20-Minute One-Pan Creamy Tomato Pasta (with Fresh Tomato Cream Sauce)
This one-pan creamy tomato pasta turns fresh tomatoes into a silky, cheesy sauce using just a single skillet and a handful of simple ingredients.
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Ok so I loooove pasta. I spent a lot of time making homemade pasta in the Restaurant Cheffing chapter of my career, and when made right, it's one of my all-time-favorite foods to eat today.
When making certain pasta dishes (those that require tomatoes), there’s a moment when the tomatoes cook down that feels a little like kitchen magic.
They start firm and bright, then slowly collapse into themselves, releasing all that juice and sweetness. Give them a little heat, a little garlic, a little onion, and suddenly you have the base of a seriously good pasta sauce.
This recipe leans into that moment.
Instead of roasting tomatoes or blending them into a smooth sauce, we let them soften right in the pan and crush them into a rustic tomato base. Then the cheese melts in, the cream rounds everything out, and the pasta water ties it all together into something glossy and rich.
The best part is that the whole thing happens in one pan. No blender, extra pots, or complicated steps.
If you love pasta as much as I do, make sure you check out some of my other pasta recipes too. My Cherry Tomato Burrata Pasta takes only 20 minutes too, I've got a pretty sweet hack for easy and quick lasagna, and my Creamy One Pan Tomato and Spinach Pasta is perfect for a night when you want something cozy, fresh, and super, super simple.
Why this One-Pan Creamy Tomato Pasta works
Fresh tomatoes break down naturally as they cook, creating a bright base for the sauce without needing canned tomatoes or blending. Tomato paste deepens the flavor quickly so the sauce tastes slow-cooked even though it comes together fast. Mozzarella and parmesan melt directly into the tomatoes, giving the sauce body and richness. A splash of pasta water emulsifies everything into a silky coating that clings to the noodles.
"Yum! This really was ready in 20 minutes and my husband and I ate it right up."
- Sandy (email subscriber)
Recipe
One-Pan Creamy Tomato Pasta with Fresh Tomatoes
Ingredients
- 1 tablespoon olive oil
- 5 ripe tomatoes
- 1 small red onion finely diced
- 1 clove garlic grated
- 2 teaspoons tomato paste
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- ¼ cup shredded mozzarella
- ¼ cup grated parmesan plus extra for serving
- ¼ cup cream
- 250 to 300 g cooked pasta
- 2 to 3 tablespoons reserved pasta water
Instructions
- Heat: Heat 1 tablespoon olive oil in a large pan over medium heat.
- Add tomatoes: Slice the tops off 5 tomatoes and place them cut side down in the pan.
- Add aromatics: Add 1 finely diced small red onion, 1 grated garlic clove, and 2 teaspoons tomato paste around the tomatoes.
- Cook: Cover with a lid and cook for 8 to 9 minutes until the tomatoes soften and release their juices.
- Remove skins: Remove the lid and use tongs or a fork to gently pull off and discard the tomato skins.
- Crush tomatoes: Using a fork or potato masher, crush the softened tomatoes directly in the pan until they form a rustic tomato sauce.
- Season: Add salt, pepper, and 2 tablespoons chopped parsley.
- Add cheese: Stir in ¼ cup shredded mozzarella and ¼ cup grated parmesan until melted.
- Add cream: Pour in ¼ cup cream and cook for 2 to 3 minutes until the sauce becomes silky.
- Add pasta: Toss in 250 to 300 g cooked pasta along with 2 to 3 tablespoons reserved pasta water until glossy and coated.
Notes
Nutrition
Frequently Asked Questions for the One-Pan Creamy Tomato Pasta
Yes, but the flavor will be slightly different. Fresh tomatoes give this sauce a brighter, sweeter taste. If using canned tomatoes, choose whole peeled tomatoes and crush them directly in the pan.
Any pasta shape with lots of ridges and texture (like rigatoni, penne, or fusilli) works beautifully because the creamy sauce clings to the ridges and curves.
You can. The sauce will still be good, just lighter. If skipping cream, add an extra splash of pasta water and a little more cheese to keep the sauce silky.
Pasta water contains starch, which helps emulsify the sauce and makes it cling to the pasta instead of sitting at the bottom of the bowl.
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