Name: Creamy Tomato Garlic Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, fettuccine, or spaghetti); 1 tablespoon olive oil; 4 cloves garlic, minced; 1 can (14.5 oz) crushed tomatoes or tomato sauce; 3/4 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons fresh basil or parsley, chopped (optional, for garnish); 1/2 cup reserved pasta water (as needed)

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Creamy Tomato Garlic Pasta is a rich and comforting dish made with a velvety tomato-based cream sauce, infused with sautéed garlic and tossed with tender pasta. It’s the perfect balance of tangy tomato flavor and smooth, garlicky creaminess that I can whip up in just one pan. Whether I serve it as a main or a side, it always hits the spot.

Why I Love This Recipe

I love this pasta because it’s quick, easy, and packed with flavor. The garlic adds depth to the sauce, while the cream makes it silky and luscious. I don’t need any complicated ingredients—just pantry staples and about 20 minutes. It’s one of my go-to recipes when I want something comforting but don’t feel like spending a lot of time in the kitchen. Plus, it’s super easy to customize with veggies, chicken, or even shrimp.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fettuccine, or spaghetti work well)
Olive oil
Garlic, minced
Crushed tomatoes or tomato sauce
Heavy cream or half-and-half
Grated Parmesan cheese
Salt and black pepper
Crushed red pepper flakes (optional, for heat)
Fresh basil or parsley, chopped (optional for garnish)

Directions

I bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. I reserve about ½ cup of the pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I sauté the garlic until fragrant, about 1 minute, being careful not to let it brown.
I pour in the crushed tomatoes and season with salt, pepper, and red pepper flakes if I’m using them. I let it simmer for 5–7 minutes to deepen the flavor.
I stir in the cream and Parmesan cheese, letting the sauce simmer for another 2–3 minutes until thick and creamy.
I add the cooked pasta directly to the skillet and toss to coat. If the sauce is too thick, I use a splash of the reserved pasta water to loosen it.
I finish with fresh basil or parsley and serve immediately with extra Parmesan on top.

Servings and Timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Sometimes I add cooked chicken, shrimp, or sautéed mushrooms to make it more filling. I’ve also stirred in spinach or sun-dried tomatoes for added flavor. For a dairy-free version, I use coconut cream instead of heavy cream—it gives a slightly different taste but still works. If I want it extra cheesy, I mix in shredded mozzarella along with the Parmesan.

Storage/Reheating

Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk, cream, or pasta water to bring the sauce back to life. I usually reheat it in a skillet over low heat or microwave it in short bursts, stirring in between. This dish doesn’t freeze well because of the cream, but it’s so easy to make fresh that I don’t mind.

FAQs

Can I use milk instead of cream?

Yes, I’ve made this with whole milk or half-and-half. The sauce won’t be as rich, but it still turns out creamy and delicious. I sometimes add a bit more Parmesan to thicken it up.

What’s the best pasta to use?

I like using penne or fettuccine because they hold the sauce well, but any pasta works. Even short shapes like rigatoni or shells are great for catching the creamy sauce.

How do I make it spicy?

I add red pepper flakes while sautéing the garlic, or stir in a bit of hot sauce. It gives the sauce a nice little kick without overpowering the other flavors.

Can I make this sauce ahead of time?

Yes, I can make the sauce a day ahead and store it in the fridge. When I’m ready to serve, I warm it up gently and stir in freshly cooked pasta.

What can I use instead of Parmesan?

I’ve used Pecorino Romano or even nutritional yeast for a dairy-free option. Parmesan gives the best classic flavor, but other hard cheeses will still work well.

Conclusion

Creamy Tomato Garlic Pasta is one of those recipes I can rely on when I want something cozy, quick, and absolutely satisfying. It’s rich without being too heavy, simple to make, and always tastes like it came from a restaurant. Whether I’m making it for a weeknight dinner or a last-minute gathering, it’s a dish that always impresses and disappears fast.

Creamy Tomato Garlic Pasta

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Creamy Tomato Garlic Pasta is a comforting, quick dish made with tender pasta coated in a rich, garlicky tomato cream sauce. Simple pantry ingredients come together in under 30 minutes for a satisfying meal perfect for any night.

Author: Mayaa
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

12 oz pasta (penne, fettuccine, or spaghetti)
1 tablespoon olive oil
4 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes or tomato sauce
3/4 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh basil or parsley, chopped (optional, for garnish)
1/2 cup reserved pasta water (as needed)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
Pour in crushed tomatoes. Add salt, black pepper, and red pepper flakes if using. Simmer for 5–7 minutes to deepen flavor.
Stir in heavy cream and Parmesan cheese. Simmer for another 2–3 minutes until sauce thickens and becomes creamy.
Add cooked pasta to the sauce and toss to coat. Add reserved pasta water as needed to adjust sauce consistency.
Top with chopped basil or parsley and more Parmesan if desired. Serve immediately.