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An overhead close-up shot of a vibrant bowl of creamy tomato garlic pasta. The rich, orange-hued sauce coats every piece of penne pasta.

Creamy Tomato Garlic Pasta: Your New Weeknight Favorite

This Creamy Tomato Garlic Pasta is an easy, restaurant-quality dish ready in under 30 minutes. A rich, luscious sauce made with sun-dried tomatoes, garlic, and Parmesan makes for the ultimate comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tomato Garlic Pasta
  • 12 oz Pasta such as penne, rigatoni, or fusilli
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 4 cloves Garlic minced
  • 1/2 cup Sun-Dried Tomatoes in oil drained and chopped
  • 2 tbsp Tomato Paste
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese freshly grated, plus more for serving
  • 1/2 tsp Red Pepper Flakes or to taste
  • Salt and Black Pepper to taste
  • 1/4 cup Fresh Basil chopped, for garnish

Equipment

  • 1 Large pot
  • 1 Large Skillet

Method
 

  1. 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.
  2. 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.
  3. Add tomato paste and cook for 2 minutes, stirring constantly. Slowly whisk in the heavy cream until the sauce is smooth.
  4. 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.
  5. Add the drained pasta to the skillet and toss to coat. Serve immediately, garnished with fresh basil and extra Parmesan.

Notes

Tip 1: Use freshly grated Parmesan for the best melting and flavor.
Tip 2: Don't skip reserving the pasta water; it's the secret to a silky, non-greasy sauce.