Creamy Tomato Garlic Pasta

Why You’ll Love This Recipe

This dish combines the classic appeal of tomato sauce with the luxurious texture of a cream-based pasta, all brought to life with fragrant garlic. It’s quick enough for weeknights, satisfying enough for special occasions, and can be customized with your favorite add-ins. Creamy, tangy, and packed with flavor, it’s sure to become a staple in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fettuccine, or your choice)
• Olive oil
• Garlic (minced)
• Crushed tomatoes or tomato puree
• Heavy cream
• Parmesan cheese (grated)
• Salt and pepper
• Italian seasoning or dried basil and oregano
• Fresh parsley or basil (optional, for garnish)
• Red pepper flakes (optional, for a spicy kick)

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and cook for 1 minute, stirring frequently to avoid burning.
4. Stir in crushed tomatoes and Italian seasoning. Simmer for 5–7 minutes to let the flavors meld.
5. Lower the heat and stir in heavy cream. Simmer gently for another 3–4 minutes until the sauce thickens slightly.
6. Add grated Parmesan cheese and stir until melted and smooth.
7. Season with salt, pepper, and red pepper flakes if using.
8. Toss in the cooked pasta and stir to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
9. Serve warm, garnished with chopped fresh herbs and extra Parmesan if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Protein Additions: Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
• Vegetarian Boost: Stir in sautéed spinach, mushrooms, or roasted red peppers.
• Vegan Version: Use coconut cream or cashew cream and plant-based Parmesan alternatives.
• Low-Carb Option: Serve the sauce over zucchini noodles or spaghetti squash.
• Cheese Lovers: Stir in a mix of mozzarella and Parmesan for extra richness.
• Herb Upgrade: Add fresh thyme, rosemary, or a bay leaf during simmering for depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the creamy texture.
Avoid microwaving for too long as it can cause the sauce to separate. This dish is not ideal for freezing due to the dairy content.

FAQs

Can I use canned tomato sauce instead of crushed tomatoes?

Yes, tomato sauce works fine, though it may be smoother and slightly sweeter.

What type of cream should I use?

Heavy cream or whipping cream will give the best richness and consistency.

Can I make it dairy-free?

Yes, substitute with plant-based cream and cheese alternatives.

Is this dish spicy?

Not by default. Add red pepper flakes if you want some heat.

What pasta works best with this sauce?

Penne, rigatoni, fettuccine, or any pasta with ridges or surface area to hold the sauce.

Can I make this ahead of time?

The sauce can be made ahead and stored in the fridge, then reheated and tossed with freshly cooked pasta.

How can I thicken the sauce?

Simmer longer or add a bit more Parmesan cheese to achieve a thicker consistency.

Is it okay to skip the cheese?

Yes, the sauce will still be creamy, though cheese adds flavor and body.

What can I serve with this pasta?

It pairs well with garlic bread, a green salad, or roasted vegetables.

Can I double the recipe?

Absolutely. Just adjust the pot size and simmering time as needed.

Conclusion

Creamy Tomato Garlic Pasta is a quick and comforting dish that combines simplicity with elegance. With its silky texture and robust flavor, it’s perfect for both casual meals and dinner guests. Easy to customize and always satisfying, this is a pasta recipe you’ll return to time and time again.

Creamy Tomato Garlic Pasta

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Creamy Tomato Garlic Pasta is a rich, velvety dish combining garlic, tomatoes, and cream to create a comforting, flavorful sauce tossed with perfectly cooked pasta. It’s quick, indulgent, and easy to customize.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

1. 12 oz pasta (penne, fettuccine, or your choice)
2. 2 tablespoons olive oil
3. 4 cloves garlic, minced
4. 1 can (14 oz) crushed tomatoes or tomato puree
5. 1/2 cup heavy cream
6. 1/2 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning or 1/2 tsp each dried basil and oregano
8. Salt and pepper to taste
9. 1/4 teaspoon red pepper flakes (optional)
10. Fresh parsley or basil, chopped (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.

1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic and cook for 1 minute, stirring frequently to avoid burning.
3. Stir in crushed tomatoes and Italian seasoning. Simmer for 5–7 minutes to let the flavors meld.
4. Lower the heat and stir in heavy cream. Simmer gently for another 3–4 minutes until the sauce thickens slightly.
5. Add grated Parmesan cheese and stir until melted and smooth.
6. Season with salt, pepper, and red pepper flakes if using.
7. Toss in the cooked pasta and stir to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
8. Serve warm, garnished with chopped fresh herbs and extra Parmesan if desired.

Notes

1. Use canned tomato sauce if crushed tomatoes are unavailable.
2. Make it vegan by using plant-based cream and cheese.
3. Reheat with a splash of milk or cream to restore texture.
4. Not recommended for freezing due to the dairy content.
5. Customize with added protein or vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 45mg