Creamy Tomato Garlic Pasta

I still remember the first time I tossed tender penne with a silky garlic cream and sun‑kissed tomatoes — it felt like a restaurant dish made in fifteen minutes. Creamy Tomato Garlic Pasta is comfort food with an elegant twist: rich, garlicky sauce clinging to every tube of pasta and bright pockets of tomato that cut through the cream. It’s a go‑to when you want something satisfying, quick, and a little special. If you like swaps that keep the dish lighter, try this creamy cottage cheese pasta for a protein‑rich variation.

Why you’ll love this dish

This recipe hits a lot of home‑cook sweet spots. It’s fast — about 20–30 minutes from start to finish — and uses pantry staples: penne, garlic, cream, sun‑kissed tomatoes, and Parmesan. The garlic cream gives luxurious mouthfeel without heavy effort, while the tomatoes add acidity and texture so the sauce never feels one‑note. It’s family‑friendly but also easy to elevate for guests with a crisp salad and a warm baguette. Perfect for weeknights, casual date nights, or when you want a comforting bowl that feels a little indulgent.

“Creamy, garlicky, and balanced with bright tomatoes — a quick dinner that tastes like you spent hours on it.”

The cooking process explained

Before you dive in, here’s the simple flow so you know what to expect:

  1. Boil the penne to al dente so it still has bite and holds the sauce.
  2. Build a garlic‑forward cream sauce in the pan, gently cooking the garlic to mellow its bite.
  3. Add the sun‑kissed tomatoes to warm through and release juices that brighten the cream.
  4. Toss the drained pasta into the sauce off the heat so the cheese melts into a silky coating.
  5. Finish with freshly grated Parmesan and a quick toss — ready to serve.

This overview keeps the timing clear: pasta cooks while the sauce comes together, so nothing waits.

What you’ll need

  • Penne pasta — 12 oz (about 340 g). Any short tube pasta works.
  • Fresh garlic — 3–4 cloves, minced (adjust to taste).
  • Heavy cream or double cream — 1 cup (240 ml). For a lighter version, use half‑and‑half or a mix of milk and cream.
  • Sun‑kissed tomatoes (jarred or fresh roasted tomatoes) — about 1 to 1 1/2 cups. Jarred “sundried tomatoes in oil” sliced thin are an excellent shortcut; drain excess oil.
  • Parmesan cheese — 3/4 to 1 cup freshly grated, plus extra for serving.
  • Olive oil — 1–2 tbsp for cooking garlic and tomatoes.
  • Salt and black pepper to taste.
  • Optional: chili flakes for heat, fresh basil or parsley for garnish, lemon zest for brightness.

Ingredient notes: If you prefer a dairy‑free swap, use a plant‑based cream alternative and a vegan Parmesan. For a tangier profile, stir a teaspoon of tomato paste into the sauce as it simmers.

Step-by-step instructions

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, usually 9–11 minutes depending on package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant; do not brown.
  3. Pour in the cream and warm gently, stirring. Reduce heat to low so the cream thickens slightly — 2 to 3 minutes.
  4. Add the sun‑kissed tomatoes and stir to combine. Let the tomatoes warm through and release some juices into the cream, about 2 minutes. If the sauce looks too thick, add a splash of the reserved pasta water.
  5. Turn off the heat. Add the drained penne to the skillet and toss vigorously so each piece is coated. Stir in grated Parmesan until it melts into the sauce. Season with salt and black pepper to taste. If you want a looser sauce, add more of the reserved pasta water a little at a time.
  6. Finish with freshly chopped basil or parsley and a sprinkle of extra Parmesan. Serve immediately for the best texture.

Creamy Tomato Garlic Pasta

How to serve this pasta

Best ways to enjoy it:

  • Plate bowls and top with a scatter of fresh basil and extra Parmesan for visual appeal and aroma.
  • Pair with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess.
  • Serve with garlic bread or crusty bread to mop up the sauce.
  • For a heartier plate, add a simple protein on the side like grilled chicken or roasted vegetables.

Serve hot. The sauce tightens as it cools, so this is one you want straight to the table.

Keeping leftovers fresh

  • Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
  • Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved cooking water to loosen the sauce, stirring frequently. Microwave reheating works too — add a tablespoon of liquid and heat in short bursts, stirring between intervals.
  • Freezing: Cream‑based sauces can separate when frozen. If you want to freeze, freeze plain cooked pasta without sauce in a freezer bag for up to 2 months, then reheat and toss with freshly made cream sauce. For best texture, avoid freezing pasta already mixed with the cream.

