Creamy Tomato Garlic Pasta
A bowl of glossy noodles tossed in a silky tomato-and-garlic sauce, this weeknight-friendly dish is indulgent yet easy to prepare, making it perfect for busy nights.
Ingredients
Main Ingredients
- 8 oz pasta of your choice (spaghetti, penne, fusilli) Short shapes hold scoops of sauce; long pasta gives a comforting twirl.
- 2 cups ripe tomatoes, chopped (about 2–3 medium) Roma or vine-ripe work well.
- 4 cloves garlic, minced Adjust to taste.
- 1 cup heavy cream Can be replaced with half-and-half for a lighter version.
- 2 tablespoons olive oil
- to taste salt and freshly ground black pepper
- to garnish fresh basil leaves
- to taste grated Parmesan cheese (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté just until fragrant, about 30–60 seconds. Avoid letting it brown.
- Add chopped tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and release juices, about 5 minutes.
- Pour in heavy cream and stir to combine. Season with salt and pepper. Lower the heat and let the sauce simmer gently for 2–4 minutes until it thickens slightly.
- Add the cooked pasta to the skillet and toss to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Taste and adjust seasoning. Serve immediately, garnished with torn fresh basil and grated Parmesan if desired.
Notes
To enhance the meal, consider serving with a salad or crusty bread. For added protein, top with seared shrimp or chicken.