Name: The Best Creamy Garlic Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, fettuccine, spaghetti, or preferred shape); 2 tbsp olive oil; 4 cloves garlic, minced; 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes; 1 tbsp tomato paste (optional); 1/2 cup heavy cream or half-and-half; Salt and pepper to taste; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp fresh basil or parsley, chopped; Grated Parmesan cheese (optional, for topping)

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This Creamy Garlic Tomato Pasta is one of my go-to comfort dishes — simple, rich, and loaded with flavor. I simmer sweet, juicy tomatoes with garlic and herbs, then swirl in a splash of cream to create a silky, crave-worthy sauce. Tossed with my favorite pasta, it’s a meal that feels fancy without the fuss.

Why I’ll Love This Recipe

I love this recipe because it comes together quickly and tastes like something from a cozy Italian bistro. The garlic adds depth, the tomatoes bring brightness, and the cream rounds it all out. I can keep it vegetarian or add extras like spinach or roasted veggies. It’s a versatile, satisfying pasta dish I keep coming back to.

Ingredients

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

Pasta (penne, fettuccine, spaghetti, or any preferred shape)
Olive oil
Garlic, minced
Cherry tomatoes or canned diced tomatoes
Tomato paste (optional, for depth)
Heavy cream or half-and-half
Salt and pepper
Crushed red pepper flakes (optional)
Fresh basil or parsley, chopped
Parmesan cheese (optional, for topping)

Directions

Cook the pasta
I boil the pasta in salted water until al dente, then drain and reserve a little pasta water for the sauce.
Sauté the garlic
In a large skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant — about 1 minute. I’m careful not to let it brown.
Add tomatoes
I stir in the tomatoes and let them simmer until softened and saucy. If I’m using canned tomatoes, I cook them down for about 10 minutes. I sometimes add a spoonful of tomato paste to intensify the flavor.
Make it creamy
I reduce the heat and stir in the cream. The sauce turns silky and orange-pink in color — that’s when I know it’s just right. I season it with salt, pepper, and a pinch of red pepper flakes.
Combine with pasta
I toss the cooked pasta into the skillet, adding a splash of reserved pasta water to loosen the sauce if needed. Then I stir in fresh herbs and let everything come together.
Serve
I plate the pasta warm, topped with extra herbs and Parmesan if I like.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

I use coconut cream or plant-based cream for a dairy-free version
I toss in spinach, mushrooms, or roasted red peppers for added veggies
I add grilled chicken or chickpeas for protein
I switch up the pasta type — try rigatoni, shells, or gluten-free varieties
I blend the sauce for a smoother texture when I want a more polished dish

storage/reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: I reheat gently on the stove or in the microwave, adding a splash of water or cream to bring the sauce back to life.

Freezer: I avoid freezing cream-based sauces since they can separate, but the tomato base (before adding cream) freezes well.

FAQs

Can I use canned tomatoes?

Yes, I often use canned diced or crushed tomatoes when fresh ones aren’t in season. I just cook them down a bit longer to concentrate the flavor.

What cream works best?

I like using heavy cream for richness, but half-and-half works if I want it a bit lighter. For dairy-free, full-fat coconut milk or oat cream are great alternatives.

How can I make the sauce thicker?

I simmer the sauce a little longer or add a spoonful of tomato paste. A splash of reserved pasta water also helps the sauce cling to the noodles.

Can I make it spicy?

Absolutely. I add more red pepper flakes or even a dash of hot sauce if I want a little heat.

What’s the best pasta for this sauce?

I love it with fettuccine, penne, or rigatoni — anything that holds the sauce well. But really, any pasta works here.

Conclusion

This Creamy Garlic Tomato Pasta is a quick, comforting recipe that I love having in my weeknight rotation. It’s easy to make, full of flavor, and endlessly customizable. Whether I’m cooking for one or feeding a crowd, it never fails to impress — and it always satisfies that creamy, garlicky pasta craving.