Subscription-Free Tomato Basil Pasta

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

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 drafted and published.

Creamy tomato pasta made with pantry staples—no streaming services required. Ready in 25 minutes with a rich, herb-infused sauce that’s perfect for busy nights. This Italian pasta recipe, ready in about 25 minutes, pairs spaghetti, canned diced tomatoes, and heavy cream for a weeknight-friendly dinner. Each serving lands at about 580 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 "Build a week of meals around this recipe" 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: 10 min Cook: 15 min Serves 4 Italian cuisine 580 cal/serving

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Ingredients

12 oz spaghetti
1 (14 oz) can canned diced tomatoes
1/2 cup heavy cream
1/4 cup chopped fresh basil
2 cloves garlic, minced
1/4 cup finely diced onion
2 tbsp olive oil
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes until translucent, then add minced garlic and red pepper flakes. Cook for 1 minute until fragrant but not browned.
Step 3: Stir in canned diced tomatoes and simmer for 5 minutes, breaking them up with a spoon. Add heavy cream and simmer for 2 more minutes until slightly thickened.
Step 4: Add drained spaghetti to skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce clings to pasta. Stir in 1/4 cup fresh basil and 1/2 cup grated Parmesan cheese until melted and creamy.