I learned this creamy tomato garlic pasta on a rainy weeknight when I wanted comfort without fuss. It’s a silky, tomato-forward sauce brightened by fresh basil and garlic, finished with cream for a velvety coating that clings to every strand of spaghetti. People make this for quick weeknight dinners, date-night comfort, or anytime a simple pantry-friendly meal feels like a treat. If you enjoy creamy sauces with a fresh herb lift, you might also like a lighter take such as this cottage cheese pasta variation.
Why you’ll love this dish
This recipe hits the sweet spot between fast and indulgent. It uses minimal ingredients but delivers a lush, restaurant-style sauce in about the same time it takes to boil pasta. It’s budget-friendly, easy to scale, and kid-approved — the cream tames any acidity from tomatoes while garlic and basil keep the flavor bright. Make it on busy nights, for casual dinner parties, or whenever you want a comforting plate that feels a little elevated.
“Rich, simple, and ready in under 30 minutes — an instant family favorite.”
How this recipe comes together
Before you start, here’s the quick road map: cook the pasta, soften garlic in olive oil, simmer ripe tomatoes until they collapse, stir in cream and let the sauce thicken, then finish by tossing the pasta with basil. Total hands-on time is mostly stirring and taste-testing. This overview helps you pace the steps so the pasta and sauce finish together for the best texture.
What you’ll need
- 1/4 cup fresh Basil (roughly torn)
- 4 cloves fresh Garlic, minced
- 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
Notes: If tomatoes aren’t at their peak, you can use a cup of canned crushed tomatoes as a last resort — drain slightly to reduce excess liquid. Choose a pasta you love; fettuccine gives more sauce cling, while spaghetti is classic and quick.
Step-by-step instructions
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions. Drain and set aside, reserving a splash of pasta water.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant. Watch closely so the garlic doesn’t brown.
- Add the chopped ripe tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they soften and release juices.
- Reduce the heat and stir in the heavy cream. Cook for a few minutes until the sauce thickens slightly and becomes glossy.
- Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Toss the cooked pasta with the sauce and the fresh basil until evenly coated.
- Serve hot, garnished with additional basil leaves if desired.
Best ways to enjoy it
Serve this pasta in warm shallow bowls so the sauce spreads across the noodles. Pair with a crisp green salad (a lemon vinaigrette helps cut the richness) and crusty bread for mopping up sauce. For a dinner party, finish plates with a sprinkle of finely grated hard cheese or a scattering of toasted pine nuts for texture.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool to room temperature no longer than two hours after cooking, then refrigerate. Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to revive the sauce. If using a microwave, heat in short bursts and stir between intervals to maintain creaminess.
You can freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat slowly, then toss with freshly cooked pasta for the best texture.
Pro chef tips
- Use the reserved pasta water — its starch helps the sauce cling and creates silkiness without extra cream.
- Keep garlic color pale: once it turns golden, it can taste bitter. Lower the heat if needed.
- For the creamiest finish, stir the cream in off the highest heat and let it warm into the tomatoes; simmering aggressively can separate dairy.
- Tear basil by hand instead of cutting with a knife to avoid bruising and dark edges.
Creative twists
- For a lighter sauce, swap half the heavy cream for plain yogurt (stir in off heat to prevent curdling) or try the creamy texture of a cottage cheese pasta variation for a protein boost.
- Add roasted vegetables such as zucchini or bell peppers for bulk and color.
- Finish with a squeeze of lemon for freshness or a pinch of red pepper flakes if you like heat.
Common questions
Q: How long does this take to make?
A: Active time is about 20–25 minutes. Boiling the pasta and softening the tomatoes are the longest steps.
Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use about 1 cup of crushed canned tomatoes and reduce any added liquid by simmering briefly. Canned tomatoes work well when fresh ones aren’t in season.
Q: Is there a dairy-free option?
A: Substitute full-fat coconut milk or a thick plant-based cream. Keep flavors balanced — coconut has a distinct taste, so you may want extra garlic, basil, or a squeeze of lemon to brighten the sauce.
Q: How do I prevent the cream from separating?
A: Warm the cream gently and avoid boiling once it’s added. Lower the heat and stir; adding a tablespoon of reserved pasta water can help stabilize the sauce.
Q: Can I make this ahead?
A: Make the sauce a day ahead and refrigerate. Reheat gently and toss with freshly cooked pasta just before serving to preserve texture.
Conclusion
If you want a straightforward, comforting pasta that feels indulgent without complicated steps, this creamy tomato garlic pasta fits the bill. For another approachable creamy tomato recipe with step-by-step photos, check out Super Easy Creamy Tomato Pasta – Salt & Lavender.
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Creamy Tomato Garlic Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A silky, tomato-forward pasta dish brightened with fresh basil and garlic, finished with cream for a velvety coating.
Ingredients
- 8 oz Spaghetti or fettuccine
- 1/4 cup fresh Basil (roughly torn)
- 4 cloves fresh Garlic, minced
- 1 cup ripe Tomatoes, chopped
- 2 tbsp extra virgin Olive oil
- 1 cup Heavy cream
- 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. Drain and set aside, reserving a splash of pasta water.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant, watching closely to prevent browning.
- Add the chopped ripe tomatoes to the skillet and cook for about 5 minutes, stirring occasionally until they soften and release juices.
- Reduce the heat and stir in the heavy cream. Cook for a few minutes until the sauce thickens slightly and becomes glossy.
- Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Toss the cooked pasta with the sauce and the fresh basil until evenly coated.
- Serve hot, garnished with additional basil leaves if desired.
Notes
If tomatoes aren’t at their peak, use canned crushed tomatoes. For a lighter twist, consider substituting half the cream with plain yogurt or cottage cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian