Creamy Tomato Basil Penne Skillet
This Creamy Tomato Basil Penne Skillet is SO EASY! One-pan pasta bursting with fresh tomato, basil, and a luscious creamy Parmesan sauce for a perfect weeknight dinner.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta dry
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 14 ounces diced tomatoes canned
- 1 cup chicken or vegetable broth
- 1 teaspoon dried basil
- 0.5 cup heavy cream
- salt and pepper to taste
- 0.5 cup grated Parmesan cheese
- fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant, careful not to burn.
- Pour in canned diced tomatoes with juices and chicken or vegetable broth. Stir in dried basil, salt, and pepper. Bring to a gentle boil.
- Add dry penne pasta directly to the simmering tomato mixture. Stir to submerge pasta. Cover skillet and simmer, stirring occasionally, until pasta is al dente and has absorbed most of the liquid, about 12-15 minutes.
- Reduce heat to low. Stir in heavy cream and grated Parmesan cheese until sauce is creamy and smooth. Adjust seasoning with salt and pepper if needed.
- Remove from heat and sprinkle fresh basil leaves on top. Serve immediately, optionally with garlic herb focaccia or a crisp green salad.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Grater
Notes
- Don’t overcook the pasta to avoid mushiness since it cooks in the sauce.
- Use fresh garlic and onion for the best flavor depth.
- Grate your own Parmesan cheese for a smoother melt and better taste.
- Simmer gently after adding cream to prevent curdling.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream.