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Close-up of spaghetti coated in a creamy sauce with cherry tomatoes and basil, being stirred in a white pan for Creamy Tomato Basil Pasta.

Creamy Tomato Basil Pasta

This recipe makes a simple, creamy pasta dish using milk and broth as the base. You cook the spaghetti directly in the liquid with tomatoes and seasonings.
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Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 27 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups milk
  • 2 3/4 cups chicken broth low sodium recommended
  • 1 pound spaghetti broken in half
  • 4 cups cherry or grape tomatoes halved
  • 3 cloves garlic finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Finishing Ingredients
  • 1/2 to 1 cup fresh basil leaves torn into pieces
  • 1/2 cup freshly grated Parmesan cheese (about 43 grams)

Equipment

  • Large pot (5- to 6-quarts)

Method
 

  1. In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper.
  2. Bring the mixture to a boil over medium-high heat, then reduce the heat and gently simmer for 10 to 12 minutes. Stir often to prevent the pasta from sticking.
  3. Cook until the pasta is tender and most of the liquid is absorbed.
  4. Remove the pot from the heat and stir in the basil leaves and the Parmesan cheese.
  5. Serve immediately. If you prefer a slightly thicker consistency, let the pasta rest for 5 to 10 minutes before serving.

Nutrition

Calories: 390kcalCarbohydrates: 66gProtein: 17gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 966mgFiber: 3gSugar: 9g

Notes

If you use whole wheat spaghetti, increase the broth amount to 3 cups and check the package directions for the correct cooking time.
If you do not have fresh basil, substitute 1 to 2 teaspoons of dried basil and add it with the dried oregano at the start of cooking.

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