Creamy Tomato Basil Penne

Creamy Tomato Basil Penne

Picture yourself in a rustic Italian kitchen, the aroma of tomatoes and basil filling the air. That’s the magic of Creamy Tomato Basil Penne. This recipe is a delightful journey that combines the freshness of ripe tomatoes, the aromatic richness of basil, and the comforting creaminess of penne pasta.


  • 2 cups penne pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish


  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  3. Pour in the crushed tomatoes and let the sauce simmer for about 10 minutes.
  4. Stir in the heavy cream, followed by the torn basil leaves. Allow the flavors to meld for a few minutes.
  5. Toss in the cooked penne pasta, making sure each piece is coated in the luscious sauce.
  6. Season with salt and pepper to your liking.
  7. Serve the creamy penne hot, garnished with freshly grated Parmesan cheese.

Prep time: 10 minutes

Yields: 4 servings

Creamy Tomato Basil Penne is a harmonious blend of tomatoes, basil, and penne pasta, enveloped in a luscious creamy sauce. This recipe brings the flavors of Italy to your table.

Nutrition information: Calories: 380, Fat: 16g, Carbohydrates: 48g, Protein: 10g

Picture yourself savoring each forkful of this velvety pasta, the tangy tomatoes complementing the fragrant basil perfectly. Creamy Tomato Basil Penne is more than a dish; it’s a reminder of the simple joys found in a bowl of comfort and flavor. Whether you’re cooking for a family dinner or a cozy date night, this recipe will transport you to the heart of Italian cuisine.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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