Name: Creamy Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz penne or fettuccine pasta; 4 cloves fresh garlic, minced; 1 can (14.5 oz) diced tomatoes (no added sugar); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tbsp extra virgin olive oil; Salt and pepper to taste

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Introduction

This creamy tomato garlic pasta is a comforting and flavorful dish that’s perfect for any night of the week. With a rich, velvety sauce made from fresh garlic, diced tomatoes, and Parmesan cheese, it’s both simple and satisfying.

This image shows a white bowl filled with rigatoni pasta covered in a creamy orange-colored sauce with visible specks of red and green herbs. The rigatoni pieces are short, tube-shaped, and coated thickly with the sauce. Fresh green basil leaves are scattered on top, adding bright green color and texture. A metal fork holds up one piece of rigatoni with melted cheese stretching from the bowl to the fork, showing a gooey and rich texture. The background is a white marbled surface, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz penne or fettuccine pasta
4 cloves fresh garlic, minced
1 can (14.5 oz) diced tomatoes (no added sugar)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Step 1: Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.
Step 2: While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant and golden brown, about 2 minutes.
Step 3: Add diced tomatoes with their juices to the skillet and simmer for 5 minutes until the sauce has slightly thickened.
Step 4: Reduce heat and stir in heavy cream; let the sauce bubble gently for 2 minutes.
Step 5: Mix in grated Parmesan cheese until melted, then season with salt and pepper to taste.
Step 6: Drain the pasta, reserving some cooking water. Combine the pasta with the sauce, adding reserved water as needed to reach your desired consistency.
Step 7: Serve hot, garnished with extra Parmesan cheese if desired.

Tips & Variations

For a fresher taste, use cherry tomatoes instead of canned, sautéing them until they burst.
Add red pepper flakes when cooking garlic for a subtle spicy kick.
Swap heavy cream with half-and-half for a lighter sauce, though it may be less thick.
Fresh basil or parsley sprinkled on top adds a bright herbaceous note.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if it has thickened too much.

How to Serve

A white bowl filled with several square-shaped ravioli covered in thick, creamy, orange-colored sauce with green herb pieces scattered on top and mixed in. A gold fork lifts one ravioli piece, stretching gooey melted cheese strands from the bowl. The sauce looks rich and slightly textured with small red bits, while fresh green herbs add a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce pairs well with many pasta shapes such as spaghetti, fusilli, or rigatoni. Choose your favorite or what you have on hand.

Is it possible to make this dish vegan?

You can substitute the heavy cream with coconut cream and use a vegan Parmesan alternative or nutritional yeast to keep the creamy, cheesy flavor while making it vegan-friendly.