One-Pan Creamy Tomato Pasta with Fresh Tomatoes

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

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

Servings people

Calories 513kcal

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

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