30-Minute Creamy Fresh Tomato Pasta

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Some people enjoy talking about the magic of how quickly a pasta dish like this fresh tomato pasta, comes together, but I personally believe it’s not just magic; it’s a combination of expertise and the desire to create something great and tasty. My mom has always been the queen of tomato sauce, and I love following her recipe while sneaking in my own little twists. The real secret is finding the right balance between fresh, juicy tomatoes and smooth cream, which makes for a beautifully rich sauce that hugs every strand of pasta just perfectly. 😉

Recipe At a Glance

• Kitchen Time: 15 minutes to prep, 15 minutes to cook
• Total Time: 30 minutes
• Feeds: 4 hungry people
• Difficulty: Beginner-friendly
• Adaptability: Easily made vegetarian or gluten-free

What You’ll Need

For the Pasta Base:

• 12 ounces pasta (penne, spaghetti, or farfalle work beautifully)
• 2 tablespoons salt (for pasta water)

For the Fresh Creamy Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• 1½ pounds fresh ripe tomatoes (about 6-7 medium tomatoes), blanched, peeled and diced
• ½ cup heavy cream
• 3 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup fresh basil leaves, torn or thinly sliced
• 1 teaspoon sugar (optional, to balance acidity if needed)
• Salt and freshly ground black pepper, to taste

prep & Cook

1. Prepare the Tomatoes: Bring a small pot of water to boil. Cut a small “X” on the bottom of each tomato. Blanch tomatoes in boiling water for 30-45 seconds, then transfer to an ice bath. Once cool, peel the skin (it should slip off easily), remove cores, and dice tomatoes. Set aside.
2. Prepare Your Pasta: Bring a large pot of water to a rolling boil. Add salt, then add your pasta. Cook until al dente according to package instructions. Before draining, reserve ½ cup of pasta water.
3. Start the Sauce: While pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
4. Cook the Fresh Tomatoes: Add diced tomatoes to the skillet. Increase heat to medium-high and cook for about 5-7 minutes, stirring occasionally, until tomatoes break down and release their juices. For a smoother sauce, you can use an immersion blender for a few seconds or mash with a potato masher.
5. Create the Creamy Magic: Reduce heat to low and stir in the heavy cream. Allow to simmer (not boil) for 2 minutes, then add the butter, stirring until completely melted and incorporated.
6. Bring Everything Together: Add the drained pasta directly to the sauce in the skillet. Toss gently to coat every piece with the creamy tomato sauce. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
7. Finish with Flavor Boosters: Remove from heat and fold in the Parmesan cheese and most of the basil (reserve some for garnish). Taste and adjust seasoning – add sugar if the tomatoes are too acidic, plus salt and freshly ground black pepper as needed.
8. Serve Immediately: Transfer to bowls, garnish with remaining basil and additional Parmesan cheese if desired.

Secrets from Our Kitchen to Yours

• Choose the Right Tomatoes: Roma/plum tomatoes work best as they have more flesh and less seeds/juice, but any ripe, flavorful tomatoes will work. In winter months, look for vine-ripened tomatoes for the best flavor.
• Blanching Tip: The “X” cut on the bottom of tomatoes before blanching helps the skin split easily, making peeling much simpler.
• Pasta Perfection: Cook your pasta 1 minute less than the package directions for perfect al dente texture that will continue cooking slightly when combined with the hot sauce.
• Sauce Consistency: The sauce will thicken as it cools, so it’s better to err on the slightly thinner side. Your reserved pasta water is the perfect tool for adjusting consistency.
• Storage Notes: This pasta is best enjoyed immediately after preparation, but leftovers will keep for up to 3 days in an airtight container in the refrigerator. When reheating, add a splash of cream or water to revive the sauce as it tends to thicken upon standing.

If you enjoy a great pasta just like me, be sure to try this other delicious recipe: “Pasta Primavera.” It’s delicious and includes one of my Mamy’s favorite ingredients: sun-dried tomatoes.

Serving Suggestions

This creamy fresh tomato pasta is substantial enough to stand alone, but pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a more complete dinner, serve alongside garlic bread or a glass of medium-bodied red wine like Chianti or Sangiovese.

Put Your Spin On It

• Protein Additions: Add cooked chicken, Italian sausage, or sautéed shrimp during the final tossing stage
• Vegetable Boost: Fold in baby spinach, sautéed mushrooms, or roasted bell peppers
• Vegan Option: Substitute coconut cream for heavy cream, use plant-based butter, and nutritional yeast instead of Parmesan
• Gluten-Free Version: Simply swap in your favorite gluten-free pasta
• Herb Variations: Try fresh oregano, thyme, or chives in addition to or instead of basil

Nutrition Notes

Each serving provides approximately:

• 485 calories
• 14g protein
• 52g carbohydrates
• 25g fat
• 3g fiber

Tasty Thoughts

When I want something a little special without the fuss, I turn to this recipe.

I prefer to use fresh tomatoes for two reasons:

1. Each batch of sauce will be slightly different, reflecting the unique character of the tomatoes you use.
2. It’s lighter, fresher, and lower in calories. Trust me, I know.

This recipe is super versatile—you can use any pasta you have on hand! Just top it off with some delicious Parmesan cheese and a sprinkle of basil for a delightful finish. Enjoy!

Common Questions

Can I use canned tomatoes if fresh aren’t available? Yes, but fresh… so much better, try next time! But, if you don’t have at the moment you can substitute a 28-ounce can of whole peeled tomatoes, crushed by hand. The cooking process will be about 5 minutes faster without the blanching step.

What’s the best pasta shape for this sauce? Choose your favorite!

Can I add vegetables? Sure you can. Sauté diced bell peppers or zucchini with the onions, or stir in a handful of baby spinach or arugula just before serving to wilt from the residual heat.

Is there a make-ahead option? You can prepare the sauce up to 2 days ahead and refrigerate. Cook fresh pasta when ready to serve and heat the sauce separately before combining.

Can I freeze this sauce? Cream-based sauces typically don’t freeze well as they can separate when thawed. If you want to freeze it, consider making the tomato base without cream, then adding the cream, butter and cheese after thawing and reheating.

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