20 Creamy Tomato Pasta Recipes with Fresh Herbs

Ever crave that perfect bowl of creamy tomato pasta, bursting with fresh herbs? Whether you’re whipping up a quick weeknight dinner or indulging in cozy comfort food, these recipes are your ticket to deliciousness. From classic basil to fragrant oregano, get ready to transform simple ingredients into extraordinary meals. Let’s dive into these 20 irresistible dishes that will make your kitchen smell amazing!

Garlic Butter Tomato Basil Pasta

Zesty doesn’t even begin to cover it—this Garlic Butter Tomato Basil Pasta is the kind of dish that makes you want to do a little happy dance right there in the kitchen. It’s garlicky, buttery, and bursting with fresh tomato flavor, all tangled up in perfectly cooked pasta. Basically, it’s a big, warm hug in a bowl, and you’re going to love it.

Ingredients

– 8 ounces of your favorite pasta
– 4 tablespoons of butter
– 4 cloves of garlic, minced
– a couple of large, ripe tomatoes, chopped
– a big handful of fresh basil leaves
– a splash of olive oil
– a pinch of salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden—don’t let it burn!
5. Toss in the chopped tomatoes and cook for 4–5 minutes, until they start to soften and release their juices.
6. Drain the pasta, reserving 1/4 cup of the starchy pasta water.
7. Add the drained pasta to the skillet with the tomato-garlic mixture.
8. Pour in the reserved pasta water and stir everything together until the sauce clings to the pasta.
9. Tear the fresh basil leaves by hand and stir them into the pasta just before serving.
10. Drizzle with a splash of olive oil and finish with a pinch of salt.

This dish is all about that silky, buttery sauce clinging to every noodle, with pops of sweet tomato and the fresh, aromatic punch of basil. Try serving it with a sprinkle of red pepper flakes for a little kick, or top it with grilled shrimp to turn it into a full meal that’ll have everyone asking for seconds.

Creamy Sun-Dried Tomato Pasta

Tired of the same old pasta routine? This creamy sun-dried tomato situation is about to become your new weeknight obsession—it’s basically a hug in a bowl, but with way more flavor and zero awkwardness. Trust me, your taste buds will throw a party and forget to invite plain marinara.

Ingredients

– 8 ounces of your favorite pasta (we’re not judging)
– A generous glug of olive oil (about 2 tablespoons)
– 3 cloves of garlic, minced like you mean it
– A heaping ½ cup of sun-dried tomatoes in oil, chopped
– A splash of heavy cream (around ½ cup)
– A couple of handfuls of fresh spinach
– A big pinch of salt and a few cracks of black pepper
– A sprinkle of grated Parmesan cheese for that cheesy finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat—it should bubble like a hot tub for pasta.
2. Add the pasta and cook for 8–10 minutes, stirring occasionally, until it’s al dente (that’s fancy for “firm to the bite”).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic and sauté for 1–2 minutes, just until fragrant—don’t let it turn brown or it’ll taste bitter.
5. Toss in the chopped sun-dried tomatoes and cook for another 2 minutes to wake up their sweet, tangy flavor.
6. Pour in the heavy cream and stir gently, letting it bubble for 1–2 minutes to thicken slightly.
7. Add the fresh spinach and cook for 1–2 minutes, stirring until it wilts down like a deflated balloon.
8. Drain the cooked pasta, reserving ¼ cup of the starchy pasta water—this secret weapon makes the sauce cling like glue.
9. Add the drained pasta to the skillet along with the reserved pasta water, salt, and pepper.
10. Toss everything together for 1–2 minutes until the pasta is evenly coated and the sauce is silky.
11. Sprinkle with Parmesan cheese and give it one final toss.

Now, dig into that creamy, tangy goodness—the sun-dried tomatoes add a punchy sweetness, while the spinach keeps it fresh. Serve it straight from the skillet for maximum “I’m a culinary genius” vibes, or pair it with garlic bread to soak up every last drop.

Spicy Arrabbiata Tomato Pasta

Let’s be real—sometimes your pasta life needs a serious wake-up call, and this fiery Arrabbiata is here to deliver it with a sassy kick that’ll make your taste buds do a happy dance. Loaded with garlic, red pepper flakes, and San Marzano tomatoes, it’s the saucy rebellion your weeknight dinner deserves. Consider it a deliciously spicy hug in a bowl!

