Creamy Tomato Garlic Pasta

There’s an elegant simplicity to truly great pasta dishes, where a few quality ingredients create something far greater than their sum. This Creamy Tomato Garlic Pasta embodies that principle perfectly. It’s a harmonious blend of sweet, tangy tomatoes, aromatic garlic, and rich cream that comes together in a velvety sauce, clinging lovingly to each strand of pasta. It’s the ideal answer for a busy weeknight when you crave something comforting and sophisticated without spending hours in the kitchen. Our version, perfected in the test kitchen by chef Elina Nivas, focuses on technique to elevate these simple components, ensuring the sauce is luxuriously smooth, perfectly balanced, and deeply flavorful. Let’s create a dish that feels like a special occasion, even on a Tuesday.

Creamy Tomato Garlic Pasta

A delicious and quick meal that combines juicy tomatoes, rich cream, and fragrant garlic, perfect for any night of the week.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Comfort Food, Italian

Servings 4 servings

Calories 500 kcal

Ingredients

  

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Pasta and Sauce Ingredients

• 8 oz spaghetti or fettuccine Use your preferred type of pasta.
• 1 cup ripe tomatoes (diced) Fresh tomatoes give the best flavor.
• 1 cup heavy cream Can substitute with vegan cream alternative.
• 4 cloves fresh garlic (minced) Adjust the amount of garlic based on personal taste.
• 2 tbsp extra virgin olive oil For sautéing garlic.
• 1/4 cup fresh basil (chopped) For garnish and flavor.
• Salt and pepper to taste Adjust according to preference.

Instructions

 

Cooking Pasta

• Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.

Making the Sauce

• In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
• Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
• Lower the heat and stir in heavy cream until well blended.

Combining Ingredients

• Toss cooked pasta in the sauce until evenly coated.

Serving

• Serve topped with fresh basil and optional grated Parmesan cheese.

Notes

If you have leftovers, let the pasta cool down to room temperature and store it in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat in the microwave or on the stovetop. For a bit of spice, add a pinch of red pepper flakes while sautéing the garlic.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 25gSaturated Fat: 15gSodium: 400mgFiber: 3gSugar: 4g

Keyword Creamy Pasta, Easy Pasta Recipe, Quick Dinner, Tomato Garlic Pasta, Weeknight Meal

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The Foundation of Flavor: Core Ingredients

The magic of this recipe lies in its short, intentional ingredient list. Each component plays a vital role in building the final dish.

The Aromatic Heart

• Garlic: 4-5 large cloves, thinly sliced. This cut allows the garlic to soften and mellow, infusing the oil without the risk of burning that minced garlic carries.
• High-Quality Olive Oil: A good extra-virgin olive oil provides a fruity base for the sauce.
• Crushed Red Pepper Flakes: Just a pinch adds a subtle, warm backbone.

The Tomato Base

• Canned San Marzano Tomatoes: Opt for a 28-ounce can of these DOP-certified tomatoes for their naturally sweet, low-acidity flavor and tender texture. Crushing them by hand creates the perfect rustic consistency for your Creamy Tomato Garlic Pasta.
• Tomato Paste: One tablespoon deepens the savory, umami character of the sauce.

The Creamy Element

• Heavy Cream: A half-cup introduces a luscious, rich texture without overwhelming the dish.
• Starchy Pasta Water: This is the secret weapon for achieving a silky, restaurant-quality emulsion that makes the sauce cling to the pasta. It’s absolutely non-negotiable for the perfect Creamy Tomato Garlic Pasta.

The Pasta & Finish

• Long Pasta: Spaghetti, linguine, or fettuccine are ideal for twirling and capturing the sauce.
• Fresh Basil: Torn leaves add a final burst of fragrance and color.
• Parmigiano-Reggiano: Freshly grated, it adds a salty, nutty complexity that finishes the dish beautifully. For another simple yet deeply satisfying pasta dish, you must try our One Pot Creamy Garlic Pasta.

Mastering the Method: A Step-by-Step Guide

Frequently Asked Questions (FAQ)

The Technique: Transforming Ingredients into Extraordinary Creamy Tomato Garlic Pasta

Follow these essential steps to achieve flawless results with your Creamy Tomato Garlic Pasta.

Step 1: Infusing the Aromatic Base
Bring a large pot of generously salted water to a rolling boil for your pasta. In a large skillet or Dutch oven, heat ¼ cup of olive oil over medium-low heat. Add the thinly sliced garlic and a pinch of red pepper flakes. Cook gently for 3-4 minutes, stirring frequently, until the garlic is fragrant and softened to a pale gold. This slow infusion sweetens the garlic, creating the foundational flavor for your Creamy Tomato Garlic Pasta. Avoid browning, which causes bitterness.

