Warm, creamy, and bright — Creamy Tomato Garlic Pasta is the kind of dish that hugs you from the inside. This simple pasta mixes roasted tomato flavor, mellow garlic, and a silky sauce for a weeknight win. It cooks fast, fills the house with a warm tomato-and-garlic smell, and feels like home on a plate. If you love easy pasta dinners, you might also enjoy our take on Creamy Garlic Parmesan Chicken Pasta for a heartier option.
Why Make This Recipe
- Quick & Easy: Ready in about 25–30 minutes, perfect for busy nights.
- Family Favorite: Mild, creamy sauce that kids and adults both enjoy.
- Budget-Friendly: Uses pantry staples like canned tomatoes and dried pasta.
- This recipe stands out because the sauce feels rich without heavy effort. Roasting or sautéing garlic brings out a sweet, warm aroma that makes the whole house cozy. It’s the kind of meal that brings comfort and small, happy memories — simple, filling, and satisfying. Try pairing it with a protein or green salad for a full, comforting meal. For a different creamy dinner, see our creamy garlic parmesan chicken pasta.
Ingredients
For the pasta and sauce:
- 12 oz (340 g) dried pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4–5 garlic cloves, minced (about 2 tbsp)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 (28 oz) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
For finishing:
- Fresh basil leaves, chopped (about 1/4 cup)
- Zest of 1 lemon (optional, for brightness)
- Pasta water (reserve 1 cup after cooking)
Notes: Use unsalted butter so you can control salt. If you prefer a lighter sauce, swap the heavy cream for half-and-half or a plant-based cream.
How to Make Creamy Tomato Garlic Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. (Why: starchy water helps bind the sauce to the pasta.)
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and slightly golden. (Tip: soft onions give a sweet base to the sauce.)
- Add the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn. (Why: garlic releases aroma quickly — don’t let it brown.)
- Pour in the crushed tomatoes and bring to a gentle simmer. Let simmer 8–10 minutes, stirring now and then, so the raw tomato taste mellows and the sauce thickens.
- Stir in the heavy cream and grated Parmesan. Cook 2–3 minutes until the sauce is smooth and warm. Add salt and pepper to taste. (Tip: add a splash of pasta water if the sauce gets too thick.)
- Add the drained pasta to the skillet and toss to coat. If needed, add reserved pasta water a few tablespoons at a time until the sauce clings to the pasta in a silky way. Finish with chopped basil and lemon zest if using.
- Serve immediately with extra Parmesan on the side.
How to Serve Creamy Tomato Garlic Pasta
- Plate with a little extra sauce spooned on top, a sprinkle of grated Parmesan, and whole basil leaves for color.
- Serve with a crisp green salad and crusty bread to soak up the warm sauce.
- Add grilled chicken, sautéed mushrooms, or roasted vegetables on the side for a heartier meal.
How to Store Creamy Tomato Garlic Pasta
- Fridge: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over low heat with a splash of water or milk to loosen the sauce, or microwave in short bursts, stirring between heats.
Tips to Make Creamy Tomato Garlic Pasta
- Don’t overcook the garlic — cook just until fragrant to avoid bitterness.
- Reserve pasta water — it helps the sauce cling and stay silky.
- Taste and adjust salt after adding Parmesan; the cheese adds saltiness.
- Use whole canned tomatoes crushed by hand for a fresher texture if you like small tomato pieces.
Variation
- Gluten-free: Swap in your favorite gluten-free pasta and follow the same steps.
- Vegan: Use vegan butter, coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan for a dairy-free version.
FAQs
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds of ripe tomatoes, peel and chop them, then simmer a bit longer until they break down. Fresh tomatoes give a brighter, slightly lighter flavor.
Can I make this ahead for a party?
You can make the sauce a day ahead and cool it fully. Reheat gently and toss with freshly cooked pasta so the texture stays best.
What can I use instead of heavy cream?
Half-and-half or whole milk will work for a lighter sauce; expect a slightly thinner texture. For dairy-free, use cashew cream or a thick plant-based cream.
Conclusion
This Creamy Tomato Garlic Pasta is an easy, comforting meal that fills the kitchen with warm, garlicky tomato scent and leaves everyone satisfied. It’s simple enough for a weeknight but cozy enough for guests. If you want a slightly different take or inspiration for creamy tomato pasta, check out this Super Easy Creamy Tomato Pasta – Salt & Lavender for another method and flavor notes. Please leave a comment and a star rating if you make it, and share your photos on Pinterest or Facebook. What twist did you try? Let us know below!
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Creamy Tomato Garlic Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy creamy tomato garlic pasta that’s perfect for busy nights, filled with roasted tomato flavor and mellow garlic.
Ingredients
- 12 oz (340 g) dried pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4–5 garlic cloves, minced (about 2 tbsp)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 (28 oz) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, chopped (about 1/4 cup)
- Zest of 1 lemon (optional, for brightness)
- Pasta water (reserve 1 cup after cooking)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and slightly golden.
- Add the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.
- Pour in the crushed tomatoes and bring to a gentle simmer. Let simmer 8–10 minutes, stirring now and then.
- Stir in the heavy cream and grated Parmesan. Cook 2–3 minutes until the sauce is smooth and warm. Add salt and pepper to taste.
- Add the drained pasta to the skillet and toss to coat, adding reserved pasta water as needed.
- Finish with chopped basil and lemon zest if using. Serve immediately with extra Parmesan on the side.
Notes
Use unsalted butter for better salt control. Substitute heavy cream with half-and-half or a plant-based cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg