Easy and Creamy Tomato Garlic Pasta is a quick, satisfying dish that brings together rich tomato flavor, a hint of garlic, and a velvety cream sauce that clings perfectly to every bite of pasta. It’s one of those recipes I reach for when I want something delicious and cozy without a lot of effort.
Why You’ll Love This Recipe
I love this pasta because it’s simple, comforting, and made with ingredients I usually already have on hand. The sauce is garlicky, smooth, and perfectly balanced with a subtle tang from the tomatoes and richness from the cream. It’s one of those meals that tastes like it took a lot of work—but comes together in under 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, linguine, or your favorite shape)
- Olive oil
- Garlic, minced
- Crushed or diced tomatoes (canned or fresh)
- Tomato paste
- Heavy cream or half-and-half
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Parmesan cheese, grated
- Fresh basil or parsley (optional, for garnish)
Directions
- I bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. I reserve a little pasta water before draining.
- While the pasta cooks, I heat olive oil in a large skillet over medium heat. I sauté the garlic for about 1–2 minutes until fragrant but not browned.
- I add the tomato paste and cook it for a minute to deepen the flavor. Then I stir in the crushed tomatoes, season with salt, pepper, and red pepper flakes (if using), and let the sauce simmer for about 5–7 minutes.
- I reduce the heat and stir in the cream. I let it simmer for a few more minutes until the sauce thickens slightly.
- I toss the cooked pasta into the skillet with the sauce, adding a splash of reserved pasta water if needed to loosen things up.
- I stir in grated Parmesan cheese and mix until the pasta is coated and creamy. I garnish with fresh herbs and serve hot.
Servings and Timing
This recipe serves 4 and takes about 25–30 minutes from start to finish. It’s perfect for a quick weeknight dinner or an easy weekend comfort meal.
Variations
- I add sautéed spinach or roasted cherry tomatoes for more veggies.
- Sometimes I throw in grilled chicken, shrimp, or chickpeas for added protein.
- For a dairy-free version, I use coconut cream or cashew cream and skip the cheese or use a vegan alternative.
- A splash of balsamic vinegar or a touch of sugar balances out the acidity of the tomatoes if needed.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. I reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce and keep it silky.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I’ve done it with peeled, chopped fresh tomatoes—just cook them down a bit longer to concentrate the flavor.
What’s the best pasta for this dish?
I usually go with penne or linguine, but honestly, any shape works. I just choose one that holds sauce well.
Can I make this ahead?
Yes, I often make the sauce ahead and store it in the fridge. I just reheat it and toss in freshly cooked pasta when ready to serve.
Is there a way to make it spicier?
Absolutely. I add more red pepper flakes, or sometimes a dash of hot sauce, to give it a kick.
What can I serve with this pasta?
I like to serve it with a simple green salad, garlic bread, or roasted vegetables for a full meal.
Conclusion
Easy and Creamy Tomato Garlic Pasta is one of those dishes that always delivers. It’s quick, rich, and deeply satisfying with every forkful. Whether I’m cooking for myself or feeding the family, it’s a go-to recipe I know I can count on for comfort and flavor—every time.
Print
Easy and Creamy Tomato Garlic Pasta
- Prep Time: Dinner, Main Dish
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Easy and Creamy Tomato Garlic Pasta is a rich, quick, and flavorful pasta dish made with garlic, crushed tomatoes, and cream for a velvety, comforting sauce. Perfect for busy weeknights, this creamy tomato garlic pasta recipe comes together in under 30 minutes.
Ingredients
- 8 oz pasta (penne, linguine, or your favorite shape)
- 1 tbsp olive oil
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (14.5 oz) can crushed or diced tomatoes
- ½ cup heavy cream or half-and-half
- Salt, to taste
- Black pepper, to taste
- ¼ tsp crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
- Reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, pepper, and red pepper flakes (if using). Simmer for 5–7 minutes.
- Reduce heat to low. Stir in heavy cream and simmer for 2–3 minutes until sauce slightly thickens.
- Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese and mix until the pasta is creamy and coated.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Add sautéed spinach, roasted cherry tomatoes, or chickpeas for extra nutrition.
- For protein, include grilled chicken or shrimp.
- Make it dairy-free with coconut cream or cashew cream and vegan cheese.
- A splash of balsamic vinegar or sugar can balance the acidity of the tomatoes.
- Reheat leftovers with a splash of cream or milk for a silky texture.
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