12 oz penne pasta (gluten-free or whole wheat if preferred)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
2 cups vegetable broth
1/2 cup heavy cream (or coconut milk for a vegan version)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/2 cup fresh basil leaves, chopped
Grated Parmesan cheese (optional, for serving)
Instructions:
Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Broth:
Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a simmer.
Cook the Pasta:
Add the penne pasta to the pot. Stir to combine and ensure the pasta is submerged in the liquid. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente.
Make It Creamy:
Reduce the heat to low and stir in the heavy cream (or coconut milk), dried oregano, dried thyme, and red pepper flakes if using. Simmer for another 2-3 minutes until the sauce is creamy and the pasta is fully cooked.
Season and Garnish:
Season the pasta with salt and pepper to taste. Stir in the fresh basil leaves.
Serve:
Serve the creamy tomato basil pasta hot, garnished with grated Parmesan cheese if desired.
Notes:
This one-pot pasta is a quick and easy dinner option, perfect for busy weeknights.
For added protein, you can stir in cooked chicken or shrimp.
Leftovers can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave.
This one-pot creamy tomato basil pasta is rich, flavorful, and incredibly simple to make, offering comfort in every bite.