Creamy Tomato Garlic Pasta

A bowl of creamy tomato garlic pasta is comfort food at its most refined, featuring bright tomatoes, garlic, and silky cream in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 500

Pasta Ingredients

8 oz pasta (spaghetti or penne) Choose a pasta that holds sauce well; penne captures more sauce.

Sauce Ingredients

2 cups ripe tomatoes, chopped Use vine-ripened or heirloom tomatoes for the best flavor.
4 cloves garlic, minced Mince finely for even flavor dispersion.
1 cup heavy cream Use full-fat cream for the best texture.
2 tablespoons olive oil For sautéing garlic.
to taste salt and pepper Adjust seasoning to preference.
for garnish fresh basil Add torn basil for freshness.
for serving Parmesan cheese Grate fresh Parmesan for serving.

Cook the Pasta

Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to the package instructions until al dente, then drain, reserving a cup of pasta water. Set the pasta aside.

Sauté the Garlic

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Cook the Tomatoes

Add chopped tomatoes to the skillet and stir. Cook for 5–7 minutes until softened and starting to break down.

Add the Cream

Lower the heat and pour in heavy cream. Stir to combine and simmer gently for 2–3 minutes until slightly thickened.

Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat. Add pasta water if needed for consistency.

Season

Season with salt and pepper to taste. Adjust acidity with sugar or lemon as needed.

Serve

Serve the pasta hot, garnished with fresh basil and a generous grating of Parmesan cheese.

Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or pasta water.