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Creamy Tomato Garlic Pasta

Creamy Tomato Garlic Pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (linguine, fettuccine, or spaghetti)
  • 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)

Equipment

  • Large pot,
  • Large Skillet or Dutch Oven

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
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