If you’re looking for a weeknight dinner that feels absolutely indulgent, yet is a breeze to whip up, this Creamy Tomato Garlic Pasta might just become your new obsession. It’s the ultimate comfort food marriage: al dente pasta tossed in a silky sauce bursting with garlicky undertones, sweet-tart tomatoes, and the lushness of cream and Parmesan. Every bite is a perfect balance of texture and flavor, with a pop of fresh herbs and just enough heat (if you like a little kick). Whether you’re a lifelong pasta fan or introducing this to someone new, Creamy Tomato Garlic Pasta is destined to become a staple, earning rave reviews every time it hits the table.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a few pantry and fridge staples magically unite to create a dreamy, restaurant-worthy sauce. Each ingredient in Creamy Tomato Garlic Pasta plays a starring role—think aromatic garlic, rich olive oil, tangy tomatoes, and luscious cream—all essential for taste, color, and that perfect creamy texture.
- Fettuccine or Pasta of Choice (12 oz): Classic fettuccine gives the sauce plenty of surface area to cling to, but any favorite shape works!
- Olive Oil (2 tablespoons): The base for sautéing, it brings out the flavors of the garlic and adds a touch of fruitiness.
- Garlic (6 cloves, minced): This is the flavor heart of the dish; fresh garlic is essential for the boldest taste.
- Red Pepper Flakes (1/4 teaspoon, optional): For those who like a little background heat—totally optional, but highly recommended for zing.
- Crushed Tomatoes (1 can, 14.5 oz): Using canned crushed tomatoes ensures a thick, chunky base that delivers that sweet-tart tomato punch.
- Salt (1/2 teaspoon): Supports and heightens all the other flavors in the sauce.
- Black Pepper (1/2 teaspoon): Brings mild warmth and balances the sweetness of the tomatoes and cream.
- Dried Basil (1 teaspoon): Adds a lovely herbal note that shines alongside the tomato and garlic.
- Sugar (1/2 teaspoon, optional): Helps tame acidity if your tomatoes are extra tangy—taste and adjust as needed.
- Heavy Cream (1/2 cup): The ingredient that transforms the sauce into pure velvet and makes it totally crave-worthy.
- Grated Parmesan Cheese (1/4 cup, plus more for serving): For salty, nutty depth; it melts into the sauce and adds irresistible richness.
- Fresh Parsley or Basil (2 tablespoons, chopped, for garnish): A sprinkle of herbs pops both flavor and color right at the end.
How to Make Creamy Tomato Garlic Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Drop in your chosen pasta—fettuccine is classic for this, but don’t hesitate to use whatever you have on hand! Cook until just al dente, so the pasta still has a gentle bite. Before draining, be sure to reserve about half a cup of that starchy pasta water; it will work wonders when you want to adjust the final sauce consistency later on.
Step 2: Sauté the Garlic and Red Pepper
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic (and red pepper flakes if using) directly to the shimmering oil. Sauté gently, stirring constantly, for about one to two minutes. The trick is to soften and “wake up” the garlic until it’s fragrant but not browned, as this keeps the flavor sweet, not bitter.
Step 3: Simmer the Tomato Sauce
Next, pour the crushed tomatoes into the skillet, then stir in the salt, black pepper, dried basil, and sugar if your tomatoes need a little mellowing. Let the mixture simmer for eight to ten minutes. As it bubbles, the sauce thickens and the flavors become beautifully concentrated, giving you that deep, savory tomato base this Creamy Tomato Garlic Pasta is known for.
Step 4: Make It Creamy and Cheesy
Turn the heat to low, then stir in the heavy cream and grated Parmesan cheese. The sauce instantly transforms into a smooth, velvety blanket that smells absolutely irresistible. Stir until everything is fully combined and glossy—if you’re a cheese lover, an extra sprinkle of Parmesan right here won’t hurt!
Step 5: Combine Pasta and Sauce
Add the cooked pasta straight into the skillet with the sauce. Using tongs or a pasta fork, toss everything together until each noodle is coated. If the sauce seems too thick, gradually add reserved pasta water a little at a time until you hit your ideal creaminess. The result should be rich and luxurious, with the pasta perfectly slicked with the creamy tomato garlic sauce.
Step 6: Finish and Serve
Dish out the Creamy Tomato Garlic Pasta while it’s piping hot onto plates or shallow bowls. Top generously with extra grated Parmesan and a scattering of fresh chopped parsley or basil for that restaurant-worthy finish. The aroma alone is enough to draw everyone to the table!
