Creamy Tomato Garlic Pasta
This Creamy Tomato Garlic Pasta is your ticket to a luxurious, comforting dinner in just 25 minutes! A silky tomato cream sauce with plenty of garlic coats every strand of pasta for the ultimate easy weeknight meal. For more quick pasta ideas, try our Lemon Garlic Shrimp Pasta or our Creamy Tuscan Garlic Chicken.
Servings: 4 servings
Calories: 580kcal
Equipment
- Large Skillet or Dutch Oven
- Tongs For easily tossing the pasta in the sauce.
Ingredients
- 8 oz spaghetti or fettuccine
- 2 tbsp extra virgin olive oil
- 4-5 cloves garlic, minced or thinly sliced
- 1.5 cups diced ripe tomatoes (or one 14.5oz can)
- 0.75 tsp salt, plus more for pasta water
- 0.25 tsp black pepper, plus more to taste
- 1 cup heavy cream
- 0.5 cup fresh basil leaves, thinly sliced, plus more for garnish
- Grated parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add diced tomatoes (with juices), salt, and pepper. Simmer for 5-7 minutes until tomatoes soften.
- Reduce heat to low. Stir in heavy cream until fully incorporated and sauce is smooth. Simmer gently for 2-3 minutes.
- Add drained pasta to the skillet with the sauce. Toss vigorously for 1-2 minutes, adding reserved pasta water if needed to loosen. Remove from heat and stir in most of the basil.
- Serve immediately, garnished with remaining fresh basil, black pepper, and grated parmesan cheese.
Notes
Pro Tips: Always reserve a cup of starchy pasta water before draining. It’s the secret to making the sauce silky and helping it cling to the pasta. Cook your garlic just until fragrant to avoid a bitter taste. For the best flavor, use fresh basil stirred in at the very end.