Step 1: Heat the Oil

In a medium, high-sided skillet or saucepan, heat 2 tablespoons olive oil over medium heat for about 2 minutes until shimmering.

Sauté Aromatics

Add the finely chopped onion and minced garlic to the pan. Sauté for 3–5 minutes, stirring occasionally, until soft, translucent, and fragrant. Avoid browning the garlic to prevent bitterness.

Cook the Tomatoes

Stir in the chopped fresh tomatoes. Cook for 5–7 minutes, allowing them to soften and begin to caramelize slightly, releasing their juices and intensifying the flavor.

Add Stock and Pasta

Pour in the 500 ml stock (chicken or vegetable). Add the uncooked spaghetti, making sure it’s fully submerged in the liquid. You may need to press it down gently with a spoon. Stir well.

Cook the Pasta

Let the mixture come to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has reduced into a sauce.

Add the Cream and Basil

Once the pasta is cooked and the sauce has thickened slightly, stir in the 150 ml double cream. Add the chopped fresh basil and mix gently to combine. Let it simmer for 2 more minutes to allow the flavors to meld together.

Serve

Serve the creamy tomato pasta immediately, garnished with extra fresh basil if desired.