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Creamy Tomato Garlic Pasta

Creamy Tomato Garlic Pasta

This Creamy Tomato Garlic Pasta is a quick and comforting meal, perfect for a busy weeknight. In just 30 minutes, simple pantry staples are transformed into a delicious dish featuring a velvety sauce of tomatoes, garlic, and cream. It's an indulgent yet easy recipe that tastes like it simmered for hours.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz penne or fettuccine pasta
  • 4 cloves fresh garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot
  • Large skillet

Method
 

Instructions
  1. First things first, get a large pot of water on the stove and bring it to a rolling boil. Don't forget to salt it generously—it should taste like the sea! This is your only chance to season the pasta itself. Cook your pasta according to the package directions until it's al dente, which usually takes about 8-10 minutes.
  2. While your pasta is bubbling away, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and cook, stirring frequently, for about 1-2 minutes. You're looking for it to become incredibly fragrant and just lightly golden. Be careful not to let it burn, as that will make the whole sauce bitter.
  3. Once the garlic is perfect, pour the entire can of diced tomatoes, juice and all, into the skillet. Give it a good stir and let it simmer for about 5 minutes. The sauce will start to thicken up a bit as some of the liquid evaporates, concentrating that lovely tomato flavor.
  4. Now, turn the heat down to low and slowly stir in the heavy cream. Let the sauce gently bubble for another 2 minutes. This step is what transforms the sauce from a simple tomato base into something rich and velvety.
  5. Remove the skillet from the heat and stir in the grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. This is the time to taste it and season with salt and pepper until it’s just right.
  6. By now, your pasta should be perfectly al dente. Drain it, but make sure to save about a cup of the starchy cooking water. Add the drained pasta directly to the skillet with the sauce and toss everything together until the pasta is well-coated. If the sauce seems a little too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
  7. Serve it up hot, right away, with an extra sprinkle of Parmesan cheese on top. It’s simple, but absolutely divine.

Notes

To ensure perfect flavor, cook the garlic until fragrant and pale golden, but do not burn it. Use the starchy pasta water to help the sauce cling to the pasta and create a silky consistency. You can add protein like grilled chicken or shrimp, or vegetables like spinach. The sauce can be made ahead and stored for up to 3 days in the refrigerator. Reheat leftovers in a skillet over low heat with a splash of milk or cream to restore creaminess.