Ingredients

– 8 ounces of dried spaghetti
– 2 tablespoons of olive oil
– 4 cloves of garlic, thinly sliced
– 1 teaspoon of red pepper flakes (or more if you’re feeling brave!)
– 1 (28-ounce) can of crushed San Marzano tomatoes
– A splash of dry white wine (about ¼ cup)
– A handful of fresh basil leaves, roughly chopped
– Salt to season (I use about 1 teaspoon)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers.
4. Add the sliced garlic and red pepper flakes, and sauté for 1–2 minutes until the garlic is fragrant but not browned (tip: watch closely to avoid bitterness!).
5. Pour in the dry white wine and let it bubble for 1 minute, scraping up any browned bits from the skillet.
6. Stir in the crushed tomatoes and salt, then reduce the heat to low and simmer for 10–12 minutes until the sauce thickens slightly.
7. Drain the cooked spaghetti, reserving ½ cup of pasta water.
8. Add the drained spaghetti to the skillet with the sauce, tossing to coat evenly.
9. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency (tip: the starchy water helps the sauce cling to the pasta!).
10. Turn off the heat and fold in the fresh basil leaves.
11. Serve immediately in warm bowls.

Whoa, that first bite is a flavor explosion—tangy tomatoes, a garlicky punch, and that slow-building heat from the red pepper flakes make this dish irresistibly vibrant. For a fun twist, top it with a sprinkle of grated Pecorino Romano or serve alongside a crisp green salad to balance the spice. Trust me, your dinner table just got a major upgrade!

Roasted Cherry Tomato and Ricotta Pasta

Darlings, if your pasta game has been feeling as bland as unseasoned chicken, prepare for a flavor explosion that’ll make your taste buds do the cha-cha. This roasted cherry tomato and ricotta situation is about to become your new weeknight superhero, rescuing you from boring dinner routines with minimal effort and maximum deliciousness.

Ingredients

– A pound of your favorite pasta shape (we’re partial to rigatoni for maximum sauce-catching abilities)
– A big ol’ pint of cherry tomatoes
– A couple of generous glugs of olive oil (about 3 tablespoons)
– 3 garlic cloves, thinly sliced
– A healthy pinch of red pepper flakes
– A whole cup of whole milk ricotta
– A big handful of fresh basil leaves
– A good squeeze of lemon juice (about 1 tablespoon)
– A generous sprinkle of salt and several cracks of black pepper

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper until they’re nicely coated.
3. Spread the tomatoes in a single layer on the baking sheet—don’t crowd them or they’ll steam instead of roast.
4. Roast for 20-25 minutes until the tomatoes are bursting and slightly charred around the edges.
5. While the tomatoes work their magic, bring a large pot of heavily salted water to a rolling boil.
6. Cook your pasta according to package directions until al dente, reserving 1 cup of starchy pasta water before draining.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
8. Add the sliced garlic and red pepper flakes, cooking for just 1 minute until fragrant but not browned.
9. Carefully add the roasted tomatoes and all their juices to the skillet, mashing some tomatoes with your spoon to create a chunky sauce.
10. Stir in the ricotta until it’s mostly incorporated but still has some lovely white streaks.
11. Add the drained pasta to the skillet along with ½ cup of reserved pasta water.
12. Toss everything together vigorously until the sauce clings beautifully to every noodle, adding more pasta water if needed to reach your desired consistency.
13. Remove from heat and stir in the fresh basil and lemon juice.
14. Taste and adjust seasoning with more salt or pepper if needed.
15. Divide among bowls and serve immediately.
Whew! You’ve just created pasta perfection with creamy pockets of ricotta mingling with sweet, burst tomatoes and a subtle garlic kick. The texture is pure magic—creamy yet bright, with little tomato explosions in every bite. Try serving it with extra basil scattered on top and maybe even some toasted breadcrumbs for crunch, because why not live your best pasta life?

Tomato Spinach Feta Pasta Bake

Sick of staring into your fridge like it’s a culinary black hole? This Tomato Spinach Feta Pasta Bake is about to become your new weeknight superhero—it’s the cheesy, comforting hug your taste buds deserve, with minimal effort required (because let’s be honest, we’re all a little lazy).

Ingredients

– A 16-ounce box of your favorite pasta (penne works great for catching all that saucy goodness)
– A couple of big handfuls of fresh spinach (about 4 cups, but who’s counting?)
– A 28-ounce can of crushed tomatoes (the saucy foundation)
– A generous 8-ounce block of feta cheese (don’t you dare use the pre-crumbled stuff)
– A hearty glug of olive oil (about 2 tablespoons)
– 3 cloves of garlic, minced (more if you’re feeling feisty)
– A splash of balsamic vinegar (about 1 tablespoon for a little zing)
– A pinch of red pepper flakes (for those who like a subtle kick)
– A sprinkle of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 400°F—get it nice and toasty.
2. Cook the pasta according to the package directions, but stop at 2 minutes shy of al dente (it’ll finish cooking in the oven, trust me).
3. While the pasta bubbles away, heat the olive oil in a large oven-safe skillet over medium heat.
4. Add the minced garlic and sauté for exactly 1 minute until fragrant but not browned (burnt garlic is a culinary crime).
5. Pour in the crushed tomatoes, balsamic vinegar, red pepper flakes, salt, and black pepper.
6. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
7. Stir in the fresh spinach and cook for 2 minutes until it wilts into the sauce.
8. Drain the pasta (reserve ½ cup of pasta water, just in case the sauce needs loosening later) and add it to the skillet.
9. Toss everything together until the pasta is coated in that vibrant red sauce.
10. Crumble the entire block of feta cheese evenly over the top (this creates glorious cheesy pockets).
11. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the feta is golden and bubbly.
12. Let it rest for 5 minutes before serving (patience is a virtue, and it prevents molten cheese burns).

Keep that skillet front and center for a dramatic tableside presentation—the crispy-edged pasta and melty feta pockets are pure texture heaven. Serve it with a simple green salad to cut through the richness, or just grab a fork and dive right in; we won’t judge.

Burst Tomato and Garlic Spaghetti

Craving a pasta dish that’s so ridiculously easy it feels like cheating? This burst tomato and garlic spaghetti is your new weeknight hero—it’s saucy, garlicky, and ready to rescue you from dinner boredom. Let’s get cooking!

Ingredients

– 8 ounces of spaghetti
– A couple of big handfuls of cherry tomatoes (about 2 cups)
– 4 cloves of garlic, thinly sliced
– A generous glug of olive oil (about 3 tablespoons)
– A pinch of red pepper flakes
– A small handful of fresh basil leaves
– A sprinkle of salt
– A shower of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the sliced garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant but not browned.
5. Toss in the cherry tomatoes and a pinch of salt, and cook for 5–7 minutes, pressing gently with a spoon until they burst and release their juices.
6. Reserve 1/2 cup of pasta water before draining the spaghetti.
7. Add the drained spaghetti directly to the skillet with the tomato mixture.
8. Pour in 1/4 cup of the reserved pasta water and toss everything together until the spaghetti is well coated.
9. Stir in the fresh basil leaves just until wilted, about 30 seconds.
10. Serve immediately, topped with a shower of grated Parmesan cheese.

Let’s be real: the jammy tomatoes and silky garlic oil cling to every strand of pasta like a cozy blanket. For a fun twist, top it with a fried egg or serve alongside crusty bread to soak up every last drop of that saucy goodness.

Tomato Cream Sauce with Penne

Let’s be real—some days call for pasta that hugs your soul like a warm, creamy blanket, and this tomato cream sauce with penne is basically that edible comfort in bowl form. Loaded with rich flavors and ready to rescue even the most chaotic Tuesday, it’s the kind of dish that makes you wonder why you ever ordered takeout. Seriously, it’s so good, you might just start planning your next meal before you’ve finished the first bite.

Ingredients

• 1 box of penne pasta
• a glug of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• a 28-ounce can of crushed tomatoes
• a splash of heavy cream
• a handful of fresh basil, torn
• a generous pinch of salt and black pepper
• a sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a glug of olive oil in a large skillet over medium heat until it shimmers.
4. Add the chopped onion and sauté for 5–7 minutes, until it turns translucent and soft.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—don’t let it brown!
6. Pour in the crushed tomatoes, bring to a simmer, and let it bubble gently for 10 minutes to thicken slightly.
7. Reduce the heat to low and stir in the heavy cream until the sauce turns a lovely pinkish-orange hue.
8. Fold in the torn basil leaves, then season with a generous pinch of salt and black pepper.
9. Drain the cooked penne and toss it directly into the skillet with the sauce, coating every noodle evenly.
10. Serve immediately, topped with a sprinkle of grated Parmesan cheese. Zero regrets await with this velvety, tangy-sweet sauce clinging to every curve of the penne—it’s like a cozy hug for your taste buds. Try it with a side of garlic bread for dipping, or sneak in some sautéed spinach if you’re feeling fancy (we won’t judge).

One-Pot Tomato Basil Pasta

Gosh, have you ever had one of those days where even boiling water feels like a monumental task? This magical one-pot wonder is here to save your sanity and your dinner plans—it’s basically a hug in a pot, with zero fuss and maximum flavor. Get ready to impress yourself (and maybe your cat) with this ridiculously easy tomato basil pasta that cooks everything together in one glorious pot.

Ingredients

– A couple of cloves of garlic, minced
– One 28-ounce can of crushed tomatoes
– A generous glug of olive oil (about 2 tablespoons)
– 12 ounces of linguine pasta
– 4 cups of vegetable broth
– A big handful of fresh basil leaves, roughly chopped
– A pinch of red pepper flakes (if you like a little kick)
– A sprinkle of salt and black pepper

Instructions

1. Pour the olive oil into a large pot and heat it over medium heat for about 1 minute until it shimmers.
2. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Tip in the crushed tomatoes, vegetable broth, and linguine, breaking the pasta in half if needed to fit.
4. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 12 minutes, stirring occasionally to prevent sticking.
5. Stir in the chopped basil, red pepper flakes, salt, and black pepper, and cook for another 2 minutes until the pasta is al dente and most liquid is absorbed.
6. Remove the pot from heat and let it sit for 3 minutes to thicken slightly before serving.

