One-Pot Creamy Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety tomato pasta made with pantry staples in 15 minutes—no extra sauce needed. This Italian-inspired pasta recipe, ready in about 15 minutes, pairs spaghetti, diced tomatoes, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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.

Prep: 5 min Cook: 10 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water (1 tbsp salt) to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat a large skillet over medium heat and add 2 minced garlic cloves. Sauté for 1 minute until fragrant, then add 1 (14 oz) can diced tomatoes and 1/2 tsp dried basil. Simmer for 3 minutes.
  3. Step 3: Stir in 1/2 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer gently for 2 minutes until sauce thickens slightly.
  4. Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta and becomes creamy.
  5. Step 5: Stir in 1/4 cup grated parmesan until melted, then serve immediately with extra parmesan on the side.

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