Description
This One Pan Creamy Tomato Pasta recipe combines fresh ingredients and simple cooking techniques for a delicious, comforting meal. With juicy cherry tomatoes, tender penne pasta, and a creamy sauce made from marinara and heavy cream, it’s an easy and flavorful dinner option perfect for busy weeknights.
Ingredients
Scale
Vegetables and Herbs
- 1 cup diced yellow onion
- 1 pint cherry tomatoes, halved
- 2 to 3 generous handfuls fresh baby spinach
- 1/4 cup chopped fresh basil leaves
Pantry Items
- 2 Tbsp. extra-virgin olive oil
- 8 oz. dry penne pasta
- 1 cup marinara sauce
- 2 cups water
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Dairy
- 1/3 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the oil and cook vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet fitted with a lid over medium heat. Add the diced yellow onion and halved cherry tomatoes. Cook for 7 to 8 minutes until the onion is soft and the tomatoes break down and become jammy, stirring occasionally to prevent burning.
- Add pasta and seasoning: To the skillet, add 8 ounces of dry penne pasta, 1 cup marinara sauce, 2 cups water, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper. Stir to combine thoroughly.
- Simmer the pasta: Increase the heat to medium-high and bring the mixture to a simmer. Cover the skillet with the lid and cook, stirring occasionally, until the pasta is al dente, about 10 to 12 minutes.
- Finish with cream, spinach, and cheese: Remove the lid and stir in 1/3 cup heavy cream, 2 to 3 handfuls of fresh baby spinach, and 1/2 cup shredded mozzarella cheese. Stir continuously until the spinach wilts and the cheese melts, approximately 2 minutes.
- Garnish and serve: Remove from heat. Sprinkle with 1/4 cup chopped fresh basil leaves and grated Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Be sure to use a large skillet with a fitted lid to cook the pasta evenly and retain steam.
- If your sauce gets too thick during cooking, add a splash of water to loosen it up.
- Use fresh spinach for the best texture, but baby kale or arugula can be substituted.
- For a lighter option, substitute heavy cream with half-and-half or evaporated milk, keeping in mind it may reduce creaminess slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of water or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato pasta, one pan pasta, cherry tomato pasta, easy pasta recipe, Italian pasta dish, penne pasta, weeknight dinner