Let’s be real: this pasta emerges silky and saucy, with the basil lending a fresh, aromatic punch that’ll make you feel like a culinary wizard. Serve it straight from the pot for maximum cozy vibes, or top with extra basil and a drizzle of olive oil to pretend you’re at a fancy trattoria.

Tomato Mushroom Alfredo Pasta

Finally, a pasta dish that understands your desperate need for comfort without requiring a culinary degree! This Tomato Mushroom Alfredo situation is basically a warm, cheesy hug for your face, combining the fancy feels of Italian restaurant fare with the “I can totally make this on a Tuesday” energy we all crave.

Ingredients

– A couple of cloves of garlic, minced
– A generous glug of olive oil (about 2 tablespoons)
– 8 ounces of sliced cremini mushrooms
– One 14.5-ounce can of diced tomatoes, undrained
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 12 ounces of fettuccine pasta
– A big pinch of salt and a few cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. (Salty like the sea is the pro tip for perfectly seasoned pasta!)
2. Add the fettuccine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat for 1 minute.
4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 7 minutes, stirring occasionally, until they have released their liquid and turned golden brown.
6. Pour the entire can of diced tomatoes (with their juices) into the skillet with the mushrooms.
7. Let the tomato and mushroom mixture simmer for 5 minutes, allowing the flavors to meld.
8. Reduce the skillet’s heat to low and pour in the heavy cream, stirring to combine.
9. Sprinkle the grated Parmesan cheese into the sauce and stir continuously for 2 minutes until the cheese has melted and the sauce is smooth. (Constant stirring is the secret to a lump-free, velvety Alfredo!)
10. Drain the cooked fettuccine, reserving 1/4 cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the Alfredo sauce.
12. Pour the reserved pasta water into the skillet and toss everything together for 1 minute until the pasta is beautifully coated. (The starchy water is magic—it helps the sauce cling to every noodle.)
13. Season the finished dish with salt and black pepper, then remove from heat.
Now, just try to resist diving face-first into that bowl. The sauce is luxuriously creamy and clings to every strand of pasta, while the juicy tomatoes and earthy mushrooms provide little bursts of flavor that cut through the richness. It’s the kind of meal that makes you want to eat it straight from the skillet while no one’s watching.

Pesto Tomato Tortellini Pasta

Dare we say we’ve found the pasta dish that might just make you forget all about that sad desk salad? This pesto tomato tortellini situation is basically a warm hug in a bowl, ready to rescue you from even the most dramatic case of the Mondays.

Ingredients

• One 20-ounce package of cheese tortellini (the refrigerated kind, because we’re fancy but not that fancy)
• A couple of juicy ripe tomatoes, chopped into bite-sized pieces
• 1/2 cup of that glorious green pesto from the jar (or your homemade masterpiece)
• A generous glug of olive oil, about 2 tablespoons
• Two big cloves of garlic, minced until they can’t mince no more
• A hearty pinch of salt and a few cracks of black pepper
• A handful of fresh basil leaves for that final flourish
• Optional: a generous sprinkle of Parmesan cheese because let’s be real, it’s never really optional

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully drop the tortellini into the boiling water and cook for exactly 7 minutes, or until they float to the surface and look plump.
3. While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for exactly 1 minute until fragrant but not browned.
5. Tip: Watch the garlic closely—burnt garlic will make your entire kitchen smell like regret.
6. Add the chopped tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
7. Stir in the 1/2 cup of pesto and cook for another minute until everything is beautifully combined.
8. Drain the cooked tortellini thoroughly, reserving 1/4 cup of the pasta water.
9. Tip: That starchy pasta water is liquid gold—it helps the sauce cling to every nook and cranny of the tortellini.
10. Add the drained tortellini to the skillet with the pesto-tomato mixture.
11. Pour in the reserved pasta water and toss everything together until the tortellini are evenly coated.
12. Season with a hearty pinch of salt and several cracks of fresh black pepper.
13. Tip: Always taste before serving—you might want an extra pinch of salt to make those flavors pop!
14. Remove from heat and stir in the fresh basil leaves just before serving.

What you’ve got here is the perfect marriage of pillowy pasta pockets and vibrant, herby sauce that clings to every curve. The tomatoes add just enough brightness to cut through the rich pesto, creating a dish that’s equally comfortable on a Tuesday night or when you’re trying to impress your mother-in-law. Serve it straight from the skillet with that extra Parmesan shower, and watch how quickly it disappears!

Tomato Olive and Caper Linguine

Yikes, have you ever had one of those days where even boiling water feels like a major accomplishment? This Tomato Olive and Caper Linguine is here to save your sanity with minimal effort and maximum flavor payoff—it’s basically a hug in a bowl, but with way more olives.

