introduction
This is a simple, creamy pasta with tomatoes and garlic. It cooks fast and tastes fresh. If you want a full page with more notes, see the recipe page for creamy tomato garlic pasta.
why make this recipe
Make this dish when you want a quick dinner that feels rich. It uses few ingredients and little time. The sauce is creamy but light, and garlic gives the pasta a bright taste.
how to make Creamy Tomato Garlic Pasta
Cook the pasta first so it is ready when the sauce is done. Heat oil, cook garlic briefly, then add tomatoes. Let the sauce simmer, stir in cream, and mix with pasta. Add cheese and season. For a similar creamy meat option, try a creamy garlic chicken to serve on the side.
Ingredients :
8 oz pasta (your choice), 2 tbsp olive oil, 4 cloves garlic, minced, 1 can (14 oz) diced tomatoes, 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, Salt and pepper to taste, Fresh basil for garnish
Directions :
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced tomatoes (with juice) and bring to a simmer. Cook for 5 minutes.
- Lower the heat, stir in the heavy cream, and bring to a gentle simmer.
- Add the cooked pasta to the skillet, and toss to combine.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
how to serve Creamy Tomato Garlic Pasta
Serve the pasta hot in shallow bowls. Add extra Parmesan and torn basil on top. It pairs well with a green salad or simple roasted vegetables. You can also serve it with a small cooked chicken breast like creamy garlic parmesan chicken breast for a fuller meal.
how to store Creamy Tomato Garlic Pasta
Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. Do not keep at room temperature for more than two hours.
tips to make Creamy Tomato Garlic Pasta
- Use good pasta and salt the water so the pasta has flavor.
- Do not overcook the garlic or it will taste bitter.
- If the sauce is too thick after cooling, add a little pasta water, cream, or milk when you reheat.
- Taste and add salt and pepper at the end.
variation (if any)
- Add cooked shrimp or cooked chicken for more protein.
- Stir in a handful of spinach at the end for color and extra greens.
- Use crushed tomatoes for a smoother sauce.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Chop ripe tomatoes and cook a bit longer until they break down.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Mix milk with a little butter or a teaspoon of cornstarch to thicken.
Q: How do I make this dairy-free?
A: Use coconut cream or a dairy-free cream substitute and a vegan Parmesan alternative.
Q: Can I freeze this pasta?
A: Freezing cream sauces can change their texture. It is best to freeze without cream and add fresh cream when you reheat.
Conclusion
For another take on this dish with similar steps, see Easy and Creamy Tomato Garlic Pasta Recipe – Maja’s Recipes for extra ideas. If you want a different flavor base, check this Super Easy Creamy Tomato Pasta • Salt & Lavender for a simple version. For a writer’s version with notes and tips, read Creamy Tomato Pasta – by Carolina Gelen – SCRAPS.
Creamy Tomato Garlic Pasta
Ingredients
Pasta Ingredients
- 8 oz pasta (your choice) Use your favorite type of pasta.
- 2 tbsp olive oil For sautéing garlic.
- 4 cloves garlic, minced Minced for flavor.
- 1 can (14 oz) diced tomatoes Includes juice.
- 1/2 cup heavy cream Adds creaminess.
- 1/2 cup grated Parmesan cheese For flavor.
- to taste Salt and pepper For seasoning.
- to garnish Fresh basil For garnish when serving.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Add the diced tomatoes (with juice) and bring to a simmer. Cook for 5 minutes.
- Lower the heat, stir in the heavy cream, and bring to a gentle simmer.
- Add the cooked pasta to the skillet, and toss to combine.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
