Description
This Creamy Tomato Garlic Pasta is an easy and delicious dinner recipe ready in just 30 minutes. Combining al dente pasta with a luscious sauce made from fresh ripe tomatoes, garlic, and heavy cream, it’s a perfect weeknight meal that’s both comforting and flavorful. Garnished with fresh basil and optional Parmesan cheese, this dish offers classic Italian flavors with simple ingredients and straightforward steps.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine
Sauce
- 1 cup fresh ripe tomatoes, finely diced
- 4 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- ¼ cup fresh basil, chopped
- Salt and black pepper, to taste
Optional
- Grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sauté Garlic: Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 to 40 seconds or until fragrant, being careful not to burn it.
- Cook Tomatoes: Add the diced fresh tomatoes to the skillet. Season with salt and black pepper. Let the mixture simmer for 4 to 5 minutes until the tomatoes soften and release their juices.
- Add Cream: Reduce the heat to low and gradually stir in the heavy cream. Continue stirring until the sauce is smooth and heated through, forming a creamy consistency.
- Combine Pasta & Sauce: Add the cooked pasta to the skillet and toss gently to coat all noodles evenly with the creamy tomato garlic sauce.
- Serve: Transfer the pasta to serving dishes. Garnish with chopped fresh basil and sprinkle with grated Parmesan cheese if desired. Serve immediately for best flavor.
Notes
- For a healthier version, use whole wheat or gluten-free pasta.
- Add sautéed mushrooms, grilled chicken, or shrimp for additional protein.
- Pair this dish with a fresh salad, garlic bread, or roasted vegetables to complete the meal.
- Sprinkle red pepper flakes for a touch of heat or extra Parmesan cheese for a cheesier taste.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it may be less rich.