Ingredients

– 8 ounces of linguine (because pasta is life)
– A generous glug of olive oil, about 2 tablespoons
– 3 cloves of garlic, minced (don’t be shy, it’s the good stuff)
– A 14.5-ounce can of diced tomatoes, undrained
– A handful of pitted Kalamata olives, roughly chopped (about ½ cup)
– A couple of tablespoons of capers, drained
– A pinch of red pepper flakes for a little kick
– A splash of fresh lemon juice, about 1 tablespoon
– A small bunch of fresh basil, chopped (about ¼ cup)
– Salt and freshly ground black pepper to make it sing

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until it’s al dente (that means firm to the bite, not mushy—trust me, it’s worth it).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant but not browned (burnt garlic is a tragedy, folks).
5. Stir in the diced tomatoes with their juices, olives, and capers, and simmer for 5–7 minutes until the sauce thickens slightly.
6. Drain the cooked linguine, reserving ½ cup of pasta water (this starchy liquid is gold for sauciness).
7. Add the drained pasta to the skillet with the tomato sauce.
8. Pour in the reserved pasta water and toss everything together for 1–2 minutes until the sauce clings to the linguine.
9. Remove the skillet from the heat and stir in the lemon juice and chopped basil.
10. Season with salt and black pepper, tossing to combine evenly.Zesty, briny, and utterly comforting, this dish delivers a tangy punch from the capers and olives that plays off the sweet tomatoes. Serve it with a crusty baguette to sop up every last bit of sauce, or top it with grilled shrimp for a fancy twist—because you’re worth it.

Tomato Vodka Sauce Rigatoni

Who knew that adding a splash of vodka to your pasta sauce could transform your Tuesday dinner into a culinary adventure? This Tomato Vodka Sauce Rigatoni is the saucy, sophisticated cousin of your basic marinara—with just enough boozy flair to make you feel fancy without needing a reservation. Get ready to impress your taste buds (and maybe your dinner date) with this ridiculously delicious upgrade to pasta night.

Ingredients

– A couple of tablespoons of olive oil
– 1 finely chopped yellow onion
– 3 minced garlic cloves
– A generous pinch of crushed red pepper flakes
– 1 can (28 ounces) of crushed tomatoes
– A hearty splash (about 1/4 cup) of vodka
– 1/2 cup of heavy cream
– A handful of fresh basil leaves, roughly chopped
– 1 pound of rigatoni pasta
– A big sprinkle of grated Parmesan cheese for serving
– Salt and freshly ground black pepper to wake it all up

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in 3 minced garlic cloves and a generous pinch of crushed red pepper flakes, cooking for 1 minute until fragrant (tip: don’t let the garlic brown, or it’ll turn bitter!).
4. Pour in 1 can (28 ounces) of crushed tomatoes, bring to a simmer, then reduce heat to low and let it bubble gently for 10 minutes.
5. Add a hearty splash (about 1/4 cup) of vodka, stir well, and simmer for 5 more minutes to cook off the alcohol while keeping the flavor.
6. Stir in 1/2 cup of heavy cream until the sauce turns a lovely pinkish-orange and thickens slightly.
7. Meanwhile, cook 1 pound of rigatoni in a large pot of salted boiling water for 10–12 minutes, until al dente (tip: reserve 1/2 cup of pasta water before draining—it’s gold for sauciness!).
8. Drain the pasta and add it directly to the skillet with the sauce.
9. Toss everything together, adding splashes of reserved pasta water as needed to coat the rigatoni evenly.
10. Fold in a handful of roughly chopped fresh basil leaves and season with salt and freshly ground black pepper to taste.
11. Serve immediately topped with a big sprinkle of grated Parmesan cheese.

Let’s be real: the creamy, tangy sauce clings to every nook of the rigatoni like a cozy sweater, with a subtle kick from the vodka that keeps you coming back for more. Try serving it with a side of garlic bread to sop up every last drop, or top it with extra basil for a fresh, herby finish that’ll make your kitchen smell like an Italian nonna’s dream.

Tomato Avocado Pasta Salad

Sick of the same old pasta salads that taste like they’ve given up on life? This Tomato Avocado Pasta Salad is here to rescue your taste buds from boredom with its vibrant colors and fresh flavors that practically scream “summer” even when it’s not.

Ingredients

– 8 ounces of your favorite pasta shape (those cute little rotini work great)
– 2 perfectly ripe avocados, cubed
– 2 cups of cherry tomatoes, halved
– 1/4 cup of red onion, finely diced (unless you’re planning to kiss someone later)
– A big handful of fresh basil leaves, torn
– 3 tablespoons of extra virgin olive oil
– 2 tablespoons of fresh lemon juice
– 1 teaspoon of honey
– A generous pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook for exactly 8-10 minutes, checking for al dente texture at 8 minutes (tip: fish out a piece and taste it – it should have a slight bite).
3. While pasta cooks, halve the cherry tomatoes and finely dice the red onion.
4. Drain the cooked pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process (this keeps your salad from getting mushy).
5. In a large mixing bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
6. Cube the avocados and gently toss them in the dressing to coat (this prevents browning while you assemble everything else).
7. Add the cooled pasta, tomatoes, red onion, and torn basil to the bowl with the dressed avocados.
8. Toss everything together gently but thoroughly until all ingredients are evenly distributed (tip: use a folding motion to keep the avocado chunks intact).
9. Let the salad sit at room temperature for 15 minutes to allow flavors to meld before serving. But this salad absolutely shines when you serve it in hollowed-out bell pepper bowls for maximum Instagram-worthy presentation. The creamy avocado creates the most luxurious texture against the al dente pasta, while the lemon dressing cuts through the richness perfectly.

Tomato Bacon Carbonara Pasta

So, you think you know carbonara? Prepare to have your pasta-loving world deliciously rocked by this tomato-bacon twist that’s basically a cozy hug in a bowl. We’re taking the classic and giving it a sassy, sun-kissed upgrade that’ll make your taste buds do a happy dance.

Ingredients

• 8 ounces of your favorite pasta (we’re team spaghetti, but you do you)
• 6 slices of thick-cut bacon, chopped into happy little bits
• 2 large eggs, because they’re the secret sauce superstars
• a hefty ½ cup of grated Parmesan cheese, plus extra for that fancy sprinkle at the end
• 1 cup of cherry tomatoes, halved so they can burst into flavor
• 2 cloves of garlic, minced—don’t be shy
• a splash of olive oil, just to get things glistening
• a pinch of salt and a few cracks of black pepper, because seasoning is your superpower

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea, so don’t skimp on the salt.
2. Add the pasta and cook according to package directions until al dente, which usually takes about 9–11 minutes for that perfect bite.
3. While the pasta bubbles away, heat a splash of olive oil in a large skillet over medium heat until it shimmers.
4. Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until it’s crispy and golden brown.
5. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that glorious bacon fat in the skillet.
6. Toss the halved cherry tomatoes and minced garlic into the skillet and sauté for 3–4 minutes until the tomatoes start to soften and release their juices.
7. In a medium bowl, whisk together the eggs, grated Parmesan, and a pinch of black pepper until smooth and well combined.
8. Reserve ½ cup of the starchy pasta water before draining the cooked pasta, then immediately add the hot pasta to the skillet with the tomatoes and garlic.
9. Remove the skillet from the heat to prevent the eggs from scrambling, and quickly pour in the egg-cheese mixture, tossing constantly with tongs.
10. Add the crispy bacon back in, along with a splash of the reserved pasta water if needed, and toss until the sauce is creamy and clings to every strand.

Keep tossing, and you’ll see the sauce transform from liquid to lush—this is where the magic happens! The result is a dish with silky, clingy sauce, pops of sweet tomato, and that smoky bacon crunch. Serve it up in big, warm bowls with an extra sprinkle of Parmesan and maybe a side of garlic bread for maximum carb-loading joy.

Tomato Lentil Bolognese Pasta

Oh, the classic Bolognese gets a plant-powered glow-up that’ll make your taste buds do a happy dance—this Tomato Lentil Bolognese Pasta is the cozy hug you didn’t know you needed, swapping meat for hearty lentils without sacrificing an ounce of flavor. It’s the kind of dish that turns a regular Tuesday into a ‘heck yes, I’m a kitchen rockstar’ kind of night, simmering away while you pretend you’ve been slaving over the stove for hours. Trust me, your family (or just you and your Netflix queue) will be begging for seconds before the pot even hits the table.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of brown lentils, rinsed
• 1 can (28 ounces) of crushed tomatoes
• 2 cups of vegetable broth
• 1 teaspoon of dried oregano
• A pinch of salt and black pepper
• 12 ounces of your favorite pasta (like rigatoni or spaghetti)
• A splash of balsamic vinegar
• A handful of fresh basil leaves, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 finely chopped medium onion and cook, stirring often, until it turns soft and translucent, roughly 5-7 minutes.
3. Stir in 2 minced cloves of garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
4. Tip: If the garlic starts browning too fast, reduce the heat to avoid a bitter taste.
5. Add 1 cup of rinsed brown lentils to the pot, stirring to coat them in the oil and onion mixture.
6. Pour in 1 can of crushed tomatoes and 2 cups of vegetable broth, scraping any browned bits from the bottom of the pot.
7. Season with 1 teaspoon of dried oregano, a pinch of salt, and a pinch of black pepper, then give it a good stir.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
9. Tip: For a richer flavor, let it simmer uncovered for the last 10 minutes to thicken the sauce.
10. While the sauce simmers, cook 12 ounces of pasta in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes.
11. Drain the pasta, reserving 1/2 cup of the starchy pasta water to adjust the sauce consistency later if needed.
12. Tip: Don’t rinse the pasta after draining—the starch helps the sauce cling beautifully.
13. Stir a splash of balsamic vinegar and a handful of chopped fresh basil into the lentil sauce just before serving.
14. Toss the cooked pasta with the sauce in the pot, adding a bit of reserved pasta water if it seems too thick.

So, what’s the verdict? This Bolognese boasts a thick, hearty texture that clings to every noodle, with lentils adding a satisfying chew and tomatoes bringing a tangy sweetness. Serve it topped with extra basil and a sprinkle of vegan Parmesan for a fancy touch, or just dive in with a big spoon—it’s that good straight from the pot.

Tomato Goat Cheese Orzo Pasta

Kick those boring weeknight dinners to the curb, because this Tomato Goat Cheese Orzo is about to become your new culinary BFF—it’s creamy, dreamy, and ridiculously easy to whip up when you’re craving something fancy without the fuss.

Ingredients

– 1 cup of orzo pasta
– 2 tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 1 cup of vegetable broth
– 4 ounces of creamy goat cheese, crumbled
– A big handful of fresh basil leaves, roughly chopped
– A pinch of salt and a few cracks of black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown!
4. Pour in the orzo pasta and toast it for 2 minutes, stirring constantly, to give it a nutty flavor.
5. Add the entire can of diced tomatoes (with juices) and 1 cup of vegetable broth, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the skillet, and let it simmer for 10–12 minutes, stirring once halfway through, until the orzo is tender and has absorbed most of the liquid.
7. Remove the skillet from the heat and stir in the crumbled goat cheese until it melts into a creamy sauce.
8. Fold in the chopped fresh basil, then season with a pinch of salt and a few cracks of black pepper.

Unbelievably creamy and tangy, this pasta hugs you with every bite—the orzo stays pleasantly al dente while the goat cheese adds a luxurious silkiness. Serve it straight from the skillet with an extra sprinkle of basil, or pair it with a crisp green salad for a meal that feels straight out of a cozy Italian trattoria.

Tomato Artichoke Heart Pasta

Oh, the humble pasta dish—usually reliable, sometimes boring, but today? Today we’re giving it a glow-up with this Tomato Artichoke Heart Pasta that’s so good, you might just forget your name for a second. It’s the kind of meal that turns a regular Tuesday into a ‘chef’s kiss’ kind of night, packed with tangy, savory vibes and zero pretentiousness. Let’s get saucy!

Ingredients

– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A 14-ounce can of artichoke hearts, drained and chopped
– A splash of vegetable broth (about 1/2 cup)
– 8 ounces of your favorite pasta (like penne or spaghetti)
– A pinch of salt and a crack of black pepper
– A handful of fresh basil leaves, torn
– A sprinkle of grated Parmesan cheese (optional, but let’s be real—it’s not optional)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until it’s al dente (that means firm to the bite, not mushy—trust me, it’s worth the texture check).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers lightly.
4. Add the minced garlic to the skillet and sauté for about 1 minute, just until fragrant and golden—don’t let it burn, or you’ll miss out on that sweet, toasty flavor.
5. Stir in the diced tomatoes, chopped artichoke hearts, and vegetable broth, then bring the mixture to a gentle simmer.
6. Reduce the heat to low and let it bubble away for 5–7 minutes, stirring now and then, until the sauce thickens slightly and the tomatoes break down.
7. Drain the cooked pasta well, reserving a 1/4 cup of the starchy pasta water—this little trick helps the sauce cling to every noodle like a cozy blanket.
8. Toss the drained pasta into the skillet with the sauce, adding the reserved pasta water, and stir everything together until the pasta is evenly coated.
9. Season with salt and black pepper to your liking, then fold in the torn basil leaves for a fresh, herby kick.
10. Serve immediately, topped with a generous sprinkle of Parmesan cheese if you’re feeling fancy.

Every bite of this dish is a texture party—the tender pasta mingles with chunky artichokes and silky tomato sauce for a combo that’s both hearty and light. Try serving it in shallow bowls with a side of garlic bread to scoop up every last drop, or pack it cold for a next-day lunch that’ll make your coworkers jealous.

Tomato Sausage and Pepper Pasta

Let’s be real—some days call for a dinner that feels like a warm hug but doesn’t require summoning your inner Michelin star chef. This Tomato Sausage and Pepper Pasta is that glorious, one-pan wonder where savory sausage, sweet peppers, and tangy tomatoes mingle like old friends at a party, ready to rescue your weeknight in under 30 minutes.

Ingredients

• 1 pound of sweet Italian sausage (casings removed if you’re feeling fancy)
• 1 large onion, chopped into hearty chunks
• 2 bell peppers (any color—rainbow vibes welcome!), sliced
• 3 cloves of garlic, minced (because more is always better)
• 1 can (28 ounces) of crushed tomatoes
• A splash of olive oil (about 2 tablespoons)
• A pinch of red pepper flakes for a gentle kick
• 12 ounces of your favorite pasta shape (penne or rigatoni hold sauce like champs)
• A handful of fresh basil, torn for garnish
• Salt and black pepper to season as you go

