Easy Creamy Basil Tomato Pasta | Quick, Budget-Friendly Weeknight Dinner
This creamy tomato basil pasta is the ultimate midweek dinner—quick, affordable, and packed with flavour. Made with blistered cherry tomatoes, homemade basil pesto, and a velvety cream sauce, it’s the kind of meal you can throw together in 30 minutes but feels like a treat. Perfect for families, couples, or solo weeknight cooking, this recipe is comforting, fresh, and endlessly repeatable. Serve with parmesan and fresh herbs for a simple dish that delivers big.
Ingredients
Tomato Pasta
- 350g (12.3oz) - Pasta Shells
- 2 tbsp (40ml) - Olive Oil
- 3 - Garlic Cloves, Minced
- 1 - Long Red Chilli, Roughly Chopped (Optional)
- 500g (1.1lb) - Cherry Tomatoes, Halved
- 1 tbsp (20g) - Tomato Paste
- ½ tsp (2g) - Sugar (Optional, Helps Balance Acidity)
- ½ cup (125ml) - Thickened Cream
- Fresh Basil Leaves, To Serve
- Grated Parmesan, To Serve (Optional)
- Baby Bocconcini, Drained
- Seasoning To Taste
Basil Pesto
- 1 Bunch - Fresh Basil Leaves
- ¼ cup (25g) - Parmesan Cheese, Grated
- 2 tbsp (20g) - Pinenuts, Toasted
- 1 - Garlic Clove
- ½ cup (125ml) - Olive Oil
- ½ - Lemon, Juiced
- Seasoning to Taste
Instructions
Tomato Pasta
- Bring a large pot of salted water to the boil. Cook the pasta shells until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Add olive oil to a large pan over medium-high heat. Sauté the garlic and chilli for 30–60 seconds until fragrant.
- Add the halved cherry tomatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and get jammy and saucy.
- Stir in the tomato paste and sugar. Cook for 1 minute, then pour in the cream and 1/4 cup pasta water. Simmer gently for 2–3 minutes until slightly thickened. Season to taste.
- Add the cooked shells and toss to coat. Add more pasta water if needed to loosen the sauce.
- Garnish with fresh basil, parmesan, bocconcini, and basil pesto. Serve hot and creamy.
Basil Pesto
- In a dry pan over medium heat, lightly toast the pine nuts until golden and fragrant. Let cool.
- Add basil, parmesan, toasted pine nuts, garlic, lemon juice and a splash of olive oil to a food processor or blender. Pulse a few times to break it down.
- With the motor running, slowly drizzle in more olive oil until the pesto is smooth but still has some texture. You might not need all of the measured olive oil. Add salt and pepper to taste. Blend again briefly.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge
Once cooled, store any leftover creamy tomato basil pasta in an airtight container in the fridge. It will stay fresh for up to 4 days. Ensure the container is well-sealed to keep the sauce from drying out and retain the pasta’s flavour and texture.
Freezer
While this pasta is best enjoyed fresh, you can freeze it if needed. Place cooled portions into freezer-safe containers or resealable bags, removing as much air as possible. Freeze for up to 2 months. Note that the texture of the cream sauce may change slightly upon thawing, but a splash of cream or milk when reheating can help bring it back to life.
Reheating Instructions
Reheating (Microwave)
Transfer a portion to a microwave-safe bowl, add 1–2 teaspoons of water, milk, or cream to loosen the sauce, cover, and microwave on medium heat in 30–45-second intervals, stirring in between, until heated through evenly.
Reheating (Stovetop)
Place the pasta in a nonstick pan over medium-low heat. Add a splash of water, cream, or milk and stir gently until the sauce loosens and the pasta is warmed. This method gives the best texture and flavour revival.
Pro Tip
If the pasta feels a little dry after refrigeration, stirring through a spoonful of pesto or an extra grating of parmesan while reheating can help revive its richness and freshness.
Watch How To Make The Recipe
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