Creamy Tomato Garlic Pasta Recipe – Cozy, simple comfort in every forkful

Introduction

The kitchen fills with garlic and warm tomato steam, and suddenly the whole house feels like a hug — that’s the moment I call for my Creamy Tomato Garlic Pasta. I toss a pan on and, within twenty minutes, I have a saucy dinner that smells like Sunday. This always takes me back to Sunday dinners. If you like creamy weeknight pastas, try my take on a garlic-forward sauce by visiting my creamy garlic chicken recipe for inspiration.

Why You’ll Love This

• Ready in about 20 minutes—fast dinner wins.
• Uses pantry basics; gentle on the wallet.
• Silky sauce with bright tomato notes; kids often ask for seconds.
• Easy to scale for meal prep or guests.

Quick Recipe Snapshot

• Servings: 2–3
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes
• Skill level: Easy
• Taste: savory + creamy with bright tomato notes

You’ll feel confident making this even if you’re new to sauces.

Ingredients You’ll Need

• 8 oz spaghetti or fettuccine
• 1 cup ripe tomatoes (diced)
• 1 cup heavy cream
• 4 cloves fresh garlic (minced)
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste

Chef notes:

• Fresh garlic = bigger flavor.
• Use ripe tomatoes for sweetness.

I also like to keep a pan of roasted garlic handy; it deepens the flavor and pairs well with roasted chicken pasta dishes.

How to Make It

1. First, bring a large pot of salted water to a rolling boil and cook the pasta until al dente (about 8–10 minutes). Drain and set aside, reserving a splash of pasta water.
2. Meanwhile, heat olive oil in a large skillet over medium heat; when it shimmers, add the minced garlic. Sauté until it smells nutty and turns golden at the edges — 1–2 minutes.
3. Next, add the diced tomatoes, a pinch of salt, and a few grinds of black pepper. Simmer so the tomatoes soften and start to break down, about 4–5 minutes. You’ll see the sauce loosen and steam gently.
4. Lower the heat, then stir in the heavy cream. Fold gently until the sauce turns silky and lightly thickens; this takes about 2 minutes. Taste and adjust seasoning.
5. Then add the cooked pasta right into the skillet. Toss so each strand gets coated; if the sauce feels thick, add a splash of reserved pasta water to loosen it. You want a glossy finish that clings to the noodles.
6. Finally, take the pan off the heat. Stir in most of the basil, then serve with extra basil on top and optional grated Parmesan.

For a similar creamy finish with bold spices, I like to reference ideas from other creamy pasta recipes when tweaking heat levels.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mince garlic ahead and store in the fridge for up to 2 days.
2. Common mistake + fix: If sauce separates, lower the heat and whisk in a tablespoon of cold cream to bring it back together.
3. Simple variation: Add red pepper flakes or a pinch of smoked paprika for warmth.

You might also enjoy the sauce texture in a steak pairing like this creamy garlic sauce for steak.

Serving Ideas

• Weeknight supper: Plate with a green salad and crusty bread.
• Cozy brunch: Serve with a fried egg on top.
• Casual dinner party: Add roasted shrimp or grilled chicken slices.
  Optional garnishes: extra basil, cracked black pepper, or shaved Parmesan.

For a playful twist, toss with sautéed sausage and peppers like in this pepper jack chicken sausage skillet.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Sauce freezes okay, up to 1 month, but texture softens.
• Reheat: Gently warm on low with a splash of cream or water to revive creaminess.
  Leftover idea: Turn it into a warm pasta bowl with greens or a toasted sandwich filling.

FAQs

Q: Can I make this ahead?
A: Yes. You can make the sauce a day ahead and toss with freshly cooked pasta right before eating.

Q: What can I substitute for heavy cream?
A: For lighter texture, use half-and-half plus a teaspoon of butter, though the sauce will be looser.

Q: How do I know it’s done?
A: When the garlic smells sweet, tomatoes have softened, and the cream coats the back of a spoon, the sauce is done and ready to marry the pasta.

Q: Can I freeze Creamy Tomato Garlic Pasta?
A: Freezing the cooked pasta will change texture; instead freeze just the sauce if needed.

Final Thoughts

I make this Creamy Tomato Garlic Pasta when I want something quick that still feels special. It’s forgiving, bright, and creamy — perfect for nights when you want comfort without fuss. Make it your own, and enjoy every warm, garlicky bite of Creamy Tomato Garlic Pasta.

Conclusion

If you want another take on a quick creamy tomato pasta, I like this version from Super Easy Creamy Tomato Pasta • Salt & Lavender for its silky texture. For a slightly different spin, this recipe offers great ideas too: Creamy Tomato Pasta – by Carolina Gelen – SCRAPS.

Creamy Tomato Garlic Pasta

A quick and easy creamy pasta dish with bright tomato flavors, perfect for a cozy dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Sauce Base

• 8 oz spaghetti or fettuccine Use your preferred type of pasta
• 1 cup ripe tomatoes (diced) Fresh and ripe for sweetness
• 1 cup heavy cream For creaminess
• 4 cloves fresh garlic (minced) Fresh garlic = bigger flavor
• 2 tbsp extra virgin olive oil For sautéing
• 1/4 cup fresh basil (chopped) For garnish and flavor
• Salt and pepper to taste Adjust seasoning as needed

Method

 

Cooking Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Cook the pasta until al dente (about 8–10 minutes).
3. Drain and set aside, reserving a splash of pasta water.

Making the Sauce

1. Heat olive oil in a large skillet over medium heat; add the minced garlic.
2. Sauté until it smells nutty and turns golden at the edges (1–2 minutes).
3. Add diced tomatoes, a pinch of salt, and pepper; simmer until tomatoes soften (about 4–5 minutes).
4. Lower the heat, stir in the heavy cream and fold gently until the sauce turns silky (about 2 minutes).
5. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed to achieve a glossy finish.
6. Take off the heat and stir in most of the basil; serve with extra basil and optional grated Parmesan.

Notes

Mince garlic ahead to save time; if sauce separates, whisk in a tablespoon of cold cream to revive it. For extra warmth, add red pepper flakes or smoked paprika.