How to Serve Creamy Tomato Garlic Pasta
Garnishes
For maximum flavor and curb appeal, don’t skip the garnishes! Sprinkle a generous handful of freshly grated Parmesan over each serving, then shower with vibrant chopped basil or parsley. A pinch of extra red pepper flakes is the ticket for anyone who loves a little extra heat in their Creamy Tomato Garlic Pasta.
Side Dishes
This rich, creamy pasta pairs beautifully with a crisp green salad tossed in vinaigrette, or even a plate of roasted seasonal vegetables. If you want to lean into indulgence, garlic bread is a classic side—dip it into any leftover sauce for a truly heavenly bite. A sparkling lemonade or a light red wine makes for a lovely beverage pairing.
Creative Ways to Present
Serving Creamy Tomato Garlic Pasta family-style in a big, shallow bowl garnished with a flourish of herbs makes for a dramatic centerpiece. For something more intimate, twirl individual portions into elegant nests using tongs. Or, spoon it onto smaller plates as a stunning starter ahead of a main course at a gathering!
Make Ahead and Storage
Storing Leftovers
Let any leftover pasta cool completely before transferring to an airtight container. Creamy Tomato Garlic Pasta stays fresh in the fridge for up to three days without losing its wonderful texture or flavor. The sauce may thicken as it chills, so hang on to a splash of milk or extra cream for reheating.
Freezing
If you want to freeze this pasta, simply portion it into freezer-safe containers. For best results, freeze the sauce separately from the cooked pasta if possible. This prevents the noodles from getting mushy. Label each container clearly, and use within one to two months for peak taste and texture.
Reheating
To revive leftover Creamy Tomato Garlic Pasta, gently reheat it in a saucepan over low heat, adding a splash of milk, cream, or reserved pasta water to loosen up the sauce as needed. A quick zap in the microwave works as well—just cover loosely and stir halfway through for even heating.
FAQs
Can I use gluten-free pasta for Creamy Tomato Garlic Pasta?
Absolutely! Gluten-free pasta works beautifully with this recipe—just be sure to follow the package instructions carefully so it holds its shape, as some varieties can be a little more delicate when tossed with sauce.
What’s the best way to add protein to this dish?
Stirring in cooked chicken, shrimp, or even white beans during the last few minutes is an easy way to boost protein without much extra work. Rotisserie chicken or leftover grilled shrimp are especially convenient and soak up the sauce perfectly.
Can I make Creamy Tomato Garlic Pasta dairy-free?
Yes, you can substitute full-fat coconut milk or a rich unsweetened cashew cream for the heavy cream, and use a dairy-free Parmesan alternative if needed. The sauce will still be luscious and creamy, with just a hint of extra richness from the plant-based swap!
Is there a way to add more vegetables?
Definitely! Add sautéed spinach, bell peppers, mushrooms, or zucchini right before mixing in the pasta. This bulks up the dish and introduces a whole array of fresh, vibrant notes that pair beautifully with the creamy tomato base.
Can I prepare the sauce ahead of time?
You sure can—make the tomato garlic sauce (without the cream and cheese) up to two days in advance. When ready to serve, gently reheat the sauce, then add the cream and Parmesan just before tossing with the freshly cooked pasta for best results.
Final Thoughts
If you love pasta night (and who doesn’t?), Creamy Tomato Garlic Pasta is about to steal your heart and quickly become your go-to favorite. There’s just something magical about a dish this easy, cozy, and packed with flavor. Give it a place at your table and let it work its comforting magic—chances are, you’ll want to make it again next week!
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Creamy Tomato Garlic Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in a creamy, flavorful delight with this Creamy Tomato Garlic Pasta recipe. A perfect blend of tangy tomatoes, fragrant garlic, and velvety cream tossed with pasta for a satisfying meal.
Ingredients
Pasta:
- 12 oz fettuccine or pasta of choice
Sauce:
- 2 tablespoons olive oil
- 6 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon sugar (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside, reserving some pasta water.
- Prepare the sauce: Sauté garlic and red pepper flakes, add crushed tomatoes, seasonings, and simmer. Stir in cream and Parmesan until creamy.
- Combine: Toss cooked pasta in the sauce, adding reserved water for desired consistency.
- Serve: Top with Parmesan and herbs before serving.
Notes
- For added protein, stir in cooked chicken, shrimp, or white beans.
- Use fire-roasted tomatoes for a smoky flavor.
- Substitute half-and-half for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg
