why make this recipe
This pasta is quick, creamy, and full of garlic and tomato taste. You can make it fast on a weeknight. It uses few ingredients and feels like a small treat. If you like simple pasta meals, try it with a side like a light salad or bread. For another simple pasta idea, see this Cajun pasta.
introduction
Creamy Tomato Garlic Pasta is an easy dish that mixes fresh tomato, garlic, and cream with pasta. It uses common items and cooks in one pan for the sauce. The result is smooth, mild, and comforting. This recipe also pairs well with cooked chicken or vegetables, like in a creamy chicken pasta idea found here: creamy rotisserie chicken broccoli pasta.
how to make Creamy Tomato Garlic Pasta
Make the sauce first, then toss the pasta in it. Sauté garlic in olive oil until it smells good and turns light brown. Add diced tomatoes, salt, and pepper, and let them soften for a few minutes. Turn the heat low and stir in the cream until the sauce is smooth. Add the cooked pasta and mix well so every strand gets the sauce. Finish with fresh basil on top.
Ingredients :
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes (diced)
- 1 cup heavy cream
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
Directions :
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
- 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.
- Toss cooked pasta in the sauce until evenly coated.
- Serve topped with fresh basil and optional grated Parmesan cheese.
how to serve Creamy Tomato Garlic Pasta
Serve hot on a plate or in a shallow bowl. Sprinkle fresh basil and grated Parmesan if you like. Add a side of crusty bread to soak the sauce. A simple green salad makes a light side.
how to store Creamy Tomato Garlic Pasta
Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for 2–3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. Do not keep it at room temperature for more than two hours.
tips to make Creamy Tomato Garlic Pasta
- Use ripe tomatoes for the best taste.
- Do not burn the garlic; keep the heat medium.
- If the sauce is too thick, add a little pasta water or cream.
- Cook pasta just until al dente so it does not get soft after tossing in the sauce.
- For another twist on simple pasta, try a cheesy version here: cheesy spaghetti and garlic bread idea.
variation (if any)
- Add cooked shrimp or cooked chicken for more protein.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Mix in a pinch of red pepper flakes for heat.
- Stir in roasted vegetables like bell peppers or zucchini.
FAQs
Q: Can I use canned tomatoes?
A: Yes. Use a can of diced tomatoes and drain some juice if you want a thicker sauce.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream or coconut cream. The taste will be a bit different but still good.
Q: How long does this take to make?
A: About 20–25 minutes from start to finish if your water is already boiling.
Q: Can I freeze this pasta?
A: You can freeze it, but cream sauces can change texture. Freeze in a safe container and thaw slowly. Reheat with a little extra cream or milk.
Conclusion
For more creamy tomato pasta ideas, check this version from Maja’s site: Easy and Creamy Tomato Garlic Pasta Recipe – Maja’s Recipes. You can also see a similar simple take on the dish here: Super Easy Creamy Tomato Pasta • Salt & Lavender. Another good write-up is available from Carolina Gelen: Creamy Tomato Pasta – by Carolina Gelen – SCRAPS.
Creamy Tomato Garlic Pasta
Ingredients
Pasta
- 8 oz spaghetti or fettuccine
Sauce Ingredients
- 1 cup ripe tomatoes (diced) Use ripe tomatoes for the best taste.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 4 cloves fresh garlic (minced) Do not burn the garlic; keep the heat medium.
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped) Finish with fresh basil on top.
- to taste Salt and pepper
Instructions
Preparation
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
- 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.
- Toss cooked pasta in the sauce until evenly coated.
Serving
- Serve hot on a plate or in a shallow bowl, topped with fresh basil and optional grated Parmesan cheese.
