15-Minute Cream Tomato Pasta with Garlic and Basil

10 ingredients + 10 minutes = the easiest creamy tomato sauce you’ll ever make. This sauce is packed with oil‑packed sun‑dried tomatoes, just the right amount of cream, and nutty shaved Parmesan. It’s rich, silky, and perfect for busy weeknights—make a double batch because everyone will ask for seconds.

This sauce is doing the most.

Simple ingredients combine to create a surprisingly luxurious sauce. Sun‑dried tomatoes deliver concentrated sweet‑tart flavor and a chewiness that becomes silky when minced. Processing them with garlic and a bit of their oil breaks them down so they marry perfectly with heavy cream and dried herbs. The cream rounds the sharp tomato notes and gives the sauce a velvety finish.

Here’s how it all comes together.

PROCESS THE TOMATOES + GARLIC. Add oil‑packed sun‑dried tomatoes, garlic, and a couple teaspoons of the oil from the jar to a food processor. Pulse until finely minced and combined.

Sauté THE MIXTURE. Heat a large sauté pan over medium and add a tablespoon of the sun‑dried tomato oil. Cook the tomato and garlic mixture for about 1 minute, stirring frequently to release the aroma without burning the garlic.

START THE SAUCE. Stir in Italian seasoning and vegetable stock, then simmer for a few minutes so the flavors meld and the sauce reduces slightly.

MAKE IT CREAMY. Remove the pan from the heat and add heavy cream, stirring to combine. The residual heat warms the cream without curdling it.

ADD PARMESAN. Stir in shaved Parmesan until it melts into the sauce, lending saltiness and a nutty depth.

FINISH THE SAUCE. Fold in fresh chopped parsley and taste for salt and pepper. Adjust seasoning to your preference.

ADD PASTA. Toss cooked linguine into the pan and stir until each strand is evenly coated in the sauce.

SERVE + ENJOY. Garnish with extra sun‑dried tomatoes, chopped parsley, and more shaved Parmesan. Serve immediately and enjoy the creamy, tangy flavor.

10 minutes. 10 ingredients. That’s it.

• Quick and family‑friendly. Fast to make and approachable for picky eaters—perfect for weeknights.
• Mostly pantry ingredients. Other than heavy cream, Parmesan, and fresh parsley, everything else is easy to keep on hand.
• Great for date night. It comes together quickly but still feels special—share the cooking, open a bottle of wine, and enjoy a relaxed meal.

Things I learned while testing this recipe.

• Choose oil‑packed sun‑dried tomatoes. The jarred, oil‑packed variety (preferably julienne cut and herbed) has superior flavor and texture compared with dry‑packed tomatoes. Use the flavorful oil for sautéing or in dressings.
• No food processor? No problem. Finely mince the tomatoes and garlic by hand and combine them with a couple teaspoons of the oil. It’s slightly more work but yields the same delicious result.
• Serving for picky eaters. Pulse the tomatoes and garlic longer for a smoother sauce, skip visible garnishes, or serve the sauce on the side so people can choose.
• Make‑ahead notes. The sauce thickens in the fridge. Reheat gently in a sauté pan over medium heat with a splash of stock or cream to loosen it back to the right consistency.

What I’d serve with this creamy tomato pasta.

• Easy crispy garlic bread or sliced garlic cheese bread for soaking up the sauce.
• Caprese or cheesy garlic variations for a fresher or richer accompaniment.
• A simple house salad with a bright vinaigrette to balance the richness.

Just in case you have leftovers.

• Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Not recommended—heavy cream can separate after freezing and reheating, affecting texture.
• Reheating: Warm gently in a sauté pan over medium heat with a splash of stock, broth, or cream and stir until smooth. Taste and re‑season before serving.

More easy pasta recipes for your eating pleasure.

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