Creamy Tomato Garlic Pasta is one of my favorite go-to meals when I want something fast, comforting, and full of rich, savory flavor. With a silky tomato-based cream sauce, plenty of garlic, and tender pasta, this dish comes together in just 30 minutes—all in one pot. It’s simple, satisfying, and always hits the spot after a long day.
Why You’ll Love This Recipe
I love this recipe because it’s quick enough for a busy weeknight but still tastes like a dish from a cozy Italian bistro. The garlic and tomato make a bold, flavorful base, while the cream smooths everything out into a dreamy sauce that clings perfectly to the pasta. It’s meatless, but I never feel like anything’s missing. Plus, it only needs a handful of pantry staples.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (penne, fettuccine, spaghetti, or your favorite kind)
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Olive oil
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Garlic, minced
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Tomato paste
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Crushed tomatoes or tomato sauce
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Heavy cream or half-and-half
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Parmesan cheese, grated
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Salt and black pepper
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Italian seasoning or dried basil/oregano
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Red pepper flakes (optional, for a little heat)
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Fresh parsley or basil (for garnish)
Directions
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I start by boiling the pasta in salted water according to package instructions. I reserve about ½ cup of pasta water before draining.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat. I sauté the garlic until fragrant—about 30 seconds.
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I stir in tomato paste and let it cook for a minute to deepen the flavor, then add crushed tomatoes, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if I’m using them.
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I lower the heat and pour in the heavy cream, stirring to combine and create a smooth, creamy sauce.
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I let the sauce simmer for about 5–7 minutes, then stir in the Parmesan cheese and a splash of the reserved pasta water to loosen the sauce if needed.
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I add the drained pasta to the skillet and toss everything together until the noodles are well coated in the creamy tomato garlic sauce.
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I serve it hot, garnished with fresh herbs and extra Parmesan.
Servings and timing
This recipe makes about 4 servings and takes just 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s perfect for a quick dinner any night of the week.
Variations
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I add sautéed mushrooms, spinach, or roasted veggies to make it more filling.
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For protein, I stir in grilled chicken, shrimp, or cooked sausage.
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I swap the cream for coconut milk for a dairy-free version with a slightly different flavor.
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I use gluten-free pasta when needed.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of milk or cream to bring the sauce back to life. I avoid overcooking so the pasta stays tender and the sauce stays smooth.
FAQs
Can I use canned tomato sauce instead of crushed tomatoes?
Yes, I often use plain tomato sauce when I want a smoother texture. It still works great in the creamy base.
What kind of pasta works best?
I like using short pasta like penne or rigatoni because they hold the sauce well, but long noodles like fettuccine are also delicious.
Can I make this vegan?
Absolutely. I use plant-based cream and cheese substitutes, and it still comes out rich and flavorful.
How do I thicken the sauce?
The sauce naturally thickens as it simmers, but if I want it thicker, I add a bit more Parmesan or let it cook a few extra minutes.
Is this spicy?
Only if I add red pepper flakes. I adjust the heat to my liking or leave them out entirely for a milder version.
Conclusion
Creamy Tomato Garlic Pasta is a fast, comforting dish that proves simple ingredients can create big flavor. I love how easy it is to make and how adaptable it is for whatever I have on hand. Whether I keep it meatless or dress it up with extras, this pasta is always a hit and ready in just 30 minutes.
