – everything cooks together in one pot, making cleanup a breeze! Plus, cooking the pasta directly in the sauce creates an incredibly flavorful and creamy result without the need for a lot of extra fat.

Kids at my home devour this dish, and I can whip it up in no time, which is a lifesaver on busy weeknights. The simplicity of one-pot cooking truly shines here – just toss everything into the pot and let it simmer.

In a matter of minutes, you have a delicious and satisfying meal with perfectly cooked pasta and a rich, flavorful sauce.

This creamy tomato pasta is the perfect answer when you’re craving a comforting and easy dinner. Made with fresh tomatoes, garlic, and a touch of cream, it’s a simple yet incredibly satisfying dish that you can have on the table in under 30 minutes. I first learned to make this dish from my best friend’s mom, and it quickly became a staple in my kitchen.

I remember the first time I tasted this dish at my best friend’s house. Her mom’s warm smile and the inviting aroma of the simmering pasta filled the kitchen. It was a simple meal, but it felt so special. Now, whenever I make this pasta, I think of that cozy afternoon and the joy of sharing a delicious meal with loved ones.

This recipe is perfect for busy weeknights because it requires minimal effort and uses readily available ingredients. Plus, it’s incredibly versatile! Feel free to add your favorite protein, such as grilled chicken or shrimp, or experiment with different vegetables like spinach or mushrooms.

I hope you enjoy this Easy One Pot Creamy Tomato Pasta as much as I do. It’s a true crowd-pleaser and a recipe that I cherish for its simplicity and deliciousness.

Ingredients

Uncooked Spaghetti

This is the base of your pasta dish! You can probably eyeball this amount, and it won’t make a huge difference unless you’re cooking for a huge crowd. We’ve all been there – trying to measure spaghetti perfectly and it ending up in a tangled mess! A good tip is to break the spaghetti in half before cooking it, especially if you’re using a smaller pot.

Fresh Tomatoes

This recipe calls for fresh tomatoes, but don’t worry, canned chopped tomatoes will work in a pinch. Fresh tomatoes will add a brighter, more summery flavor, while canned tomatoes tend to have a bit more tang. Did you know that contrary to popular belief, tomatoes are actually a fruit (they contain seeds!)

Cooking Oil

Use any oil, olive or otherwise, for the cooking process.

Garlic

This is a key ingredient in many Italian dishes, and it adds a delicious savory flavor to this pasta sauce. I love to grow my own garlic, it’s so easy to grow from cloves and adds a pop of freshness to so many dishes!

Onions

These are another versatile ingredient that can be used in a variety of dishes. They add sweetness and depth of flavor to the sauce. A little known fact about onions is that they can help to reduce inflammation.

Chicken or Vegetable Stock Packet

The stock adds flavor and body to the sauce. You can use store-bought stock packet, or you can make your own at home using leftover chicken or vegetable scraps.

Double Cream

It’s a type of heavy cream that has a higher fat content (around 48%). It’s what gives this pasta sauce its luxuriously creamy texture. If you don’t have double cream on hand, you can use heavy cream instead.

Fresh Parsley

This herb adds a bright, fresh flavor to the finished dish. If you don’t have fresh parsley, you can substitute it with a teaspoon of dried herbs.

Step-By-Step Instructions For The Recipe

First, heat up some cooking oil in a pan. Don’t skimp on the oil here, as it stops things from sticking. Once the oil is nice and hot, add the chopped onion and garlic and sauté them until they’re softened up. This might take a few minutes, but be patient – it’s important to let the flavors develop here.

Add tomatoes to the pan and let them cook until they start to caramelize. This will add a deeper, richer flavor to the sauce. Trust me, you don’t want to skip this step! Once the tomatoes are nice and softened, pour in the chicken or vegetable stock. You can boil up some chicken or vegetables for the stock. Or you can get a stock sachet from the store and pour it in warm water as directed on the packet to create pre-packaged stock at home.

Make sure the spaghetti is completely submerged in the liquid. This will help it cook evenly and absorb all that delicious flavor. Bring the mixture to a simmer, then add the spaghetti. Now, set your timer for 15 minutes, or until the pasta is al dente – that means it’s cooked through but still has a bit of a bite to it. While the pasta is cooking, resist the urge to peak under the lid too much – too much peeking can disrupt the cooking process and lead to unevenly cooked pasta.

Once the pasta is cooked, it’s time to stir in the double cream and fresh parsley. The double cream is what makes this sauce so luxuriously creamy, and the fresh basil adds a lovely pop of freshness.

Let everything simmer together for a couple of minutes just to allow the flavors to meld, then it’s ready to serve! Plate up your creamy tomato pasta and garnish with some extra fresh basil for a restaurant-worthy presentation. Enjoy!

Sides That Go Perfectly With It

This skillet pasta pairs perfectly with a crisp side salad. Try it with a simple arugula salad, a vibrant brussels sprouts salad with toasted nuts, or a refreshing pear and shaved brussels sprouts combination.
For a complete and satisfying meal, serve this skillet pasta alongside a fresh and flavorful side salad. I love to pair it with a vibrant raw and roasted brussels sprouts salad, a tangy shaved brussels sprouts and pear salad, or a hearty arugula goat cheese salad.

Tips & Tricks

Tip # 1 – Pasta Prep

If you’re short on time, cook a large batch of spaghetti ahead of time and store it in the refrigerator. When you’re ready to make the pasta, simply reheat it in the sauce. This can save you a significant amount of time on busy weeknights.

Tip # 2 – Basil Preservation

If you have a basil plant, clip a few sprigs and freeze them in ice cube trays with a little olive oil. This preserves their vibrant flavor perfectly. You can then add a basil cube directly to your sauce while it’s simmering.

Tip # 3 – Stock-Up Your Stock

Making your own vegetable stock is a rewarding experience, but let’s be honest, sometimes you just need a quick and easy solution. I always keep a good supply of high-quality store-bought vegetable stock in my pantry. Look for low-sodium options and avoid those with excessive amounts of added flavorings.

FAQs

I love the idea of roasting tomatoes ahead of time, but I’m worried about them going bad in the freezer. Any tips?

You’re right, roasted tomatoes can sometimes lose their vibrant color and flavor in the freezer. To prevent this, I like to blanch them briefly before roasting. This helps to set the color and lock in the nutrients. Simply drop the tomatoes in boiling water for a minute or two, then plunge them into ice water to stop the cooking process.

I’m not a fan of mincing garlic. Is there an easier way to prep it ahead of time?

Absolutely! You can use a garlic press to quickly and easily mince garlic. You can then freeze the minced garlic in small portions using an ice cube tray. Alternatively, you can purchase pre-minced garlic in jars from the grocery store.

How long does homemade vegetable stock last in the freezer?

Homemade vegetable stock can last in the freezer for up to 3 months. I like to freeze it in ice cube trays or in smaller containers to make it easier to use.