Creamy Tomato Garlic Pasta

I make creamy tomato garlic pasta when I need comfort that comes together fast. It’s a silky, tomato-forward sauce brightened with garlic and herbs, tossed with pasta for a weeknight winner that still feels a little indulgent. I love it when dinner needs to be ready before anyone can complain about being hungry — and it’s forgiving, so even cooks who don’t have their mise en place can get great results. If you enjoy creamy pasta textures, you might also like this cottage cheese pasta recipe that swaps the usual cheese for a lighter, tangy base.

Why you’ll love this dish

This recipe hits several sweet spots: it’s quick, pantry-friendly, and crowd-pleasing. A can of tomatoes and a handful of staples turn into a restaurant-style sauce in under 30 minutes. The cream softens the acidity of the tomatoes for a balanced, velvety texture kids and adults enjoy. It’s ideal for busy weeknights, casual dinners with friends, or when you want something more interesting than plain marinara without extra fuss.

“Simple pantry ingredients. Big, cozy flavor. Perfect for nights when you want comfort without hours in the kitchen.”

The cooking process explained

Before you dig into the ingredient list, here’s a short roadmap so you know what to expect:

• Boil the pasta until al dente and reserve some pasta water.
• Sauté onion and garlic until soft and fragrant.
• Add canned tomatoes and seasonings, then simmer briefly to concentrate flavor.
• Stir in heavy cream to mellow the sauce and create richness.
• Toss pasta with the sauce, finish with grated Parmesan and fresh herbs.

This approach keeps the sauce silky and lets you adjust consistency with reserved pasta water.

What you’ll need

• 8 oz Pasta (penne, fusilli, or spaghetti work well)
• 2 tbsp Olive oil
• 1 Onion, small, finely chopped
• 4 cloves Garlic, minced
• 1 can Tomatoes (14–16 oz) — whole or crushed are fine
• 1 tsp Italian seasoning
• 1/2 tsp Red pepper flakes (optional, for a little heat)
• 1/4 tsp Black pepper
• 1/2 tsp Salt (adjust to taste)
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tbsp Fresh basil or parsley, chopped

Notes: For a lighter sauce, swap half-and-half for heavy cream and simmer a little longer to thicken. Use gluten-free pasta to make the dish gluten-free. If you only have dried basil, use 1 tsp instead of fresh.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Pour in the canned tomatoes. Break whole tomatoes up with a spoon if needed. Stir in Italian seasoning, salt, black pepper, and red pepper flakes. Let the sauce simmer for about 5 minutes so flavors meld and excess liquid reduces slightly.
4. Lower the heat and stir in the heavy cream. Heat gently until the sauce is warm and combined — do not boil hard once cream is added.
5. Add the drained pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if the sauce needs to loosen.
6. Remove from heat and stir in the grated Parmesan until melted into the sauce. Taste and adjust seasoning.
7. Plate and garnish with the chopped fresh basil or parsley before serving.

Best ways to enjoy it

Serve the pasta straight from the pan while it’s glossy and warm. Top each bowl with a little extra grated Parmesan and a few basil leaves for a fresh pop. Good side pairings:

• A crisp green salad with lemon vinaigrette to cut the richness.
• Roasted vegetables such as zucchini or asparagus for extra texture.
• Garlic bread or crusty bread to mop up any leftover sauce.

If you want a lighter dairy option for a similar creamy finish, try this cottage cheese pasta for an alternative twist that still feels indulgent.

Storage and reheating tips

Cool leftovers to room temperature and refrigerate in an airtight container within two hours of cooking. Store for up to 3–4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce; heat until steaming and reach 165°F (74°C) if checking temperature. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating and refresh with a little cream or water if the sauce has thickened.

Pro chef tips

• Reserve pasta water: its starch helps the sauce cling to the noodles and smooths the texture.
• Don’t boil the sauce after adding cream; this can cause slight separation. Keep the heat low and stir gently.
• Grate your own Parmesan when possible — pre-grated often contains anti-caking agents and won’t melt as silky.
• If the sauce tastes flat, a small squeeze of lemon or a pinch of sugar balances acidity without making it sweet.
• For extra garlic flavor without burning, add one clove whole to the oil and remove before adding tomatoes.

Creative twists

• Add roasted vegetables (eggplant, bell peppers) for a heartier vegetarian version.
• Stir in cooked shredded chicken or sautéed shrimp for protein.
• Make it dairy-free by using full-fat coconut milk or a plant-based cream alternative and vegan Parmesan.
• Swap canned tomatoes for 2 cups of fresh tomatoes in summer; cook a bit longer to concentrate flavor.
• Turn it into a baked pasta: mix sauce and pasta, top with extra cheese, and bake until golden.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 20–30 minutes total. Pasta cooking time is the biggest variable, but the sauce itself comes together in roughly 10–12 minutes.

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use ripe tomatoes, roughly 2 cups chopped, and simmer a bit longer so the sauce thickens and flavors concentrate.

Q: Is this recipe freezer-friendly?
A: Yes — freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently, adding a splash of liquid if needed.

Q: What’s the best way to prevent the sauce from splitting?
A: Avoid high heat after adding cream. Stir gently over low heat and do not bring to a hard boil.

Q: Can I make this gluten-free or low-carb?
A: Absolutely. Use gluten-free pasta or spiralized vegetables (zucchini noodles) as alternatives.

Q: How do I make the sauce thicker or thinner?
A: Thicken by simmering a bit longer or adding a spoonful of grated cheese. Thin the sauce with reserved pasta water or a splash of milk.

Conclusion

If you want another tested take on creamy tomato pasta with clear steps and comforting results, try this Super Easy Creamy Tomato Pasta – Salt & Lavender for additional inspiration and variations.

Creamy Tomato Garlic Pasta

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

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Description

A silky, tomato-forward sauce brightened with garlic and herbs, tossed with pasta for a comforting weeknight meal.

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Ingredients

• 8 oz Pasta (penne, fusilli, or spaghetti)
• 2 tbsp Olive oil
• 1 small Onion, finely chopped
• 4 cloves Garlic, minced
• 1 can Tomatoes (14–16 oz) — whole or crushed
• 1 tsp Italian seasoning
• 1/2 tsp Red pepper flakes (optional)
• 1/4 tsp Black pepper
• 1/2 tsp Salt (adjust to taste)
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tbsp Fresh basil or parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Pour in the canned tomatoes. Stir in Italian seasoning, salt, black pepper, and red pepper flakes. Let the sauce simmer for about 5 minutes.
4. Lower the heat and stir in the heavy cream. Heat gently until combined.
5. Add the drained pasta to the pan. Toss to coat, adding a splash of reserved pasta water if the sauce needs to loosen.
6. Remove from heat and stir in the grated Parmesan until melted into the sauce. Adjust seasoning as needed.
7. Plate and garnish with chopped fresh basil or parsley before serving.

Notes

For a lighter sauce, swap half-and-half for heavy cream. Use gluten-free pasta to make the dish gluten-free. If using dried basil, use 1 tsp instead of fresh.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian