Speedy Creamy Tomato Garlic Pasta
This creamy tomato garlic pasta comes together quickly for a satisfying weeknight meal. Al dente pasta is tossed in a rich, flavorful sauce made with diced tomatoes, heavy cream, garlic, and Parmesan cheese.
Equipment
- Large pot
- Large skillet
Ingredients
Pasta and Sauce
- 8 oz short pasta e.g., penne, fusilli, farfalle
- 2 tablespoons olive oil
- 4-5 garlic minced
- 1 can undrained diced tomatoes 14.5 oz, fire-roasted recommended
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese plus more for serving
- 1/4 cup fresh basil chopped, plus more for garnish
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil, then cook your chosen pasta until al dente according to package directions. Before draining, reserve about 1/2 cup of the starchy pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, ensuring it doesn't burn.
- Pour in the undrained diced tomatoes and bring to a gentle simmer, cooking for 3-4 minutes while stirring occasionally, allowing the flavors to meld.
- Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce becomes smooth and creamy.
- Drain the cooked pasta and add it directly to the skillet with the sauce, tossing gently to coat evenly. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Season generously with salt and fresh black pepper to taste, then stir in most of the fresh basil, reserving some for garnish.
- Divide the pasta among serving bowls, garnish with the remaining fresh basil and extra Parmesan cheese, and serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes with the garlic. Freshly grated Parmesan cheese makes a big difference in the sauce's flavor and texture.