Get ready to fall in love with the ultimate comfort food: this Creamy Tomato Garlic Pasta. It’s a rich, flavorful, and incredibly satisfying dish that tastes like it came from a fancy Italian restaurant but is secretly simple to make. In less than 30 minutes, you can have a stunning meal on the table that’s perfect for a busy weeknight, a cozy date night, or whenever you crave something truly delicious. The sauce is the star—a perfect blend of bright tomatoes, savory garlic, and luscious cream, all clinging beautifully to your favorite pasta.
This recipe is designed for ease and flavor. We use simple, high-quality ingredients to create a sauce that’s both elegant and easy to whip up. Forget jarred sauces; this homemade creamy tomato pasta sauce is a game-changer and will have everyone asking for seconds. Let’s get cooking!
Why This Creamy Tomato Garlic Pasta Recipe is a Must-Try
You’re going to adore this recipe, and here’s why. First, it’s incredibly fast. From start to finish, you’re looking at under 30 minutes, making it a true weeknight hero. Second, the flavor is out of this world. The combination of sun-dried tomatoes, fresh garlic, and heavy cream creates a sauce that is perfectly balanced—rich but not heavy. Finally, it’s versatile! You can stick to the recipe or use it as a base to add your favorite proteins or veggies.
Ingredients You’ll Need
The magic of this dish lies in its simple yet powerful ingredients. Here’s what you’ll need to create this amazing garlic and tomato pasta.
- Pasta: I recommend a short pasta like penne, rigatoni, or fusilli to catch all the delicious sauce.
- Olive Oil & Butter: The combination provides a rich flavor base for sautéing.
- Garlic: Freshly minced garlic is essential for the best flavor.
- Sun-Dried Tomatoes: These provide a concentrated, sweet and tangy tomato flavor that is truly special.
- Tomato Paste: This adds depth and intensifies the tomato flavor.
- Heavy Cream: The key to that ultra-creamy, luxurious texture.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty finish.
- Reserved Pasta Water: Don’t discard it! The starchy water helps the sauce emulsify and cling to the pasta.
- Seasoning: Red pepper flakes for a touch of heat, plus salt and black pepper to taste.
- Fresh Basil: For a fresh, aromatic garnish that brightens the entire dish.
Step-by-Step Instructions
Making this creamy tomato pasta sauce is easier than you think. Follow these simple steps for a perfect result every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- Sauté the Aromatics: While the pasta cooks, heat olive oil and butter in a large skillet or pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Stir in the chopped sun-dried tomatoes and red pepper flakes.
- Build the Sauce: Add the tomato paste to the skillet and cook for another 2 minutes, stirring constantly. This step cooks out the raw taste and deepens the flavor. Slowly pour in the heavy cream, whisking until the sauce is smooth.
- Combine and Finish: Bring the sauce to a gentle simmer and let it thicken for 2-3 minutes. Stir in the grated Parmesan cheese until it’s fully melted. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper.
- Serve: Add the drained pasta directly to the skillet with the sauce. Toss well to coat every piece. Serve immediately, garnished with fresh basil and an extra sprinkle of Parmesan cheese. For a complete meal, consider pairing it with one of our favorites, like these Baked Chicken Kabobs.
Tips for the Best Creamy Tomato Pasta
Want to make this dish absolutely perfect? Here are a few expert tips.
- Don’t Overcook the Pasta: Cook it just until al dente. It will continue to cook slightly when you toss it in the hot sauce.
- Use Fresh Ingredients: Freshly minced garlic and freshly grated Parmesan cheese make a world of difference in flavor compared to their pre-packaged counterparts.
- The Power of Pasta Water: That starchy water is liquid gold! It helps bind the sauce to the pasta and gives it a silky-smooth consistency. Add it a little at a time until the sauce is perfect.
- Toast the Tomato Paste: Sautéing the tomato paste for a minute or two before adding liquids deepens its flavor and removes any metallic taste.
Variations and Add-Ins
This recipe is a fantastic starting point. Feel free to customize it with your favorite additions!
- Add a Protein: Stir in grilled chicken, sautéed shrimp, or Italian sausage for a heartier meal. For a quick and flavorful option, this Hot Honey Feta Chicken would be a great addition.
- Sneak in Some Veggies: Wilted spinach, sautéed mushrooms, or roasted red peppers are excellent additions.
- Make it Vegan: You can easily make this a vegan creamy tomato pasta by using full-fat coconut milk or a cashew cream base instead of heavy cream, a vegan Parmesan, and olive oil instead of butter. If you’re looking for more vegan ideas, try our Vegan Zucchini Rollatini.
How to Store and Reheat Leftovers
This pasta is best enjoyed fresh, but leftovers are still delicious! Store any leftover creamy tomato garlic pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy texture. Avoid microwaving, as it can make the sauce separate.
Frequently Asked Questions
Yes! For a lighter version, you can use half-and-half or whole milk, but the sauce will be less rich. For a dairy-free option, full-fat coconut milk or a cashew cream works wonderfully as a substitute.
While the pasta is best served immediately after cooking, you can make the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce on the stovetop and toss it with freshly cooked pasta.
Using the reserved starchy pasta water is key. The starch helps to emulsify the fats and liquids, creating a cohesive, silky sauce that isn’t greasy. Add it a tablespoon at a time until the sauce is perfectly creamy.
This dish is fantastic on its own, but it also pairs beautifully with a simple green salad, crusty garlic bread for dipping, or steamed or roasted vegetables like broccoli or asparagus.
This recipe uses sun-dried tomatoes and tomato paste for a deep, concentrated flavor. If you want to use fresh tomatoes, I recommend cherry tomatoes, sautéed until they burst. If using canned, San Marzano tomatoes are a great choice for their sweetness and low acidity.
The Perfect Comfort Meal
This Creamy Tomato Garlic Pasta is more than just a recipe; it’s a celebration of simple ingredients coming together to create something truly special. It’s the perfect dish to master for quick weeknight dinners that feel like a treat. We hope you love it as much as we do! If you make this recipe, don’t forget to leave a comment below and share your creation on Pinterest!
Creamy Tomato Garlic Pasta
Creamy Tomato Garlic Pasta: Your New Weeknight Favorite
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped sun-dried tomatoes and red pepper flakes.
- Add tomato paste and cook for 2 minutes, stirring constantly. Slowly whisk in the heavy cream until the sauce is smooth.
- Bring the sauce to a simmer and let it thicken for 2-3 minutes. Stir in grated Parmesan cheese until melted. Add reserved pasta water a little at a time to reach the desired consistency. Season with salt and pepper.
- Add the drained pasta to the skillet and toss to coat. Serve immediately, garnished with fresh basil and extra Parmesan.
Notes
Tip 2: Don't skip reserving the pasta water; it's the secret to a silky, non-greasy sauce.
