Name: The Best Creamy Garlic Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta of choice (penne, spaghetti, fettuccine, etc.); 1–2 tbsp olive oil; 3–4 cloves garlic, minced; 1 can (14–15 oz) crushed tomatoes or tomato sauce; 1 tbsp tomato paste (optional); 1/2 cup heavy cream or whole milk; Salt, to taste; Black pepper, to taste; 1/4 tsp red pepper flakes (optional); 1/4 cup grated parmesan cheese (optional); Fresh basil or parsley, for garnish (optional); Reserved pasta water (as needed to loosen sauce)

Jump to Recipe·Leave a Review

Creamy garlic tomato pasta is one of those comforting, flavorful dishes I always come back to. It’s rich without being heavy, full of garlicky goodness, and coated in a silky tomato-cream sauce that clings perfectly to every bite of pasta. Whether I’m whipping up a quick weeknight dinner or treating myself to a cozy night in, this recipe never disappoints.

Why You’ll Love This Recipe

I love this creamy garlic tomato pasta because it’s quick, simple, and made with pantry staples. The sauce is deeply flavorful from sautéed garlic and tomato, made luxuriously creamy with a splash of cream or milk. It’s a perfect balance of tangy, savory, and smooth. I can serve it as a main dish or pair it with grilled chicken, shrimp, or a side salad for a complete meal.

Ingredients

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

Pasta of choice (penne, spaghetti, fettuccine, etc.)
Olive oil
Garlic (minced)
Crushed tomatoes or tomato sauce
Tomato paste (optional, for depth)
Heavy cream or whole milk
Salt
Black pepper
Red pepper flakes (optional, for heat)
Grated parmesan cheese (optional, for richness)
Fresh basil or parsley (optional, for garnish)

Directions

I cook the pasta in salted boiling water until al dente, then reserve a cup of pasta water and drain the rest.
In a large skillet, I heat olive oil and sauté the minced garlic until fragrant but not browned.
I stir in the crushed tomatoes and a small spoon of tomato paste, letting it simmer for about 5–10 minutes to deepen the flavor.
I add the cream and stir until the sauce is smooth and creamy, then season with salt, pepper, and red pepper flakes if I want a bit of heat.
I add the drained pasta directly into the sauce, tossing it gently to coat. If the sauce is too thick, I loosen it with a splash of reserved pasta water.
I finish with grated parmesan and fresh basil or parsley for a pop of color and extra flavor.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prep and 20 minutes to cook, so dinner’s ready in about 30 minutes from start to finish.

Variations

Sometimes I add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce for more texture and depth. If I want a protein boost, I stir in cooked chicken, shrimp, or chickpeas. For a vegan version, I use coconut milk or cashew cream and skip the cheese—or use a dairy-free alternative.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of milk or water to bring back the creaminess. I avoid overcooking to keep the pasta from getting too soft.

FAQs

Can I use canned tomatoes instead of sauce?

Yes, I often use crushed or diced canned tomatoes. If they’re chunky, I blend them slightly or let them simmer longer to smooth out the texture.

What kind of cream works best?

Heavy cream gives the richest result, but I’ve used half-and-half or even whole milk for a lighter version. It still turns out delicious.

Can I make it dairy-free?

Yes, I substitute the cream with full-fat coconut milk or a plant-based cream, and use nutritional yeast or vegan cheese in place of parmesan.

How do I keep the garlic from burning?

I cook it over medium-low heat and watch it closely—burnt garlic can make the sauce bitter. It only needs about 30 seconds to a minute to get fragrant.

What pasta shape works best?

I like penne, rigatoni, or spaghetti—anything that holds the sauce well. Short or long pasta both work with this creamy sauce.

Conclusion

The best creamy garlic tomato pasta is simple, comforting, and packed with bold, delicious flavor. It’s the kind of meal I can throw together in under 30 minutes with ingredients I already have, and it always feels satisfying. Whether I keep it classic or switch it up with add-ins, this recipe is a weeknight favorite that never gets old.