Creamy Tomato Garlic Pasta

A comforting and creamy pasta dish featuring ripe tomatoes, garlic, and heavy cream, perfect for weeknight dinners or casual gatherings.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 600 kcal

Ingredients

Pasta and sauce base

8 oz spaghetti or fettuccine Choose spaghetti for better sauce cling, or fettuccine for a richer mouthfeel.
1 cup ripe tomatoes (diced) Fresh heirloom tomatoes are best; substitute with canned San Marzano if out of season.
1 cup heavy cream For a lighter option, half-and-half can be used, though it's less rich.

Flavor enhancers

4 cloves fresh garlic (minced) Fresh garlic is crucial; avoid garlic powder.
2 tbsp extra virgin olive oil Use good quality olive oil for added flavor.
1/4 cup fresh basil (chopped) Fresh basil brightens the dish; dried basil can be used in a pinch.
to taste salt Enhances flavors.
to taste pepper Adds a gentle kick.

Instructions

Cooking the Pasta

Boil salted water in a large pot. Cook the spaghetti (or fettuccine) according to the package instructions until al dente. Drain and set aside.

Making the Sauce

In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and sauté until golden brown and fragrant.
Add the diced tomatoes, a generous pinch of salt, and a good crack of pepper. Simmer this mixture for about 5 minutes, allowing the tomatoes to soften.
Lower the heat and stir in the heavy cream, mixing until well blended.

Combining

Toss your cooked pasta into the sauce, ensuring that every strand is luxuriously coated.

Serving

Serve immediately topped with fresh basil. A sprinkle of grated Parmesan cheese can add extra indulgence.

Notes

Pair with a mixed green salad and crusty bread for a complete meal. To store leftovers, cool at room temperature and transfer to an airtight container, keeping for up to three days in the fridge.

Keyword Comfort Food, Creamy Pasta, Easy Dinner, Quick Recipe, Tomato Garlic Pasta