Name: Creamy Tomato Garlic Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz (340g) pasta (such as fettuccine, penne, or spaghetti); 2 tablespoons olive oil; 4-5 garlic cloves, minced; 1 (14.5 oz) can diced tomatoes (or use fresh tomatoes, diced); ½ cup heavy cream; 1 tablespoon tomato paste (optional, for deeper tomato flavor); 1 teaspoon sugar (optional, to balance acidity); Salt and freshly ground black pepper, to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon red pepper flakes (optional, for some heat); Freshly grated Parmesan cheese, for garnish; Fresh basil or parsley, chopped (optional, for garnish); Pasta: Use your favorite type of pasta for this recipe. Fettuccine or penne work wonderfully, but spaghetti, rigatoni, or any other shape will do.; Olive Oil: Olive oil helps sauté the garlic and adds depth to the sauce without overpowering the other flavors.; Garlic: Fresh garlic is key to achieving that robust and aromatic flavor that makes this dish so satisfying.; Diced Tomatoes: Canned diced tomatoes make this recipe quick and easy, but fresh tomatoes can be used in season for a fresher, lighter flavor.; Heavy Cream: The heavy cream creates the rich, velvety texture of the sauce, making it indulgent and creamy.; Tomato Paste: Tomato paste deepens the tomato flavor and gives the sauce a slightly thicker texture. It’s optional but highly recommended.; Herbs: Dried oregano and basil add the familiar Italian seasoning to the sauce, giving it that classic Mediterranean flavor. Fresh herbs can also be used for a brighter, fresher taste.; Parmesan Cheese: Parmesan cheese not only adds saltiness and umami but also gives a nice creamy finish when sprinkled on top before serving.

Ingredients

Scale

To make this Creamy Tomato Garlic Pasta, you will need the following ingredients:

12 oz (340g) pasta (such as fettuccine, penne, or spaghetti)
2 tablespoons olive oil
4–5 garlic cloves, minced
1 (14.5 oz) can diced tomatoes (or use fresh tomatoes, diced)
½ cup heavy cream
1 tablespoon tomato paste (optional, for deeper tomato flavor)
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes (optional, for some heat)
Freshly grated Parmesan cheese, for garnish
Fresh basil or parsley, chopped (optional, for garnish)

Ingredient Highlights

Pasta: Use your favorite type of pasta for this recipe. Fettuccine or penne work wonderfully, but spaghetti, rigatoni, or any other shape will do.
Olive Oil: Olive oil helps sauté the garlic and adds depth to the sauce without overpowering the other flavors.
Garlic: Fresh garlic is key to achieving that robust and aromatic flavor that makes this dish so satisfying.
Diced Tomatoes: Canned diced tomatoes make this recipe quick and easy, but fresh tomatoes can be used in season for a fresher, lighter flavor.
Heavy Cream: The heavy cream creates the rich, velvety texture of the sauce, making it indulgent and creamy.
Tomato Paste: Tomato paste deepens the tomato flavor and gives the sauce a slightly thicker texture. It’s optional but highly recommended.
Herbs: Dried oregano and basil add the familiar Italian seasoning to the sauce, giving it that classic Mediterranean flavor. Fresh herbs can also be used for a brighter, fresher taste.
Parmesan Cheese: Parmesan cheese not only adds saltiness and umami but also gives a nice creamy finish when sprinkled on top before serving.

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Instructions

Cook the Pasta:

Boil the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually around 8-10 minutes for al dente pasta. Once done, reserve about 1 cup of pasta water before draining the pasta. This will be used later to help adjust the sauce consistency.
Drain the Pasta: Drain the pasta and set it aside, but don’t rinse it. The starch left on the pasta helps the sauce stick better.

Prepare the Sauce:

Sauté the Garlic: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add the Tomatoes: Pour in the diced tomatoes (with their juices) and tomato paste (if using). Stir well to combine. Allow the mixture to simmer for about 5 minutes, so the flavors meld together and the sauce thickens slightly.
Add the Cream: Reduce the heat to low and pour in the heavy cream, stirring to combine. This will turn the sauce a beautiful pinkish color. Add the sugar (if using) to balance the acidity of the tomatoes. Season with salt and pepper to taste.
Add the Herbs: Sprinkle in the dried oregano, basil, and red pepper flakes (if using). Stir to combine. Let the sauce simmer for an additional 5-7 minutes until it thickens slightly and is heated through.

Combine the Pasta and Sauce:

Combine with Pasta: Add the cooked pasta to the skillet with the creamy tomato sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to thin it out to your desired consistency.
Simmer Together: Allow the pasta and sauce to cook together for 2-3 minutes, so the pasta absorbs some of the sauce and becomes more flavorful.
Serve: Remove the pan from heat. Serve the creamy tomato garlic pasta hot, garnished with freshly grated Parmesan cheese and fresh basil or parsley if desired.

Optional Additions:

Vegetables: Sauté some spinach, zucchini, or mushrooms and add them to the pasta for extra flavor and nutrition.
Protein: Add grilled chicken, shrimp, or sausage for a protein-packed version of the dish.
Sun-Dried Tomatoes: For a more intense tomato flavor, you can add sun-dried tomatoes to the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 550-600
Fat: 30g
Carbohydrates: 55g
Protein: 15g