Easy Creamy Tomato Garlic Pasta
A silky tomato-cream sauce clings to tender pasta with plenty of garlic and Parmesan. Weeknight-easy, restaurant-delicious.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried pasta penne or spaghetti
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.5 tbsp minced garlic
- 0.25 tsp crushed red pepper flakes optional for heat
- 3 tbsp tomato paste
- 1.5 cup crushed tomatoes
- 0.75 cup heavy cream
- 0.75 cup finely grated Parmesan plus more for serving
- 0.5 cup reserved pasta cooking water use as needed
- 1 tsp kosher salt plus more for the pasta water
- 0.5 tsp freshly ground black pepper
- 0.25 cup chopped fresh basil or parsley
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1/2 cup water and drain.
- Warm olive oil and butter in a wide skillet over medium heat.
- Sauté garlic and red pepper flakes for 30–60 seconds until fragrant, not browned.
- Stir in tomato paste and cook 2–3 minutes to deepen the color and flavor.
- Pour in crushed tomatoes. Simmer gently for 5–7 minutes, stirring occasionally.
- Lower heat and add heavy cream. Season with salt and black pepper. Simmer until slightly thickened, 2–3 minutes.
- Toss cooked pasta into the sauce. Splash in reserved pasta water as needed to loosen and coat.
- Take off heat and fold in Parmesan until glossy. Finish with basil. Taste and adjust seasoning.
Notes
Variation: Add cooked chicken, sautéed shrimp, or roasted veggies for extra protein or color. For a blush twist, swap 2–3 tbsp of the cream with a splash of vodka. Leftovers keep 3 days in the fridge; reheat gently with a spoonful of water or cream.
This recipe is an original creation inspired by classic Easy Creamy Tomato Garlic Pasta flavors. All ingredient ratios and instructions are independently developed.