Dinner

Margherita Pasta Recipe

ByJack Voss October 30, 2025October 30, 2025

Introduction

Margherita Pasta is a creamy, flavorful dish inspired by the classic Margherita pizza. Combining fresh tomatoes, basil, parmesan, and a rich cream sauce, this recipe offers a comforting and elegant pasta experience that’s easy to make at home.

A close-up view of a pot filled with spaghetti pasta mixed with small pieces of red tomato and green leafy herbs, all coated in a light creamy sauce. The spaghetti strands are long, thin, and pale yellow, lifted by a black spatula that has a slight sheen of sauce on it. The green herbs and red tomato pieces are scattered throughout, adding color contrast to the pale noodles. The pot is white on the inside, and the photo is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups heavy whipping cream
5 oz parmesan cheese
6 roma tomatoes, chopped
1 white onion, chopped
1 box thin spaghetti
6 basil leaves, chopped
1/4 cup unsalted butter (half a stick)
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon pepper
1 teaspoon salt

Instructions

Step 1: In a dutch oven or deep skillet, heat one tablespoon of olive oil over medium heat. Add chopped onion, minced garlic, and three diced roma tomatoes. Sauté until the onions become tender.
Step 2: Bring a large pot of water to a boil. Cook the spaghetti according to the package directions until al dente.
Step 3: Add the unsalted butter to the tomato mixture in the skillet and melt it. Pour in the heavy whipping cream and bring the sauce to a low boil. Reduce the heat and cook for about 10 minutes, stirring occasionally, until the sauce thickens. Stir in the parmesan cheese until melted and fully incorporated.
Step 4: Drain the cooked spaghetti well.
Step 5: Add the remaining three diced roma tomatoes and chopped basil to the sauce. Season with salt and pepper, then stir gently. Toss the drained spaghetti into the sauce until evenly coated. Serve immediately, ideally with some fresh bread on the side.

Tips & Variations

For extra depth, roast the tomatoes before adding them to the sauce.
Use fresh parmesan cheese for a creamier, richer flavor.
Substitute heavy cream with half-and-half for a lighter sauce, though it may be less thick.
Add a pinch of red pepper flakes for a subtle heat boost.
Garnish with extra fresh basil leaves or a drizzle of good-quality olive oil before serving.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

The image shows a close-up of spaghetti pasta being lifted by a black spatula over a white pot. The pasta strands are light yellow and look soft and glossy. Mixed in with the pasta are small pieces of red tomato and green leafy herbs, adding color and texture throughout. The sauce appears light and creamy, coating the pasta lightly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well with this sauce, though thin spaghetti or linguine are ideal for coating the creamy sauce evenly.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the heavy whipping cream with coconut cream and use a dairy-free parmesan alternative or nutritional yeast for a similar cheesy flavor.