Description
Whip up creamy tomato garlic pasta in 30 minutes! This comforting, speedy meal is packed with flavor, perfect for busy evenings. My family’s favorite!
Ingredients
Scale
- Pantry Staples:
- 12 oz (340g) short pasta (like penne or rigatoni)
- 2 tbsp olive oil
- 28 oz (794g) can crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh Flavors:
- 6–8 cloves garlic, minced (or more, I won’t tell!)
- 1/2 small onion, finely chopped
- 1/2 cup fresh basil leaves, roughly torn
- Creamy Goodness:
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Seasoning Essentials:
- 1/4 tsp red pepper flakes (or more, if you like a kick!)
Instructions
- Boil the Pasta: First things first, get that pasta water boiling! I always add a generous amount of salt – it should taste like the sea, honestly. Once it’s at a rolling boil, toss in your pasta. Cook it according to package directions until it’s perfectly al dente. This is where I always forget to set a timer, so learn from my mistakes! You want it just slightly firm, because it’ll finish cooking in the sauce.
- Sauté the Aromatics: While your pasta is doing its thing, grab a large skillet. Drizzle in the olive oil and get it warm over medium heat. Add your minced garlic and onion. Oh, the smell! It’s just heavenly. Sauté them gently until they’re fragrant and softened, about 3-4 minutes. Don’t let the garlic burn, that’s a rookie mistake I’ve made too many times, and it makes everything bitter. Keep an eye on it!
- Build the Tomato Base: Once the garlic and onion are soft, pour in the crushed tomatoes. Add your red pepper flakes, salt, and pepper. Give it a good stir. Let it simmer for about 8-10 minutes, stirring occasionally. This lets the flavors really meld and deepen. You’ll see it start to thicken a bit, and the color will deepen – that’s exactly what you want for our creamy tomato garlic pasta base.
- Add the Creaminess: Now for the good part! Stir in the heavy cream and about half of your freshly grated Parmesan cheese. Oh, it smells so good already! Keep stirring until the cheese has melted and the sauce is smooth and creamy. Let it gently simmer for another 2-3 minutes; you don’t want a rolling boil here, just a gentle bubble. This is where the magic happens for our creamy tomato garlic pasta.
- Combine Pasta & Sauce: By now, your pasta should be ready. Don’t drain all the water! Use a slotted spoon or tongs to transfer the cooked pasta directly into the skillet with the sauce. That little bit of starchy pasta water clinging to the noodles? It helps bind the sauce beautifully. Toss everything together until every piece of pasta is coated in that glorious, creamy sauce. If it seems too thick, add a splash of the reserved pasta water.
- Finish & Serve: Remove the skillet from the heat. Stir in the fresh basil leaves, torn or chopped. Give it one last taste and adjust any seasonings if needed. I usually add a bit more fresh black pepper right here. Serve immediately with the remaining Parmesan cheese sprinkled over the top. The aroma, the vibrant color – it’s just a comforting dream on a plate, honestly. Enjoy your speedy creamy tomato garlic pasta!