Description
Whip up creamy tomato garlic pasta fast for a comforting weeknight meal. This quick, flavorful dinner is perfect for busy evenings, even with kitchen chaos!
Ingredients
Scale
- Main Ingredients:
- 1 lb dried pasta (penne or rigatoni preferred)
- 2 tbsp extra virgin olive oil
- 6–8 cloves fresh garlic, minced
- 1 (28 oz) can crushed tomatoes (San Marzano recommended)
- 1 cup heavy cream
- Flavor Boosters:
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- Extra fresh basil leaves
- More freshly grated Parmesan cheese
- Optional Extras:
- Grilled chicken or sautéed shrimp
- A splash of dry white wine
Instructions
- Get the Pasta Party Started:: First things first, get that big pot of water boiling. You want a rolling boil, like a tiny hot tub for your pasta. Don’t forget to salt it generously – I always say it should taste like the ocean! This is where the pasta gets its first layer of flavor, and honestly, it makes all the difference. While it’s heating up, I usually prep my garlic and tomatoes, trying to keep my counter clear, which, let’s be real, rarely happens. Cook the pasta according to package directions until it’s al dente – a little bite is good!
- Sauté the Aromatics:: While your pasta is doing its thing, grab a large skillet. Drizzle in your olive oil and let it warm over medium heat. Now, toss in that glorious minced garlic. Oh, the smell! It’s one of my favorite kitchen aromas. Sauté it gently for about 1-2 minutes until it’s fragrant and just starting to turn golden. Be careful not to burn it, hon, or it’ll get bitter, and nobody wants that. I’ve definitely scorched garlic before and had to start over – oops!
- Build the Tomato Base:: Pour in the crushed tomatoes and those red pepper flakes. Give it a good stir. Let this simmer for about 5-7 minutes, letting the flavors meld and deepen. You’ll see it start to thicken a bit, and the color will become richer. This is where the magic really starts for our creamy tomato garlic pasta. I love how the kitchen fills with that sweet, savory tomato scent. Don’t rush this step; it’s all about developing those yummy flavors.
- Introduce the Creaminess:: Reduce the heat to low, then gently stir in the heavy cream. Watch as the vibrant red mellows into a beautiful, creamy orange. This is the moment where the sauce truly becomes that luscious, dreamy texture you’re after for your creamy tomato garlic pasta. Let it warm through for a couple of minutes, but don’t let it boil vigorously, or it might separate. I once cranked the heat too high, and ended up with a slightly broken sauce – a lesson learned the hard way!
- Bring It All Together:: Drain your cooked pasta, but here’s a pro tip from my own kitchen: reserve about a cup of that starchy pasta water! You might need it later to adjust the sauce consistency. Add the drained pasta directly into the skillet with the creamy tomato garlic pasta sauce. Toss everything together until every piece of pasta is beautifully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired creaminess.
- Garnish and Serve Your Creamy Tomato Garlic Pasta Fast:: Stir in most of the freshly grated Parmesan cheese and about half of the fresh basil. Give it one last gentle toss. Taste and adjust seasonings – does it need more salt? A crack of black pepper? Serve immediately, topped with the remaining Parmesan cheese and fresh basil. The aroma of the warm pasta, garlic, tomato, and basil is just incredible. It should look vibrant, smell absolutely amazing, and taste like pure comfort in every single bite!