One-Pan Creamy Tomato Pasta with Fresh Tomatoes

one pan creamy tomato pasta in a bowl, topped with parsley and cheese

5 from 9 votes

One-Pan Creamy Tomato Pasta with Fresh Tomatoes

This one-pan creamy tomato pasta uses fresh tomatoes, garlic, onion, cream, and cheese to create a silky tomato sauce in a single skillet.

Course Main Course

Cuisine American, Italian

Keyword creamy one pan pasta, creamy tomato pasta, easy creamy tomato pasta, fresh tomato cream sauce pasta, fresh tomato pasta, one pan tomato pasta, simple tomato pasta, tomato cream pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 501kcal

Author Chef Josh

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
2-3 cups cooked pasta 250-300g
2 to 3 tablespoons reserved pasta water

US Customary - Metric

Instructions

Heat the 1 tablespoon olive oil in a large pan over medium heat.
Slice the tops off the 5 tomatoes and place them cut side down in the pan.
Add the 1 diced onion, 1 grated garlic clove, and 2 teaspoons tomato paste around the tomatoes.
Cover with a lid and cook for 8 to 9 minutes, until the tomatoes soften and release their juices.
Remove the lid and gently pull off the tomato skins using tongs or a fork, then discard.
Crush the softened tomatoes directly in the pan, using a fork or potato masher, until they form a rustic sauce.
Add salt, pepper, and the 2 tablespoons chopped parsley.
Stir in the ¼ cup mozzarella and ¼ cup parmesan until melted.
Pour in the ¼ cup cream and cook 2 to 3 minutes until the sauce turns silky.
Toss in the 2-3 cups cooked pasta along with the 2 to 3 tablespoons reserved pasta water, until glossy and coated.

Notes

The key to this sauce is letting the tomatoes fully soften before crushing them. If they still feel firm, give them another minute under the lid.
A mix of mozzarella and parmesan works well here because mozzarella melts smoothly while parmesan adds salt and depth.
If the sauce ever looks too thick, a splash of pasta water brings it right back to life.

Nutrition