Hey y'all! If you’re on the lookout for a pasta recipe that’s as comforting as it is easy, you’ve stumbled onto a winner. This Creamy Tomato Garlic pasta Recipe is loaded with silky smooth sauce, kissed with the warmth of fresh garlic, and guaranteed to make your taste buds sing. Whether you’re cooking for a cozy weeknight meal, a special dinner date, or just craving some creamy goodness, this dish has you covered. Let’s get cooking!
Why You’ll Love This
- Rich, creamy texture with bold tomato and savory garlic flavors.
- Ready in just 30 minutes, making it perfect for busy weeknights.
- Uses pantry staples and a single pan for easy cleanup.
- Versatile enough to serve as a main or side dish for any occasion.
- Kid-friendly, vegetarian, and simple to customize with your favorite ingredients.
Ingredients
- 12 oz (340 g) pasta (penne, fettuccine, or spaghetti work great)
- 2 tablespoon olive oil
- 5 cloves garlic, minced
- 1 (14 oz/400 g) can crushed tomatoes
- ½ cup (120 ml) heavy cream
- ¼ cup (25 g) grated Parmesan cheese
- 1 teaspoon salt (plus extra for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Fresh basil leaves, for garnish
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions (usually 10-12 minutes), until al dente.
- Reserve ½ cup pasta water, then drain pasta and set aside.
Step 2: Sauté the Garlic
- In a large skillet or saucepan, heat olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and just golden (don’t let it burn).
Step 3: Make the Creamy Tomato Sauce
- Pour in the crushed tomatoes and stir to combine with garlic.
- Bring to a gentle simmer and cook for 5 minutes to let flavors meld.
- Add heavy cream, Parmesan cheese, salt, pepper, oregano, and red pepper flakes (if using). Stir to blend.
- Simmer on low for 5 minutes until the sauce is thick, creamy, and slightly reduced.
Step 4: Combine Pasta and Sauce
- Add cooked pasta to the sauce. Toss to coat evenly, adding pasta water as needed for a silkier texture.
- Taste and adjust salt and pepper as desired.
- Garnish with fresh basil and a sprinkle of Parmesan. Serve immediately!
Notes
- Reserve some pasta water to help thin the sauce and make it cling perfectly to the noodles.
- For extra flavor, add a splash of good-quality balsamic vinegar to the sauce before serving.
- If dairy-free, substitute heavy cream with coconut cream and skip the Parmesan or use a vegan alternative.
Variations
- Protein Boost: Add cooked chicken, shrimp, or sautéed mushrooms for extra substance.
- Spicy Kick: Stir in more crushed red pepper or a dash of hot sauce.
- Vegan Version: Use plant-based cream and cheese for a delicious dairy-free meal.
Required Equipment
- Large pot for boiling pasta
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Storage Instructions
- Allow leftovers to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of cream or milk to regain creaminess.
- Not recommended for freezing, as the sauce may separate upon thawing.
Suggested Pairings & Serving Recommendations
- Serve with crusty garlic bread or a fresh green salad for a balanced meal.
- Pair with a crisp white wine, like Pinot Grigio, to complement the creamy tomato flavors.
- Add roasted vegetables on the side for color and nutrition.
Pro Tips
- Always add the cream off the heat to prevent splitting for a perfectly silky sauce.
- Mince the garlic finely for a more even, mellow flavor throughout the sauce.
- Use freshly grated Parmesan for the best melting and flavor.
FAQ
Can I use fresh tomatoes instead of canned?
Yes, about 5-6 medium ripe tomatoes, peeled and chopped, can be used; just cook them down until saucy.
Is it possible to make this dish gluten-free?
Absolutely—just substitute with your favorite gluten-free pasta variety and follow the same steps.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients, use a larger pan, and taste as you go to adjust the seasoning.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 340 g (12 oz) pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 can (400 g/14 oz) crushed tomatoes
- 120 ml (½ cup) heavy cream
- 60 g (½ cup) grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
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1Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
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2Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
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3Pour in the crushed tomatoes and dried Italian herbs. Simmer for about 8-10 minutes, stirring occasionally, until slightly thickened.
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4Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Cook for 2-3 minutes more, stirring until the sauce is creamy and smooth.
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5Add the cooked pasta to the sauce, tossing until fully coated. Season with salt and black pepper to taste.
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6Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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