Creamy Tomato Garlic Pasta

WANT TO SAVE THIS RECIPE?

Rich, velvety, and bursting with bold flavor—Creamy Tomato Garlic Pasta is the kind of dish that turns an ordinary dinner into something unforgettable. With a perfect harmony of tangy tomatoes, roasted garlic, and a luscious cream sauce coating every bite of al dente pasta, this meal delivers comfort in its most delicious form. It’s the kind of pasta that doesn’t just feed your hunger, it satisfies your soul.

Whether you’re making it for a cozy date night, a family dinner, or just a solo treat-yourself evening, this dish checks every box: quick to prepare, indulgent without being heavy, and packed with layers of flavor. The sweetness of slow-cooked garlic pairs beautifully with the acidity of the tomatoes, while a touch of cream brings everything together for a smooth finish. Top it off with freshly grated Parmesan and basil, and you’ve got a restaurant-worthy meal in under 30 minutes.

Why You’ll Love This Creamy Tomato Garlic Pasta

• It’s quick: ready in under 30 minutes, perfect for weeknights.
• Incredibly flavorful thanks to the garlic-tomato combo.
• Creamy, cheesy, and comforting without being overly rich.
• Easily customizable—add proteins like grilled chicken or shrimp.
• Uses pantry staples—no fancy ingredients required.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

• Large Pot: For boiling the pasta evenly without clumping.
• Large Skillet or Saucepan: To build and simmer the creamy tomato garlic sauce.
• Fine Grater: Ideal for freshly grating Parmesan cheese, which melts better than pre-shredded.
• Garlic Press (optional): Speeds up mincing garlic, intensifying flavor release.
• Wooden Spoon or Silicone Spatula: Gentle on pans while ensuring thorough stirring.
• Colander: For draining pasta quickly and efficiently.

These tools ensure a smoother cooking process, even cooking, and optimal flavor release—especially when dealing with a sauce that requires gentle heat to marry the ingredients perfectly.

Preparation Tips

Before you begin, bring all your ingredients to room temperature—especially the cream—to avoid curdling when it hits the hot pan. Cook the pasta until just al dente, since it’ll finish cooking in the sauce, soaking up all those amazing flavors. Be patient with the garlic: let it cook gently to become sweet and fragrant without burning. Don’t skip reserving some pasta water—it’s a game-changer for adjusting the sauce’s consistency and helping it cling to the pasta. And always taste as you go—fine-tuning seasoning makes the difference between good and great.

Ingredients for this Creamy Tomato Garlic Pasta

• 12 oz rigatoni or penne pasta
• 1 tbsp olive oil
• 5–6 garlic cloves, minced (or more for garlic lovers!)
• 1/2 tsp red pepper flakes (adjust to heat preference)
• 1 (14 oz) can crushed tomatoes or tomato passata
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (room temperature)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil (or 1 tsp dried basil)
• 1 tbsp butter (optional, for extra richness)
• Reserved pasta water (start with 1/4 cup)
• Dollop of ricotta or burrata for topping (optional but recommended)

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, according to package directions. Reserve 1/2 cup of the pasta water before draining. This will help emulsify and thicken the sauce later.

---

Step 2: Sauté the Garlic and Pepper Flakes

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing gently for 1–2 minutes until the garlic is golden and aromatic. Be careful not to burn the garlic—it should be fragrant, not bitter.

---

Step 3: Add the Tomatoes and Simmer

Pour in the crushed tomatoes or tomato passata. Stir to combine and let it simmer for about 6–8 minutes. Add a pinch of sugar if the sauce tastes too acidic. Season with salt and black pepper to taste.

---

Step 4: Stir in the Cream and Butter

Lower the heat and slowly stir in the heavy cream, mixing until the sauce becomes a rich, pinkish hue. Add butter at this stage if using, for added depth and silkiness. Simmer on low for 3–4 more minutes to thicken slightly.

---

Step 5: Combine Pasta with Sauce

Add the drained pasta directly to the skillet with the sauce. Toss to coat every piece evenly. If the sauce seems too thick, add a splash of reserved pasta water a bit at a time until the consistency is perfect—creamy and clingy, not watery.

---

Step 6: Add Cheese and Basil

Sprinkle in the grated Parmesan and chopped basil. Stir until the cheese melts into the sauce and the basil becomes fragrant. Taste and adjust seasoning again if needed.

---

Step 7: Plate and Garnish

Serve the pasta hot, with a generous grating of Parmesan on top. Finish with a dollop of ricotta or a spoonful of burrata if you want extra creaminess and flair. Garnish with more fresh basil and cracked pepper for a restaurant-quality presentation.

---

Notes

For the richest flavor, use good-quality canned tomatoes and freshly grated Parmesan. Don’t skip the pasta water—it helps bind the sauce to the pasta like a pro. Want to boost the dish with protein? Grilled chicken, sautéed shrimp, or crispy pancetta make excellent additions. For a vegetarian boost, add sautéed mushrooms or spinach.

---

Watch Out for These Mistakes While Cooking

• Overcooking the garlic: Garlic cooks fast and can go from golden to bitter in seconds. Stay close to the pan and use medium heat.
• Adding cream too quickly: If your tomato sauce is too hot, the cream may separate. Lower the heat and add the cream slowly while stirring.
• Skipping pasta water: This starchy water is essential for a creamy, emulsified sauce that clings to the pasta.
• Using pre-grated cheese: It contains anti-caking agents that prevent smooth melting. Always use fresh Parm.
• Overcooking pasta: Al dente is key—especially since it finishes cooking in the sauce.

---

Storage Instructions

Store leftover Creamy Tomato Garlic Pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce and warm gently on the stove or in the microwave. This dish doesn’t freeze well due to the dairy content which may separate upon thawing.

---

Estimated Nutrition (Per Serving – Serves 4)

• Calories: 520
• Protein: 13g
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 65g
• Fiber: 4g
• Sugar: 8g
• Sodium: 480mg
• Cholesterol: 60mg

---

Frequently Asked Questions

Can I make this dairy-free?

Yes! Swap the heavy cream for coconut cream or an unsweetened oat-based cream alternative, and use nutritional yeast or a vegan Parmesan substitute.

What’s the best pasta for this recipe?

Short, sturdy shapes like rigatoni, penne, or ziti work best as they hold the sauce well.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 2 cups of chopped, ripe tomatoes. Roast or simmer them until soft and blend if needed for a smoother texture.

How do I make it spicier?

Increase the red pepper flakes to your liking or add a touch of cayenne pepper.

Is this recipe gluten-free?

It can be—just use gluten-free pasta. The sauce itself is naturally gluten-free.

Can I add meat?

Yes, cooked and sliced grilled chicken, crumbled Italian sausage, or crispy pancetta are great additions.

What herbs go well in this dish?

Fresh basil is the classic choice, but thyme or oregano can also work beautifully.

How do I make the sauce thicker?

Let it simmer longer to reduce, or add a touch more Parmesan cheese to thicken naturally.

---

Conclusion

Creamy Tomato Garlic Pasta is a weeknight favorite that checks every box—fast, flavorful, and deeply satisfying. With its luxurious texture, balanced tangy-sweet flavors, and comforting warmth, it’s a dish you’ll return to again and again. Whether you’re dressing it up for guests or keeping it simple for yourself, it brings big flavor with minimal fuss.

---

Print