This Creamy Tomato Garlic Pasta is a comforting and incredibly satisfying dish that brings together the vibrant flavors of ripe tomatoes and pungent garlic in a velvety smooth sauce, perfect for busy weeknights or any time you crave a simple yet delightful meal. Its ease of preparation and rich, delicious outcome make it a recipe you’ll return to time and again.
Key Ingredients for Creamy Tomato Garlic Pasta
- 1 pound pasta (linguine, fettuccine, or spaghetti work well)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4-6 cloves garlic, minced (adjust to your garlic preference!)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
How to Make Creamy Tomato Garlic Pasta
Whip up a truly irresistible Creamy Tomato Garlic Pasta in under 30 minutes with this straightforward recipe. It’s a delightful symphony of sweet tomatoes and aromatic garlic, enveloped in a luxuriously creamy sauce that coats every strand of pasta perfectly. This dish offers incredible depth of flavor with minimal effort, making it an ideal choice for a quick and satisfying meal.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, scoop out and reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Infuse with Garlic: Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn it. If you’re using red pepper flakes, add them now and stir for about 30 seconds to release their flavor.
- Simmer the Tomato Base: Pour in the crushed tomatoes and stir in the Italian seasoning. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 10 minutes, allowing the flavors to meld. Season generously with salt and freshly ground black pepper to your taste.
- Create the Creamy Sauce: Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese into the tomato sauce. Continue to cook over low heat, stirring constantly, until the sauce is smooth and just beginning to thicken, about 2-3 minutes. Do not let it boil vigorously after adding the cream.
- Combine and Coat: Add the drained pasta directly into the skillet with the creamy tomato garlic sauce. Toss well to ensure every strand of pasta is beautifully coated. If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Serve and Garnish: Taste and adjust seasoning if needed. Serve the Creamy Tomato Garlic Pasta immediately. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired, for a burst of freshness and vibrant color.
Why You’ll Love This Creamy Tomato Garlic Pasta
You’ll adore this Creamy Tomato Garlic Pasta for its wonderfully rich and velvety sauce, which clings perfectly to every bite, a delightful contrast to simpler marinara dishes. It’s an incredibly budget-friendly meal that uses pantry staples but delivers restaurant-quality flavor, proving that delicious doesn’t have to be expensive. The star power of ripe tomatoes, infused with deeply aromatic garlic and balanced by a touch of cream and Parmesan, makes each mouthful a pure delight.
This pasta dish is so versatile; it’s just as heartwarming on a cold evening as it is refreshing on a summer afternoon. You get all the comfort and deliciousness without the fuss or the hefty bill of eating out. So, why not give this simple yet spectacularly flavorful Creamy Tomato Garlic Pasta a try in your own kitchen tonight?
Storing and Reheating Tips
- Refrigeration: Allow the Creamy Tomato Garlic Pasta to cool completely before storing. Transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the pasta cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. This dish can be frozen for up to 2-3 months.
- Reheating: To reheat, gently warm the pasta in a skillet over low heat, stirring occasionally. You may need to add a splash of milk, cream, or water to help loosen the sauce and restore its creamy consistency. Alternatively, microwave individual portions, covered, on medium power, stirring halfway through. When reheating frozen pasta, it’s best to let it thaw in the refrigerator overnight before gently reheating.
Final Thoughts
This Creamy Tomato Garlic Pasta is an absolute winner for its simplicity, comfort, and incredible flavor. It’s a testament to how a few humble ingredients can come together to create something truly magical. Give it a try; you’ll be so glad you did!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Tomato Garlic Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, scoop out and reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn it. If you’re using red pepper flakes, add them now and stir for about 30 seconds to release their flavor.1/2 teaspoon red pepper flakes
- Pour in the crushed tomatoes and stir in the Italian seasoning. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 10 minutes, allowing the flavors to meld. Season generously with salt and freshly ground black pepper to your taste.1 (28 ounce) can crushed tomatoes, 1 teaspoon dried Italian seasoning, salt, freshly ground black pepper
- Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese into the tomato sauce. Continue to cook over low heat, stirring constantly, until the sauce is smooth and just beginning to thicken, about 2-3 minutes. Do not let it boil vigorously after adding the cream.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Add the drained pasta directly into the skillet with the creamy tomato garlic sauce. Toss well to ensure every strand of pasta is beautifully coated. If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning if needed. Serve the Creamy Tomato Garlic Pasta immediately. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired, for a burst of freshness and vibrant color.1/4 cup grated Parmesan cheese, fresh basil leaves