Creamy Tomato Garlic Pasta
A quick and comforting pasta dish featuring a rich, creamy tomato and garlic sauce, perfect for weeknights or special occasions.
Ingredients
Pasta Ingredients
- 12 oz spaghetti or your preferred pasta Sub fusilli or penne if you want more sauce clinging to shapes.
Sauce Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced Use more if you love garlic.
- 14 oz canned crushed tomatoes
- 1 cup heavy cream Can be swapped for ¾ cup whole milk + ¼ cup mascarpone or coconut cream for dairy-free.
- ½ teaspoon red pepper flakes Optional.
- to taste Salt and black pepper
- for garnish Fresh basil
- for serving Grated Parmesan cheese
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, scoop out and reserve ½ cup of the starchy pasta water. Drain the pasta.
Preparing the Sauce
- Heat a large skillet over medium heat. Add olive oil. When the oil shimmers, add the minced garlic and sauté for about 45–60 seconds until fragrant, ensuring not to brown the garlic.
- Pour in the crushed tomatoes, stir, and let the sauce simmer gently for about 4–5 minutes to mellow the raw tomato edge and thicken slightly.
- Reduce heat to low. Pour in the heavy cream and stir until the sauce is uniform and creamy, keeping the heat low to prevent separation.
- Add red pepper flakes if using, and season with salt and freshly cracked black pepper. Taste and adjust seasoning.
Combining Pasta and Sauce
- Add the drained pasta to the skillet. Toss or use tongs to coat every strand with the sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency.
- Remove from heat and tear or chiffonade fresh basil over the pasta. Toss lightly and serve immediately with a generous grating of Parmesan.
Notes
Best enjoyed straight from the pan or twirled on warm plates. Pairs well with a crisp green salad or simply sautéed spinach.