Creamy Tomato Garlic Pasta

Why You’ll Love This Recipe

I love how this pasta is both rich and refreshing. The cream gives it that comforting, velvety texture, while the tomatoes and garlic keep it vibrant and flavorful. It’s ready in under 30 minutes, so it’s perfect when I want something satisfying without spending hours in the kitchen. Whether I’m cooking for myself or sharing with others, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• spaghetti or fettuccine

• ripe tomatoes (diced)

• heavy cream

• fresh garlic (minced)

• extra virgin olive oil

• fresh basil (chopped)

• salt and pepper to taste

Directions

1. I start by boiling a large pot of salted water, then cook the pasta according to the package instructions until al dente. I drain it and set it aside.

2. In a large skillet, I heat the olive oil over medium heat and sauté the minced garlic until it turns golden and fragrant.

3. I add the diced tomatoes, along with salt and pepper, and let them simmer for about 5 minutes to release their juices.

4. I reduce the heat and stir in the heavy cream, blending everything together into a smooth, creamy sauce.

5. I toss the cooked pasta into the skillet and mix until every strand is coated in the sauce.

6. Just before serving, I top it with chopped fresh basil and, if I feel like it, some grated Parmesan cheese.

Servings and timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

When I want a protein boost, I add grilled chicken, shrimp, or even sautéed mushrooms. For a spicy twist, I sprinkle in some red pepper flakes. If I’m out of heavy cream, I sometimes use a mix of milk and a bit of butter to keep it creamy but lighter. And for a heartier feel, I occasionally swap spaghetti for rigatoni or penne.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or milk to help revive the sauce and warm it gently on the stove or in the microwave. I avoid overheating it so the cream doesn’t break.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I use canned diced tomatoes when fresh ones aren’t available. I drain them slightly to keep the sauce from getting too watery.

Is there a dairy-free option?

I substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream. The texture stays creamy, and it still tastes great.

What’s the best pasta for this recipe?

I usually go for spaghetti or fettuccine, but penne and linguine also work really well with this sauce.

Can I add cheese to the sauce?

Absolutely. I sometimes stir in grated Parmesan or even cream cheese for extra richness.

How do I make it more filling?

I add protein like chicken or shrimp, or toss in some sautéed spinach or broccoli for more substance.

Conclusion

Creamy Tomato Garlic Pasta is one of those recipes I keep coming back to. It’s easy, comforting, and full of flavor. Whether I’m making a quick dinner during the week or cooking something cozy for a night in, this dish always delivers.

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