Step 2: Building a Rich Tomato Foundation
Stir one tablespoon of tomato paste into the fragrant garlic oil. Cook for 60 seconds to caramelize it, unlocking deep umami notes. Increase the heat to medium. Add the hand-crushed San Marzano tomatoes and all their juices. Season well with salt. Let the sauce simmer at a lively bubble for a full 10-12 minutes. This critical step cooks out the raw tomato acidity and concentrates the flavors, creating the robust, savory base essential for a perfect Creamy Tomato Garlic Pasta.

Step 3: Cooking the Pasta & Mastering the Emulsion
While your sauce simmers, cook the pasta. The key is to cook it until it is just 1-2 minutes shy of al dente—it will finish cooking in the sauce. Before draining, you must reserve at least 1 ½ cups of the starchy pasta water; this is the secret to a silky sauce.
Reduce the heat under your tomato sauce to low. Stir in ½ cup of heavy cream until fully incorporated. Add the drained, undercooked pasta directly to the skillet. Using tongs, vigorously toss and lift the pasta. Begin adding the reserved starchy water in small splashes—start with ½ cup. Continue tossing and adding water as needed. You will witness the magic of emulsification: the starch, water, cream, and tomato fuse into a glossy, cohesive sauce that perfectly coats every strand of your Creamy Tomato Garlic Pasta.

Step 4: The Finishing Touches
Remove the skillet from the heat. Stir in a generous handful of freshly grated Parmigiano-Reggiano; the cheese will melt and further thicken the sauce. Fold in most of your torn fresh basil. Give the dish a final taste, adjusting the salt if needed, and finish with a crack of black pepper. Your restaurant-quality Creamy Tomato Garlic Pasta is ready to serve.

Pro Tips from the Kitchen

• Undercook Your Pasta: Finishing the pasta in the sauce is not a suggestion—it’s the rule. It allows the noodles to absorb flavor and release starch directly into the sauce.
• Embrace the Toss: Don’t just stir. Use a confident lifting and tossing motion with tongs. This action is essential for proper emulsification in your Creamy Tomato Garlic Pasta.
• Control Your Heat: When adding the cream, ensure the sauce is not boiling vigorously to prevent separation.
• Fresh is Best: Freshly grated cheese and torn basil make a significant difference in flavor and aroma compared to pre-packaged alternatives.

Serving Suggestions & Customizations

Serve this Creamy Tomato Garlic Pasta immediately in warm bowls, garnished with the remaining basil, extra cheese, and a final drizzle of olive oil.

To Make It Your Own:

• Add Protein: Top with seared shrimp, grilled chicken strips, or crispy pancetta added in with the garlic.
• Boost with Veggies: Stir in a couple of handfuls of baby spinach or arugula just at the end of cooking.
• Herb Variations: Try fresh oregano or flat-leaf parsley in place of or alongside the basil.

Storing and Reheating Leftovers

This Creamy Tomato Garlic Pasta is truly at its best when served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably upon cooling.

To reheat, gently warm it in a skillet over low heat, adding a small splash of milk, cream, or even water to help loosen the sauce back to a creamy consistency. Avoid the microwave, as it can cause the sauce to separate and the pasta to become gummy.

Q: Can I use fresh tomatoes instead of canned?
A: For this specific recipe and its quick-cooking nature, high-quality canned tomatoes are recommended for consistent flavor and texture. Using fresh tomatoes requires peeling, seeding, and a much longer cooking time to break down properly.

Q: My sauce separated or looks oily. What went wrong?
A: This usually happens if the heat was too high when adding the cream or if the emulsion wasn’t created properly. To fix it, remove the pan from heat, add another splash of starchy pasta water or cream, and toss vigorously to re-emulsify.

Q: Is there a way to make this recipe lighter?
A: You can substitute the heavy cream with half-and-half or whole milk, though the sauce will be slightly less rich and thick. The starchy pasta water remains key to creating body.

Q: Can I make this dish ahead of time?
A: You can prepare the tomato sauce base (through Step 2) up to 2 days in advance. Store it in the fridge and gently reheat it before proceeding with adding the cream, pasta, and pasta water to finish the dish fresh.

Conclusion: Your New Go-To Comfort Food

This Creamy Tomato Garlic Pasta recipe is a celebration of simplicity done right. It proves that with careful attention to a few fundamental techniques, you can create a dish that is both incredibly comforting and impressively elegant. It’s versatile, quick, and reliably delicious—the kind of recipe that builds confidence in the kitchen and becomes a cherished part of your regular meal rotation. So, the next time you need a guaranteed crowd-pleaser that comes together in the time it takes to boil water, remember this dish. It’s sure to become a fast favorite. this is our pinterest account for more ideas.