Creamy Tomato Garlic Pasta
A comforting dish that combines the rich texture of cream with vibrant tomatoes and aromatic garlic, perfect for family gatherings or cozy nights in.
Ingredients
Main ingredients
- 12 ounces 12 ounces of your favorite pasta (spaghetti, penne, or fusilli work great) Choose your preferred type of pasta.
- 1 tablespoon 1 tablespoon olive oil For sautéing the garlic.
- 4 cloves 4 cloves of garlic, minced Adds essential flavor.
- 1 can (14 ounces) 1 can (14 ounces) diced tomatoes, drained (or fresh tomatoes, chopped) Use fresh tomatoes if preferred.
- 1 cup 1 cup heavy cream (or a plant-based alternative) Can substitute with half-and-half or coconut cream.
- to taste Salt and pepper, to taste Adjust seasoning as preferred.
- for garnish fresh basil Fresh basil, chopped Garnish for additional flavor.
- to taste Grated Parmesan cheese (optional for non-vegans) Can be omitted for a vegan version.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add in your pasta of choice and cook according to package instructions until al dente. Reserve 1 cup of pasta water for later, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until it’s fragrant but not browned.
- Pour in the drained diced tomatoes and let them cook for about 2-3 minutes.
- Lower the heat, then add the heavy cream. Stir continuously to combine the flavors. Allow it to simmer for about 5 minutes.
- Toss the cooked pasta into the creamy tomato sauce, mixing well. If the sauce seems too thick, add a bit of the reserved pasta water.
- Season with salt and pepper to taste. Remove from heat, and sprinkle with Parmesan if using. Finish with fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of water or cream for texture. Freeze for up to three months.