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+ servings

One Pot Creamy Tomato Linguine

A fresh, tasty creamy tomato linguine that you can make in one pot or pan.
Course Pasta
Cuisine American
Keyword linguine, one pot, tomato
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5 people
Author Eric Samuelson


  • 2 cups tomato sauce homemade
  • 1 pound linguine
  • 1 handful fresh basil
  • 1 bunch Swiss Chard, Kale, or Spinach stems removed, leaves sliced in half if large
  • 1 pint cherry tomatoes cut in half
  • ¼ cup heavy cream
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In a large, wide pan place the linguine and fill with enough water to just cover.
  • Add salt to the water til it tastes salty.
  • Bring to a boil over high heat. Stir frequently, so pasta doesn't stick.
  • Once you reach a boil stir again, and reduce to a simmer. Put a lid on over the pot.
  • When the pasta is al dente, remove the pasta with tongs and place on a plate or bowl. Don't dump the water, pour it out into a bowl and set aside.
  • Add the tomato sauce to the pan. Heat up over medium heat. Add a little bit of the pasta water (if necessary) at a time to keep the sauce from burning or becoming too thick.
  • Once the sauce is hot, doesn't need to be boiling, add in the spinach/kale/chard, fresh basil, and halves cherry tomatoes. Simmer until the greens have wilted.
  • Stir in ¼ cup of heavy cream. Add the linguine back in. Toss with tongs to coat. Serve.