Introduction
The kitchen smelled like warm garlic and sunshine. Right away, that first stir of cream into bright tomatoes sends a little flashback — this Creamy Tomato Garlic Pasta always takes me back to Sunday dinners. This dish is quick, honest, and full of small, comforting details. Also, if you like easy home baking afterward, peek at my note about a sweet finish like the coconut cake I love. This always takes me back to Sunday dinners.
Why You’ll Love This
- Ready in under 30 minutes — weeknight magic.
- Uses pantry staples and one fresh herb — budget-friendly.
- Gentle creaminess with bright tomato pop — kid-approved.
- Hands-on but forgiving — great for new cooks.
Quick Recipe Snapshot
- Servings: 2–3
- Prep time: 8 minutes
- Cook time: 12–15 minutes
- Total time: 20–25 minutes
- Skill level: Easy
- Taste: creamy + bright with garlicky warmth
Warm reassurance: follow the simple cues and you’ll have a silky sauce that clings to every strand.
Ingredients You’ll Need
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes (diced)
- 1 cup heavy cream
- 4 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
Chef notes:
- Fresh garlic = bigger flavor.
- Ripe tomatoes = best sauce sweetness.
- Heavy cream = use full-fat for silk.
- Olive oil = gentle heat only.
- Basil = add at the end for brightness.
Also, after the meal, consider a simple dessert like an easy coconut cake recipe to keep the comfort going.
How to Make It
- First, boil a large pot of salted water until it reaches a lively simmer. Add the pasta and cook according to package directions until al dente. Drain and set aside, keeping a little pasta water if you like a looser sauce.
- Then, heat the olive oil in a large skillet over medium heat. You want a gentle shimmer, not smoke.
- Next, add the minced garlic and sauté. Stir constantly; watch for a light golden edge and a toasty garlic aroma — that’s your cue.
- Meanwhile, add the diced tomatoes to the skillet. Season with salt and pepper. Simmer for about 5 minutes until the tomatoes soften and release juice. You’ll see them break down and a rich color develop.
- Lower the heat, then pour in the heavy cream. Stir until the sauce becomes smooth and slightly thickened. If it looks too thick, add a splash of reserved pasta water.
- Finally, toss the cooked pasta into the skillet. Toss and fold until every strand gets a glossy coat. Taste and adjust salt and pepper. Finish with the chopped basil on top for a fresh, fragrant lift.
For a little inspiration with desserts, I often pair this with my favorite coconut cake when guests come over.
Kitchen Tips (From My Kitchen)
- Time-saver: Boil the pasta while you prep the sauce so everything finishes together.
- Common mistake + fix: Don’t let garlic burn; lower the heat and add tomatoes if it browns too fast.
- Simple variation: Stir in red pepper flakes and lemon zest for a spicy, bright twist; also try adding cooked chicken for heft — and see how it balances with an easy coconut cake recipe after.
Serving Ideas
- Weeknight dinner: Serve with a simple green salad and crusty bread.
- Casual brunch: Top with a soft-poached egg for extra richness.
- Small gathering: Add grilled shrimp and a lemon wedge for an elegant touch.
- Holiday side: Offer as a mild pasta alongside roasted vegetables.
Optional garnishes: grated Parmesan, extra basil leaves, or a drizzle of olive oil.
Also, for a playful plate, serve with a slice of cake like the coconut cake I love to round out the meal.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended — cream changes texture when frozen.
- Reheat: Gently warm in a skillet with a splash of cream or milk to restore silkiness.
Leftover idea: Turn it into a warm pasta salad bowl with cherry tomatoes and arugula.
Creamy Tomato Garlic Pasta
Ingredients
Method
- Boil a large pot of salted water until it reaches a lively simmer. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté, stirring constantly until lightly golden and aromatic.
- Add the diced tomatoes to the skillet; season with salt and pepper. Simmer for about 5 minutes until the tomatoes soften.
- Lower the heat, then pour in the heavy cream, stirring until smooth. Adjust with pasta water if too thick.
- Toss the cooked pasta into the sauce, mixing until every strand is coated. Adjust seasoning as needed and top with chopped basil.
Notes
FAQs
Q: Can I make this ahead?
A: Yes, you can make the sauce a day ahead and reheat gently; toss with freshly cooked pasta just before serving.
Q: What can I substitute for heavy cream?
A: Use half-and-half for a lighter version, but expect a thinner sauce; if you need thickness, simmer a bit longer.
Q: How will I know when the sauce is done?
A: The sauce is ready when it coats the back of a spoon and the aroma turns rich and garlicky. Also, the tomatoes should soften and the cream should look glossy.
Q: Can I freeze Creamy Tomato Garlic Pasta?
A: I don’t recommend freezing finished Creamy Tomato Garlic Pasta because the cream separates; instead freeze the tomato base without cream.
Final Thoughts
I love how this recipe feels both humble and a little indulgent. Also, it’s forgiving — you can tweak garlic, cream, or herbs and still end up with something cozy. Try it tonight, tweak it tomorrow, and share it with someone who likes simple, warm food. Creamy Tomato Garlic Pasta
Conclusion
For a slightly different take, you can compare notes with Salt & Lavender’s creamy tomato pasta for texture tips. Also, check out Carolina Gelen’s Creamy Tomato Pasta for another home-cook angle.
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