Creamy Tomato Garlic Pasta
A quick and satisfying garlic pasta dish featuring ripe tomatoes and creamy sauce, perfect for weeknight dinners.
Ingredients
Pasta Ingredients
- 8 oz spaghetti or fettuccine Use your favorite pasta shape
- 1 cup ripe tomatoes, diced A solid substitute for fresh is one 14-oz can diced tomatoes
Sauce Ingredients
- 1 cup heavy cream For a lighter dish, use half-and-half plus a tablespoon of butter
- 4 cloves fresh garlic, minced Avoid overcooking
- 2 tbsp extra virgin olive oil Use high-quality olive oil for better flavor
- 1/4 cup fresh basil, chopped Add as a finishing touch
- to taste salt and freshly ground black pepper Adjust according to preference
Instructions
Cooking the Pasta
- Fill a large pot with water, season generously with salt, and bring to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.
Making the Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until golden and fragrant, about 30–60 seconds.
- Add the diced tomatoes, season with salt and pepper, and simmer for about 4–5 minutes until softened.
- Turn the heat down to low, pour in the heavy cream, and stir until slightly thickened.
- Add the drained pasta to the skillet and toss thoroughly, using reserved pasta water to adjust the sauce's consistency.
- Remove from heat, stir in chopped basil, and adjust seasonings before serving.
Notes
For a one-pot approach, consider cooking the pasta and sauce together. Store leftovers in an airtight container for up to 4 days, or freeze the sauce for longer storage.