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Creamy Tomato Garlic Pasta

A quick, comforting weeknight pasta where silky cream meets bright tomatoes and fragrant garlic — ready in about 20–25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Pasta Dish
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz spaghetti or fettuccine
  • 1 cup ripe tomatoes (diced) Use high-quality canned tomatoes if fresh are not available
  • 1 cup heavy cream Can be substituted with half-and-half or a yogurt mixture for a lighter sauce
  • 4 cloves fresh garlic (minced) Do not let burn; cook until fragrant and just golden
  • 2 tbsp extra virgin olive oil For sautéing garlic
  • 1/4 cup fresh basil (chopped) For garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
  3. Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
  4. Lower the heat and stir in heavy cream until well blended.
  5. Toss cooked pasta in the sauce until evenly coated.
  6. Serve topped with fresh basil and optional grated Parmesan cheese.

Notes

Serve immediately while warm. Finish with a scattering of chopped fresh basil and a grating of Parmesan or Pecorino for salt and richness. Add drizzle of olive oil or crushed red pepper for heat. Pair with a salad and crusty bread to soak up any extra sauce.