Food safety tip: Always reheat to steaming hot (165°F / 74°C) before serving.

Pro chef tips

  • Salt the pasta water generously — it’s your only chance to season the pasta itself.
  • Don’t overcook garlic; cook only until fragrant to avoid bitterness.
  • Use freshly grated Parmesan (not pre‑grated) for creamier melting and better flavor.
  • Reserve pasta water: its starch helps bind and smooth the sauce without extra cream.
  • If the cream seems bland, a small squeeze of lemon or a pinch of lemon zest brightens the whole dish.

For an alternative texture and protein boost, explore ideas like the cottage cheese pasta variations I sometimes make when I need more body.

Creative twists

  • Mushroom and spinach version: Sauté sliced mushrooms first, then add spinach with the tomatoes for an earthy green boost.
  • Spicy tomato garlic: Add 1/4 to 1/2 tsp red pepper flakes when cooking the garlic.
  • Herbed lemon finish: Stir in 1 tsp lemon zest and a handful of chopped dill or basil at the end for freshness.
  • Lighter swap: Use half‑and‑half and increase tomato quantity to maintain balance without too much richness.
  • Breadcrumb topping: For a crunchy contrast, sprinkle toasted breadcrumbs mixed with a little olive oil on top when serving.

Common questions

Q: How long does this take to make?
A: Active time is about 20–30 minutes. While the pasta cooks, you can easily build the sauce, so it’s a true weeknight option.

Q: Can I use other pasta shapes?
A: Yes. Rigatoni, fusilli, or farfalle all work well — choose shapes that catch the sauce in their grooves.

Q: Will the cream separate if I reheat it?
A: It can if reheated too quickly. Reheat gently with a splash of liquid and stir constantly to maintain a smooth texture.

Q: What are the best tomato options?
A: Jarred sun‑kissed or roasted tomatoes are convenient and flavorful. Fresh cherry tomatoes blistered in the pan also make a lovely, fresher version.

Q: Is there a dairy‑free option?
A: Yes — use a plant cream alternative and a dairy‑free grated cheese substitute. Keep seasoning in mind, as dairy alternatives can be milder.

Q: Can I make this ahead?
A: You can prepare the sauce and keep it chilled separately from the pasta for up to 2 days; rewarm gently and combine just before serving to keep the texture fresh.

Helpful answers

Q: Should I finish the pasta in the pan?
A: Absolutely — finishing the pasta in the sauce off the heat helps the cheese melt and the starch coat the pasta evenly.

Q: Any shortcut to speed things up?
A: Use pre‑minced garlic and jarred sun‑kissed tomatoes. Cook pasta in a covered pot to shorten boiling time slightly.

Conclusion

If you want a fast, comforting dinner that feels special, this Creamy Tomato Garlic Pasta delivers with minimal fuss and maximum flavor. For another simple creamy pasta inspiration and a slightly different approach, check out this Super Easy Creamy Tomato Pasta – Salt & Lavender.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Tomato Garlic Pasta


  • Author: amir_hassan
  • Total Time: 30
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A quick and comforting pasta dish with a silky garlic cream sauce and bright sun-kissed tomatoes.


Ingredients

  • 12 oz (about 340 g) penne pasta
  • 34 cloves fresh garlic, minced
  • 1 cup (240 ml) heavy cream or double cream
  • 1 to 1 1/2 cups sun-kissed tomatoes (jarred or fresh roasted)
  • 3/4 to 1 cup freshly grated Parmesan cheese
  • 12 tbsp olive oil
  • Salt and black pepper to taste
  • Optional: chili flakes, fresh basil or parsley, lemon zest


Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 9–11 minutes, reserving 1 cup of pasta cooking water, then drain the pasta.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.
  3. Pour in the cream and warm gently, stirring. Reduce heat to low and thicken the cream slightly, about 2–3 minutes.
  4. Add the sun-kissed tomatoes and stir to combine. Let the tomatoes warm through and release some juices into the cream, about 2 minutes.
  5. Turn off the heat. Toss the drained penne into the skillet and mix until each piece is coated. Stir in grated Parmesan until melted. Season with salt and black pepper to taste, adding reserved pasta water as needed.
  6. Finish with freshly chopped basil or parsley and extra Parmesan. Serve immediately.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of reserved cooking water to loosen the sauce.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Course
  • Method: Boiling and Sautéing
  • Cuisine: Italian