This is my go-to dinner recipe when I am tired to cook but still want something very yummy. This creamy tomato and basil pasta comes together easily and with ingredients that are usually already in the pantry.
I cannot tell you how many times this recipe has saved me on a weeknight when I had zero energy and zero motivation to do anything elaborate in the kitchen. It looks and tastes like something you’d order at a restaurant, but it’s genuinely one of the easiest things I make. Once you try it you’ll understand why it’s permanently in my rotation 🍝
In a hurry? Skip straight to the recipe below! ⬇️
Why You’ll Love This Recipe
Ready in 30 minutes – from chopping garlic to plating, this comes together in half an hour. Perfect for busy weeknights when you need something fast but satisfying.
Pantry staples only – chances are you already have most of these ingredients at home. No special grocery run needed.
The blender trick – blending the cooked tomatoes with ricotta and basil creates the creamiest, silkiest sauce without any heavy cream. It’s a game changer.
Completely customizable – works with any pasta shape, and you can easily make it vegetarian, add protein, or adjust the spice level.
Crowd pleasing – this recipe serves 6 which makes it perfect for feeding a group, meal prepping for the week, or having leftovers the next day.
The Secret to This Sauce
The magic of this recipe is the blender. Instead of making a traditional tomato sauce that simmers for hours, you sauté the cherry tomatoes and garlic in butter until they burst and soften, then blend them with ricotta cheese and fresh basil. The ricotta makes the sauce incredibly creamy and rich without needing any heavy cream at all. It’s smooth, velvety and full of flavor – and it takes about 5 minutes to make.
How to Make It
Prep Time
10 minutes
Cook Time
20 minutes
Serves
6
Ingredients
- 3/4 box of Pasta – penne or elbow pasta work great
- 2 tablespoons unsalted butter
- 5-6 cloves of garlic, roughly chopped
- 2 boxes of cherry tomatoes, halved
- 1/2 cup ricotta cheese
- 5-6 fresh basil leaves
- Grated parmesan cheese for topping
- 1/4 cup white wine (optional but recommended)
- Seasonings: chili flakes, garlic powder, oregano, salt, pepper
Steps
1
Cook your pasta Cook the pasta according to the package instructions until al dente. – you want it slightly firm since it will continue cooking in the sauce later. Before draining, save about 1/2 cup of pasta water. This is liquid gold for loosening up the sauce if needed.
2
Sauté the garlic Add butter to a pan over medium heat. Once melted, add the roughly chopped garlic. Keep an eye on the heat here – you want the butter to stay golden, not brown, so the garlic doesn’t burn. Burnt garlic will make your whole sauce bitter. Sauté for about a minute until fragrant.
3
Cook the cherry tomatoes Add the halved cherry tomatoes to the pan and sauté for 3-4 minutes, stirring occasionally. You’ll know when they are ready when they soften completely and can be easily smashed with the back of a spoon. If you’re using white wine, pout it in at this stage and let it cook down completely – about 5 minutes. The wine adds a subtle depth of flavor that takes the sauce to another level.
4
Cool before blending Turn off the heat and let the tomato mixture cool down completely before transferring to the blender. This is important – blending hot liquids can be dangerous and cause the lid to pop off. Patience here is worth it!
5
Blend the sauce Add the cooled tomato and garlic mixture to a blender along with ricotta cheese and fresh basil leaves. Blend until completely smooth and silky. The color should be a beautiful deep pink – creamy, glossy and incredibly appetizing.
6
Season and simmer Pour the blended sauce back into the pan and turn the heat back on to medium-low. Add your seasonings – chili flakes, garlic powder, oregano, salt, and pepper – and let the sauce simmer for about 3 minutes. Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
7
Add the pasta and finish Add the cooked pasta to the pan and mix well until every piece is coated in the sauce. Put the lid on and let it simmer together for another 5 minutes so the pasta absorbs all that flavor. Top generously with freshly grated parmesan and serve immediately.
Topping and Variation Ideas
- Add grilled chicken or shrimp for extra protein – both pair beautifully with this sauce
- Stir in spinach at the end for added greens – it wilts perfectly into the warm sauce
- Add sun-dried tomatoes alongside the cherry tomatoes for a more intense tomato flavor
- Make it spicier by doubling the chili flakes – this sauce can handle heat really well
- Swap parmesan for burrata on top for an extra indulgent finish
- Make it vegan by using olive oil instead of butter, swapping ricotta for cashew cream, and skipping the parmesan
What to Serve It With
This pasta is a complete meal on its own but pairs really well with:
- Crusty garlic bread for scooping up every last bit of sauce
- A simple arugula salad with lemon dressing to cut through the richness
- A glass of white wine – especially if you used some in the sauce 😄
- Roasted vegetables on the side for a more complete dinner
Tips for the Best Creamy Tomato Pasta
Save your pasta water – the starchy pasta water is perfect for loosening the sauce if it gets too thick. Always save some before draining.
Don’t skip the cooling step – blending hot liquids is a safety hazard and can also affect the texture of your sauce. Let it cool completely.
Use full-fat ricotta – it blends smoother and creates a creamier sauce. Low-fat ricotta can make the sauce watery.
Fresh basil makes a difference – dried basil just isn’t the same here. Fresh basil blended into the sauce is what gives it that bright, herby flavor.
Al dente pasta is key – since the pasta finishes cooking in the sauce, starting with perfectly al dente pasta means it won’t go mushy by the time you serve it.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes! The blended sauce keeps in the fridge for up to 4 days in an airtight container. Just reheat gently in a pan and cook fresh pasta when you’re ready to serve.
Can I freeze this sauce?
Absolutely. The sauce freezes well for up to a week. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of water or broth to loosen if needed.
What pasta shape works best?
Penne and elbow pasta are great because the sauce gets into all the little ridges and holes. Rigatoni, farfalle or fusilli also work really well. Spaghetti or linguini work too if that’s what you have on hand.
Can I make this without a blender?
Yes – use an immersion/stick blender directly in the pan instead. Alternatively you can mash the tomatoes well with a fork or potato masher for a chunkier, more rustic sauce.
Can I make this dairy free?
Swap the butter for olive oil and replace the ricotta with soaked and blended cashews for a creamy dairy free alternative. Skip the parmesan or use a dairy free alternative.
Hope the recipe turns out amazing and you enjoy it as much as I do! Check out some of my other recipes here and follow along on Instagram → @the.chic.niche 🌿
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