Creamy Tomato Garlic Pasta is one of my favorite comfort meals—rich, silky, and full of bold garlic and tomato flavor. It’s the kind of dish I turn to when I want something that feels indulgent but is still quick and simple to make. The creamy sauce coats every strand of pasta perfectly, and the aroma alone is enough to make me hungry before it even hits the plate.
Why You’ll Love This Recipe
I love this recipe because it comes together in about 30 minutes using pantry staples. The tomato and garlic base gives it depth, while the cream adds just the right amount of luxury. It’s easy to customize with veggies, protein, or herbs, and it tastes just as good the next day. Whether I’m making a weeknight dinner or something to impress guests, this pasta never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pasta (fettuccine, penne, or spaghetti work well)
- Olive oil or butter
- Garlic (minced)
- Crushed tomatoes or tomato sauce
- Tomato paste (for richness)
- Heavy cream or half-and-half
- Salt and black pepper
- Red pepper flakes (optional for heat)
- Parmesan cheese (grated)
- Fresh basil or parsley (for garnish)
Directions
- I cook the pasta in salted boiling water according to package instructions, then drain and set it aside.
- In a large skillet, I heat olive oil or butter over medium heat and sauté the garlic until fragrant—about 1 minute.
- I stir in the tomato paste and cook it for a minute to deepen the flavor, then add crushed tomatoes.
- I season with salt, pepper, and red pepper flakes if I want a bit of spice.
- I let the sauce simmer gently for 8–10 minutes until it thickens slightly.
- I stir in the cream and let it cook for another 2–3 minutes until the sauce is smooth and creamy.
- I add the cooked pasta to the skillet and toss it to coat evenly in the sauce.
- I finish with grated Parmesan and a sprinkle of fresh herbs before serving.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: Around 30 minutes
Variations
Sometimes I add sautéed spinach, mushrooms, or roasted bell peppers to the sauce for extra flavor and nutrition. For a protein boost, I stir in grilled chicken, shrimp, or chickpeas. I’ve also made a dairy-free version using coconut milk instead of cream and nutritional yeast in place of Parmesan.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or milk to loosen the sauce. The microwave works too—just cover and stir halfway through heating to keep the sauce smooth.
FAQs
Can I use fresh tomatoes?
Yes. I sometimes use peeled, chopped fresh tomatoes—just simmer them longer until they break down and thicken.
Is this recipe vegetarian?
Yes, it’s naturally vegetarian. I make sure to use vegetarian-friendly Parmesan if I’m serving it to strict vegetarians.
Can I make this gluten-free?
Absolutely. I use gluten-free pasta, and everything else in the recipe is naturally gluten-free.
How can I make it spicier?
I add extra red pepper flakes, a pinch of cayenne, or even stir in a little chili paste to give it more heat.
Can I make the sauce ahead?
Yes. I make the sauce and store it in the fridge for up to 3 days, then just reheat and toss with freshly cooked pasta.
Conclusion
Creamy Tomato Garlic Pasta is one of my favorite dishes when I want comfort, speed, and flavor all in one bowl. It’s creamy without being heavy, garlicky without being overpowering, and always hits the spot. Whether I’m making it for a cozy night in or sharing it with friends, it’s a meal that feels special every time.
Print
Creamy Tomato Garlic Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian‑Inspired / Comfort Food
Description
Creamy Tomato Garlic Pasta is a rich, silky, comfort‑food dish with bold garlic and tomato flavor, finished with cream and freshly grated Parmesan—perfect for a quick indulgent meal in about 30 minutes.
Ingredients
- Pasta (fettuccine, penne or spaghetti) – about 12 oz for 4 servings
- 2 tablespoons olive oil or unsalted butter
- 4 cloves garlic, minced
- 1 can (14‑16 oz) crushed tomatoes or tomato sauce
- 1–2 tablespoons tomato paste (for richness)
- ½ to ¾ cup heavy cream or half‑and‑half
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for heat)
- ½ cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions, then drain and set aside.
- In a large skillet over medium heat, heat the olive oil or butter and sauté the minced garlic for about 1 minute until fragrant.
- Stir in the tomato paste and cook for about a minute; then add the crushed tomatoes or tomato sauce.
- Season the sauce with salt, pepper, and red pepper flakes (if using). Let it simmer for 8‑10 minutes until it thickens slightly.
- Stir in the heavy cream (or half‑and‑half) and cook for another 2‑3 minutes until the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Finish by stirring in the grated Parmesan until melted, then garnish with fresh basil or parsley and serve immediately.
Notes
undefined
Nutrition
- Serving Size: 1 bowl
- Unsaturated Fat: undefined
- Cholesterol: undefined
