Best-Ever Creamy Tomato Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A velvety tomato sauce infused with garlic and herbs that clings perfectly to al dente spaghetti, making it the ultimate weeknight dinner. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic
• 1/4 tsp red pepper flakes
• 28 oz canned crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil
• 1/2 cup Parmesan cheese
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 12 oz spaghetti and 1 tsp salt, cook 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Stir in 28 oz crushed tomatoes and simmer for 5 minutes until slightly thickened. Add 1/2 cup heavy cream and 1/4 cup chopped fresh basil, stirring until the sauce is smooth and coats the back of a spoon.
4. Step 4: Return drained spaghetti to the pot, add 1/2 cup reserved pasta water, and toss with the tomato sauce until evenly coated. Stir in 1/2 cup grated Parmesan cheese and season with 1/4 tsp black pepper until the cheese melts into a creamy sauce.