Description
Whip up a quick, luscious Creamy Tomato Garlic Pasta! Mama Tessa shares her easy recipe, perfect for busy weeknights, full of flavor & warm memories.
Ingredients
Scale
- Pantry Staples:
- 12 oz (340g) short pasta (penne, rigatoni, or your favorite)
- 2 tbsp olive oil
- 1 (28 oz / 794g) can crushed tomatoes
- Fresh & Dairy:
- 6–8 cloves garlic, minced (or more, I won’t judge!)
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped or torn
- Flavor Boosters:
- 1/2 tsp red pepper flakes (or to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the Pasta:: First things first, get that pasta water boiling. Seriously, don’t forget to generously salt the water until it tastes like the ocean—this is where your pasta gets its first layer of flavor! I always forget this part, then I’m like, “Why is my pasta so bland?” Oops! Cook your chosen pasta according to package directions until it’s al dente. That means it still has a little bite to it, not mushy. Drain it, but save about a cup of that starchy pasta water; it’s liquid gold for the sauce!
- Sauté the Garlic:: While the pasta cooks, heat a glug of olive oil in a large skillet or pot over medium heat. Add your minced garlic and red pepper flakes. Sauté gently for about 1-2 minutes until fragrant. You want it golden, not brown! I once got distracted by a cat video and burnt the garlic. The whole kitchen smelled like sadness, and I had to start over. Learn from my mistakes, hon; keep an eye on it!
- Build the Creamy Tomato Garlic Pasta Sauce:: Pour in the crushed tomatoes, stirring well to combine with the garlic. Let it simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. This is where the kitchen starts to smell absolutely divine! I always taste it here and adjust the salt and pepper. Sometimes a little sugar helps cut the acidity of the tomatoes, especially if they’re not super sweet. This step transforms it into true creamy tomato garlic pasta.
- Add the Cream & Cheese:: Reduce the heat to low, then stir in the heavy cream. Oh, that beautiful, luscious cream! Let it warm through, stirring constantly, for about 2-3 minutes. Don’t let it boil vigorously, just a gentle simmer. Next, fold in about half of your freshly grated Parmesan cheese. It makes the sauce even richer and gives it that velvety texture.
- Combine with Pasta:: Add the drained pasta directly into the skillet with the sauce. Toss everything together, making sure every strand is coated in that gorgeous, creamy tomato garlic pasta sauce. If the sauce seems too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. I always start with a little and add more if needed; you can’t take it out once it’s in!
- Finish and Serve Your Creamy Tomato Garlic Pasta:: Remove from heat. Stir in the fresh basil leaves, tearing them directly into the pot for that burst of fresh aroma. Taste one last time and adjust seasoning if needed. Serve immediately, topped with the remaining Parmesan cheese and an extra sprinkle of red pepper flakes, if you’re feeling spicy. The visual of the vibrant red sauce, green basil, and white cheese just makes my heart happy!