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Creamy Tomato Garlic Pasta

Creamy Tomato Garlic Pasta

This Creamy Tomato Garlic Pasta is a comforting and soulful weeknight dinner that is beautiful in its simplicity. It relies on a few honest ingredients like sun-ripened tomatoes, fragrant garlic, and luscious cream to create a special meal without a pantry full of fancy items. The velvety, blush-colored sauce comes together in the time it takes to boil the pasta, making it an easy and flavorful dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz spaghetti or fettuccine
  • 1 cup ripe tomatoes, diced
  • 1 cup heavy cream
  • 4 cloves fresh garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil, chopped
  • Salt and freshly ground black pepper to taste
  • Optional: Grated Parmesan cheese for serving

Equipment

  • Large pot
  • Large skillet or pan

Method
 

Instructions
  1. Fill a large pot with water, salt it generously (it should taste like the sea!), and bring it to a rolling boil. Cook your pasta according to the package directions until it's 'al dente'—tender but still with a slight bite. Just before draining, scoop out about a cup of the starchy pasta water and set it aside. Then, drain the pasta.
  2. While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring frequently, until it's fragrant and just beginning to turn golden.
  3. Add the diced tomatoes to the skillet, along with a good pinch of salt and pepper. Let the tomatoes simmer and break down for about 5 minutes, stirring occasionally, until they’ve softened and created a chunky sauce.
  4. Turn the heat down to low and slowly pour in the heavy cream, stirring constantly to combine everything into a smooth, blush-colored sauce. Let it gently heat through, but don't let it boil.
  5. Add the drained pasta directly into the skillet with the sauce. Toss everything together until every strand is beautifully coated in the creamy tomato sauce. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
  6. Stir in most of the fresh basil, saving a little for garnish. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, topped with the remaining fresh basil and a generous sprinkle of grated Parmesan cheese if you like.

Notes

For the best results, save a cup of the starchy pasta water to help the sauce emulsify and create a silkier texture. Use high-quality ingredients, as their flavors are prominent in this simple dish. If tomatoes are too acidic, a pinch of sugar can balance the sauce. To prevent the sauce from becoming oily or curdling, lower the heat before slowly stirring in the heavy cream. The recipe is adaptable; consider adding protein like chicken or shrimp, red pepper flakes for heat, or vegetables like spinach. Canned tomatoes can be used as a substitute for fresh ones.