There’s a special kind of magic that happens when sweet tomatoes, pungent garlic, and velvety cream come together. This Creamy Tomato Garlic Pasta is the definition of cozy indulgence—a dish that feels like a warm hug in a bowl. Perfect for chilly nights, busy weeknights, or anytime you need a quick yet deeply satisfying meal. Imagine tender pasta swirled in a luxuriously smooth, rosy-hued sauce that’s rich but bright, comforting but vibrant. It’s the kind of simple, stunning meal that makes everyone at the table feel cared for.
Why You’ll Love This Pasta
- Comfort Food, Elevated: It’s creamy, dreamy, and packed with flavor, yet feels a little more special than your average weeknight pasta.
- Ready in 30 Minutes: From stove to table in about half an hour—perfect for when hunger strikes fast.
- Pantry-Friendly: Built on simple, affordable staples you likely already have.
- Endlessly Adaptable: Easy to add proteins or veggies, or to lighten it up with a few smart swaps.
- Crowd-Pleasing: Its universal appeal makes it a guaranteed hit for family dinners or casual entertaining.
Ingredients You’ll Need
For the Pasta & Sauce:
- Pasta: 12 oz (340 g) spaghetti, fettuccine, or your favorite shape.
- Olive Oil: 2 tbsp for sautéing.
- Garlic: 4-5 cloves, minced. Fresh is key!
- Tomatoes: 1 (14.5 oz) can of diced tomatoes (with their juices) OR 4-5 fresh ripe tomatoes, chopped.
- Heavy Cream: 1 cup—for that signature rich, creamy body.
- Seasoning: Salt, black pepper, and a pinch of red pepper flakes (optional).
- Fresh Basil: A handful, chopped, plus more for garnish.
For Serving (Optional):
- Freshly grated Parmesan or Pecorino Romano cheese.
How to Make It: Simple Steps to Perfection
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Build the Sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant (don’t let it brown!).
- Simmer the Tomatoes: Add the diced tomatoes (with juices) to the skillet. Season with salt, pepper, and a pinch of red pepper flakes. Let it simmer for 5-7 minutes until the tomatoes soften and the sauce thickens slightly.
- Make it Creamy: Reduce heat to low. Pour in the heavy cream and stir to combine. Let it warm through gently for 2-3 minutes.
- Combine & Finish: Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Stir in most of the chopped fresh basil.
- Serve Immediately: Divide among bowls, garnish with remaining basil, and add a generous sprinkle of Parmesan cheese if desired.
Chef’s Tips for the Best Pasta
- Salt Your Pasta Water: It should taste like the sea! This is your main chance to season the pasta itself.
- Don’t Overcook the Garlic: Sauté just until fragrant to avoid a bitter taste.
- Reserve Pasta Water: The starchy liquid is gold for creating a silky, emulsified sauce that coats every strand.
- Fresh Herbs Last: Adding most of the basil at the end preserves its fresh, vibrant flavor and color.
Serving Suggestions
- With Bread: Serve with warm, crusty garlic bread or focaccia for dipping.
- Add a Salad: A simple arugula salad with a lemon vinaigrette cuts the richness perfectly.
- For Protein: Top with grilled chicken, shrimp, or cannellini beans for a heartier meal.
Storing & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Note: the sauce will thicken as it cools.
- Reheat: Gently reheat in a skillet over low heat, adding a splash of milk, cream, or pasta water to bring back the creamy consistency. The microwave can cause separation.
Easy Variations to Try
- Lighter Version: Substitute half the heavy cream with whole milk or evaporated milk.
- Vegan/Dairy-Free: Use full-fat coconut milk and nutritional yeast or vegan Parmesan.
- Add Veggies: Stir in a couple handfuls of fresh spinach or baby kale right before adding the pasta.
- Extra Umami: Add a tablespoon of tomato paste with the garlic, or a dash of soy sauce or fish sauce to the finished sauce.
Frequently Asked Questions
- Can I use fresh tomatoes? Absolutely! Use about 4-5 ripe, chopped tomatoes. You may need to simmer them a bit longer to break down.
- My sauce seems thin. How can I thicken it? Let it simmer uncovered for a few more minutes to reduce. The pasta water and Parmesan will also help thicken it as you toss.
- Can I make this ahead of time? The sauce can be made 1-2 days ahead. Store separately and combine with freshly cooked pasta when ready to serve.
- What can I use instead of heavy cream? Half-and-half will work in a pinch, but the sauce will be less rich and thick.
Creamy Tomato Garlic Pasta
| Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins |
|---|---|---|
| Yield: 4 servings | Category: Main Dish, Pasta | Method: Stovetop |
| Cuisine: Italian-Inspired |
Description
Luscious, quick, and comforting pasta in a creamy tomato garlic sauce that comes together in 30 minutes. The ultimate weeknight comfort food.
Ingredients
- 12 oz (340g) spaghetti or fettuccine
- 2 tbsp olive oil
- 4-5 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup heavy cream
- Salt, black pepper, and red pepper flakes to taste
- Large handful fresh basil, chopped
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium. Sauté garlic for 1 minute until fragrant.
- Add canned tomatoes (with juices), salt, pepper, and a pinch of red pepper flakes. Simmer 5-7 mins.
- Reduce heat to low. Stir in heavy cream and warm through for 2-3 mins.
- Add drained pasta to the skillet and toss to coat, adding pasta water as needed to loosen sauce. Stir in most of the basil.
- Serve immediately, garnished with remaining basil and Parmesan.