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
2. Add the sausage, breaking it up with a spoon into bite-sized crumbles, and cook for 5–7 minutes until browned and no longer pink.
3. Toss in the onion and bell peppers, stirring occasionally, and cook for another 5 minutes until they start to soften and get a bit charred at the edges.
4. Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant (don’t let the garlic burn—it turns bitter!).
5. Pour in the crushed tomatoes, season with a generous pinch of salt and black pepper, and bring the sauce to a simmer.
6. Reduce the heat to low, cover the skillet, and let it bubble away for 10–15 minutes to let the flavors meld into saucy perfection.
7. While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente (usually 8–10 minutes), then drain it well.
8. Tip: Reserve about 1/2 cup of pasta water before draining—it’s magic for loosening the sauce later if needed.
9. Combine the drained pasta with the sausage and pepper sauce in the skillet, tossing everything together until the pasta is coated evenly.
10. Fold in the torn basil leaves just before serving to keep them bright and fresh.

Just imagine twirling your fork into a bowl where the tender pasta hugs each savory sausage crumble, while the peppers add a sweet crunch and the tomatoes bring a tangy balance. Serve it straight from the skillet for that rustic, “I totally meant to do that” vibe, or top with extra basil and a sprinkle of Parmesan if you’re feeling extra.

Tomato Coconut Milk Curry Pasta

Juggling dinner plans and craving something that’ll make your taste buds do a happy dance? Meet your new weeknight hero: Tomato Coconut Milk Curry Pasta—a cozy, creamy hug in a bowl that’s ridiculously easy to whip up. Just imagine silky pasta swimming in a luscious, gently spiced sauce that’s equal parts comforting and exciting.

Ingredients

– A couple of cloves of garlic, minced
– One small onion, chopped
– A glug of olive oil (about 2 tablespoons)
– A 14.5-ounce can of diced tomatoes
– A 13.5-ounce can of coconut milk
– 1 teaspoon of curry powder
– A pinch of red pepper flakes (optional, for a little kick)
– 8 ounces of your favorite pasta (like penne or linguine)
– A big handful of fresh basil, chopped
– Salt to season

Instructions

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the chopped onion and sauté for about 5 minutes, until it turns soft and translucent.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to burn it!
6. Sprinkle in the curry powder and optional red pepper flakes, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
7. Pour in the diced tomatoes (with their juices) and the coconut milk, then bring the sauce to a gentle simmer.
8. Reduce the heat to low and let the sauce bubble softly for 10 minutes, stirring now and then, until it thickens slightly.
9. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat everything evenly.
11. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
12. Turn off the heat and fold in the chopped basil, letting the residual warmth wilt it gently.

Now, dive into that bowl of creamy, dreamy goodness—the pasta is tender, the sauce is rich with a hint of spice, and the basil adds a fresh pop. Try serving it topped with extra basil or a squeeze of lime for a zesty twist, and watch it disappear faster than your last Netflix binge!

Tomato Walnut Pesto Fusilli

Ugh, are you tired of the same old pasta routine? Let’s shake things up with this vibrant twist that’ll make your taste buds do a happy dance—we’re talking about a saucy, nutty, tomato-packed pesto situation that clings perfectly to every spiral of fusilli.

Ingredients

– 12 ounces of fusilli pasta
– 2 cups of cherry tomatoes
– 1 cup of walnuts
– 3 cloves of garlic
– A big handful of fresh basil leaves
– A generous ½ cup of extra virgin olive oil
– A hefty ½ cup of grated Parmesan cheese
– A good squeeze of lemon juice (about 1 tablespoon)
– A pinch of red pepper flakes
– Salt and black pepper to wake it all up

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 10–12 minutes, stirring occasionally, until it’s al dente (tip: taste a piece at 10 minutes to avoid mushy pasta).
3. While the pasta cooks, heat a large skillet over medium heat and toast the walnuts for 5–7 minutes, stirring frequently, until fragrant and lightly golden (tip: toasting nuts deepens their flavor—don’t skip this!).
4. Transfer the toasted walnuts to a food processor and let them cool for 2 minutes.
5. Add the cherry tomatoes, garlic cloves, basil leaves, olive oil, Parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper to the food processor.
6. Pulse the mixture for 30–45 seconds, scraping down the sides once, until it forms a coarse, chunky pesto (tip: avoid over-blending to keep that rustic texture).
7. Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
8. Return the drained pasta to the pot and pour the pesto over it.
9. Toss the pasta and pesto together, adding splashes of the reserved pasta water as needed until the sauce coats every spiral beautifully.
10. Serve immediately while it’s warm and glorious.

Dive into this bowl of comfort where the fusilli’s twirls catch every bit of the chunky, garlicky pesto. The walnuts add a satisfying crunch against the burst of sweet tomatoes, making it a weeknight hero that’s equally fancy enough for impressing guests—try topping it with extra basil and a drizzle of olive oil for that chef’s kiss finish.

Summary

Brimming with inspiration, these 20 creamy tomato pasta recipes prove that a comforting, restaurant-quality meal is always within reach. We hope you find a new family favorite among them! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover it.