Creamy Tomato Garlic Pasta
A quick and easy creamy pasta dish featuring fresh tomatoes and garlic, perfect for weeknight dinners.
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.
Notes
Cool the pasta to room temperature before storing. Store in the fridge for 2–3 days. Reheat gently with a splash of cream or water to loosen the sauce. Can be frozen, but cream sauces may change texture.