Creamy Tomato Garlic Pasta

why make this recipe

This creamy tomato garlic pasta is quick, comforting, and full of flavor. It uses simple ingredients you likely have at home. It makes a good weeknight meal when you want something warm and easy. For a different tomato twist, see this creamy vegan sun-dried tomato pasta recipe for ideas.

introduction

This recipe mixes garlic, tomatoes, and cream to make a smooth sauce that coats the pasta. It is mild, tasty, and easy to change. You can make it in about 20 minutes. The steps are simple and clear, so beginners can follow them.

how to make Creamy Tomato Garlic Pasta

Follow the directions below step by step. Use cooked pasta that is still warm so the sauce sticks well. Taste and adjust salt and pepper at the end.

Ingredients :

8 oz pasta (such as fettuccine or penne), 2 tablespoons olive oil, 4 cloves garlic, minced, 1 can (14 oz) diced tomatoes, 1 cup heavy cream, 1 teaspoon Italian seasoning, Salt and pepper to taste, Fresh basil or parsley for garnish, Grated Parmesan cheese (optional)

Directions :

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add the diced tomatoes (with their juices) to the skillet and stir. Let simmer for 5 minutes.
4. Pour in the heavy cream and Italian seasoning, stirring to combine. Let the sauce simmer for another 3-5 minutes until slightly thickened.
5. Season with salt and pepper to taste.
6. Toss the cooked pasta into the sauce and mix well to coat.
7. Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese if desired.

how to serve Creamy Tomato Garlic Pasta

Serve the pasta hot in bowls. Add fresh basil or parsley on top. Sprinkle grated Parmesan if you like. A side salad or garlic bread goes well with it.

how to store Creamy Tomato Garlic Pasta

Cool the pasta to room temperature. Put it in an airtight container. Keep it in the fridge for 3 to 4 days. To reheat, warm gently in a pan with a splash of milk or cream to bring back creaminess.

tips to make Creamy Tomato Garlic Pasta

• Use pasta that holds sauce, like penne or fettuccine.
• Do not overcook the garlic; cook just until it smells good.
• If the sauce is too thick, add a little pasta water or milk to loosen it.
• For a richer taste, use full-fat cream.
• For a faster one-pan option, try this one-pot creamy garlic pasta method.

variation (if any)

• Add cooked chicken, shrimp, or sausage for more protein.
• Stir in a handful of spinach until wilted for more greens.
• Use half-and-half or milk for a lighter sauce (it will be thinner).
• Add red pepper flakes for heat.

FAQs

Q: Can I use canned crushed tomatoes instead of diced?

A: Yes. Crushed tomatoes will make a smoother sauce. Adjust simmer time if needed.

Q: Can I make this dairy-free?

A: Yes. Substitute the heavy cream with coconut cream or a thick plant-based cream.

Q: How long does the sauce last in the fridge?

A: Store the pasta with sauce for 3 to 4 days in an airtight container.

Q: Can I freeze this pasta?

A: Freezing is not ideal for cream-based sauces. The texture may change after thawing.

Q: Do I need to drain all pasta water?

A: Keep a little pasta water if you want to loosen the sauce and help it stick to the pasta.

Conclusion

This creamy tomato garlic pasta is simple and fast. It works for busy nights and can change with add-ins like chicken or spinach. For more ideas and a similar take, read this piece on Creamy Tomato Pasta – by Carolina Gelen – SCRAPS and try a different version at Super Easy Creamy Tomato Pasta – Salt & Lavender.

Creamy Tomato Garlic Pasta

This creamy tomato garlic pasta is quick, comforting, and full of flavor, making it a perfect weeknight meal that's easy to prepare.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Sauce Ingredients

• 8 oz pasta (such as fettuccine or penne) Use pasta that holds sauce well.
• 2 tablespoons olive oil
• 4 cloves garlic, minced Do not overcook the garlic; cook just until fragrant.
• 1 can (14 oz) diced tomatoes Can use canned crushed tomatoes for a smoother sauce.
• 1 cup heavy cream Use full-fat cream for a richer taste.
• 1 teaspoon Italian seasoning
• to taste Salt and pepper Adjust seasoning at the end.
• to garnish Fresh basil or parsley For topping.
• to taste Grated Parmesan cheese Optional garnish.

Method

 

Cooking the Pasta

1. Cook the pasta according to package instructions until al dente. Drain and set aside.

Making the Sauce

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
2. Add the diced tomatoes (with their juices) to the skillet and stir. Let simmer for 5 minutes.
3. Pour in the heavy cream and Italian seasoning, stirring to combine. Let the sauce simmer for another 3-5 minutes until slightly thickened.
4. Season with salt and pepper to taste.
5. Toss the cooked pasta into the sauce and mix well to coat.

Serving

1. Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese if desired.

Notes

For storage, cool the pasta to room temperature and keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently with a splash of milk or cream to regain creaminess.