I still remember the first time I made this creamy tomato garlic pasta after a long, tiring day — one skillet, a handful of pantry staples, and a plate that felt like a warm hug. This is simple comfort food: tender pasta tossed in a garlicky tomato sauce enriched with heavy cream and brightened with fresh basil. It’s the kind of recipe people reach for on busy weeknights, when you want something satisfying without fuss. If you like creamy, approachable pasta ideas, you might also enjoy this cottage cheese pasta for another quick dinner option.
Why you’ll love this dish
This pasta nails the trifecta: fast, inexpensive, and crowd-pleasing. The sauce comes together in minutes, so it’s perfect for weeknights or a last-minute dinner with friends. Heavy cream smooths and balances the acidity of tomatoes, while garlic and basil give the dish classic Italian flavor without needing complicated techniques. It’s also easy to adapt—swap the pasta, add veggies or protein, or make it lighter by cutting the cream and using a touch of starchy pasta water for silkiness.
“Comfort in a bowl — creamy, garlicky, and quick.” — a note I often pass along to readers who want a no-drama dinner.
How the recipe comes together
Quick overview: You’ll boil the pasta until al dente, sauté garlic in olive oil, gently soften fresh tomatoes, and then stir in heavy cream to create a glossy sauce. Toss the drained pasta into the skillet so each strand is coated, finish with torn basil, and serve hot. Expect about 15–20 minutes active cooking time. The goal is a sauce that clings to the pasta without being watery — cook the tomatoes just long enough to concentrate their flavor.
What you’ll need
- 1/4 cup fresh Basil
- 4 cloves fresh Garlic
- 1 cup ripe Tomatoes (chopped)
- 8 oz Spaghetti or fettuccine
- Salt and pepper (to taste)
- 2 tbsp extra virgin Olive oil
- 1 cup Heavy cream
Optional/add-ons: grated Parmesan or Pecorino for finishing, a pinch of crushed red pepper for heat, or cherry tomatoes if you want faster cooking. For a lighter version, use half-and-half and a splash of starchy pasta water to achieve creaminess.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set the pasta aside.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant, taking care not to brown it.
- Add the chopped ripe tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release juices, about 3–5 minutes. If your tomatoes are very juicy, simmer a little longer to concentrate the flavor.
- Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 1–2 minutes so it thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Add the cooked pasta to the skillet. Toss or gently stir to coat every strand in the creamy tomato sauce. Warm through for a minute so the flavors marry.
- Tear the fresh basil and scatter it over the pasta just before serving. Serve hot and finish with a drizzle of olive oil or a sprinkle of grated cheese if you like.
Best ways to enjoy it
Serve this pasta family-style in a wide shallow bowl so the sauce hugs the noodles. Pair it with a crisp green salad dressed in lemon vinaigrette, or roast seasonal vegetables like asparagus or zucchini alongside. For a heartier meal, add grilled chicken or sautéed shrimp on top. A simple crusty bread or garlic bread is perfect for mopping up any leftover sauce.
Storage and reheating tips
- Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- Reheating on stovetop: Rewarm gently over low heat with a splash of milk, cream, or reserved pasta water to revive the sauce’s silkiness. Stir frequently until heated through.
- Microwave: Cover and heat in 30–45 second intervals, stirring between bursts and adding a little liquid if it looks dry.
- Freezing: Cream-based sauces can separate when frozen. If you need to freeze, separate the pasta and sauce if possible. Freeze the sauce in a shallow airtight container for up to 2 months; thaw in the fridge and re-emulsify on the stove with a splash of cream or milk. For best texture, I don’t recommend freezing the fully dressed pasta unless you’re okay with a slight change in creaminess.
Pro chef tips
- Reserve pasta water: The starchy cooking water is magic for smoothing and loosening the sauce without watering down flavor.
- Don’t overcook the garlic: Garlic turns bitter if it browns; sauté until fragrant and pale, then add tomatoes.
- Cook pasta al dente: It will continue to soften slightly when tossed with the sauce.
- Add basil at the end: Heat dulls that fresh, herbaceous lift—tear it with your hands for the best release of aroma.
- Balance acidity: If your tomatoes are bright and tart, a tiny pinch of sugar will round the sauce without making it sweet.
- For a different creamy profile, try swapping in a jarred ricotta stir-in or see another creamy pasta idea like this a creamy cottage-cheese pasta recipe for inspiration.
Creative twists
- Mushroom & spinach: Sauté mushrooms first, then add spinach with the tomatoes for an earthy, veggie-forward version.
- Sun-dried tomato and pesto swirl: Add chopped sun-dried tomatoes and a spoonful of pesto for an herb-intense finish.
- Vegan/plant-based: Use a cashew cream or a high-quality plant-based cream alternative; finish with nutritional yeast for cheesiness.
- Spicy arrabbiata touch: Stir in crushed red pepper flakes when sautéing the garlic for a spicy kick.
- Gluten-free: Swap in your favorite gluten-free pasta and follow the same timings suggested on its package.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 20–25 minutes total: 10–12 minutes to boil the pasta and 8–12 minutes for sauce prep and finishing.
Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use roughly 3/4 to 1 cup of good-quality canned diced tomatoes. Reduce any extra liquid over medium heat before adding the cream.
Q: Is this safe to eat the next day?
A: Yes. Store in the refrigerator within two hours of cooking and eat within 3–4 days. Reheat until piping hot (165°F/74°C) before serving.
Q: Can I make this lighter without losing creaminess?
A: Reduce the heavy cream by half and stir in reserved pasta water slowly to build body. Low-fat dairy will thin the sauce more, so adjust with pasta water and a small amount of flour or cornstarch slurry if needed.
Q: What if the sauce is too thin?
A: Simmer it a little longer to concentrate. You can also add a teaspoon of tomato paste or a tablespoon of grated cheese to thicken and enrich.
Q: Can I prepare parts ahead?
A: Yes. Make the tomato base earlier in the day and refrigerate. Reheat and finish with cream and pasta at dinnertime for freshest texture.
Conclusion
This creamy tomato garlic pasta is a reliable weeknight winner — fast to make, forgiving, and endlessly customizable. For another simple take on creamy tomato pasta you can compare techniques with, check out the Super Easy Creamy Tomato Pasta – Salt & Lavender.
Print
Creamy Tomato Garlic Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and comforting creamy tomato garlic pasta made with pantry staples.
Ingredients
- 8 oz Spaghetti or fettuccine
- 1 cup ripe Tomatoes (chopped)
- 4 cloves fresh Garlic (minced)
- 1/4 cup fresh Basil (torn)
- 1 cup Heavy cream
- 2 tbsp extra virgin Olive oil
- Salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Add chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release juices, about 3–5 minutes.
- Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 1–2 minutes and season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat each strand in the creamy sauce, warming through for a minute.
- Tear fresh basil and scatter it over the pasta just before serving. Serve hot.
Notes
For a lighter version, use half-and-half and add starchy pasta water. Optional finishes include grated cheese or crushed red pepper for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian