Name: The Best Creamy Garlic Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian‑Inspired
Ingredients: 12 oz pasta (penne, rigatoni, spaghetti, or your favorite shape); 2 tbsp olive oil or butter; 3–4 cloves garlic, minced; 1 can (about 14 oz) crushed tomatoes or tomato puree; 1/2 cup heavy cream or half‑and‑half; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 1/4 tsp red pepper flakes (optional, for a little heat); Fresh basil or parsley, chopped (for garnish); Optional additions: baby spinach, mushrooms, sun‑dried tomatoes, grilled chicken, shrimp, or crumbled bacon

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The best creamy garlic tomato pasta is a quick, flavorful, and comforting dish that comes together in just one pan. It features a velvety tomato-based sauce infused with garlic and finished with cream, creating a perfect balance of rich, tangy, and savory flavors. This is the kind of pasta I make when I want something satisfying without a lot of fuss.

Why You’ll Love This Recipe

I love this recipe because it’s simple but never boring. The garlic brings warmth and depth, the tomatoes provide brightness, and the cream ties everything together with a smooth finish. It’s easy to customize, perfect for busy weeknights, and always delivers restaurant-quality results right at home. Whether I’m serving it as a main or a side, it always disappears fast. The Best Creamy Garlic Tomato Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, spaghetti, or your favorite shape)
Olive oil or butter
Garlic (minced)
Crushed tomatoes or tomato puree
Heavy cream or half-and-half
Grated Parmesan cheese
Salt and pepper
Red pepper flakes (optional for a little heat)
Fresh basil or parsley (for garnish)

Optional additions:

Spinach
Grilled chicken
Mushrooms
Sun-dried tomatoes

Directions

I cook the pasta in salted boiling water until al dente, then drain and set it aside (reserving a bit of pasta water).
In a large skillet, I heat olive oil and sauté the garlic until fragrant but not browned.
I pour in the crushed tomatoes, season with salt, pepper, and red pepper flakes, and let it simmer for a few minutes to deepen the flavor.
I stir in the cream and let the sauce bubble gently until slightly thickened.
I add the cooked pasta to the sauce and toss to coat, adding a splash of pasta water if needed to loosen it.
I stir in Parmesan cheese until melted and creamy.
I garnish with fresh herbs and serve hot, optionally topping with more cheese or protein.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I sometimes use cherry tomatoes for a fresh twist—just roast them and blend into the sauce.
For a lighter version, I use milk instead of cream and skip the cheese.
I love stirring in baby spinach or arugula at the end for added greens.
For extra protein, I add grilled chicken, shrimp, or pan-fried tofu.

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, adding a splash of water or cream to bring back the creamy texture.
I don’t recommend freezing it, as the sauce can separate. The Best Creamy Garlic Tomato Pasta

FAQs

Can I make this pasta without cream?

Yes, I’ve used coconut milk, oat cream, or even Greek yogurt as a lighter or dairy-free alternative. The flavor is still great.

What’s the best pasta shape to use?

I like using penne or rigatoni because they hold the sauce well, but spaghetti and fettuccine also work beautifully.

Can I add meat to this recipe?

Absolutely. Grilled chicken, ground beef, or crumbled sausage all work well and turn it into a full meal.

Is this sauce spicy?

Not by default, but I often add red pepper flakes to give it a gentle heat. It’s easy to adjust based on my preference.

Can I make this sauce ahead of time?

Yes, I make the sauce and store it in the fridge for up to 3 days. I reheat it and toss with fresh-cooked pasta when ready to serve.

Conclusion

The best creamy garlic tomato pasta is everything I want in a cozy, satisfying meal—easy to make, rich in flavor, and endlessly adaptable. Whether I’m cooking for a crowd or just feeding myself, this dish always delivers comfort and taste in every bite. Once I started making it, it quickly became a favorite in my weeknight rotation.

The Best Creamy Garlic Tomato Pasta

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A quick, comforting pasta dish featuring a creamy garlic‑tomato sauce — rich, tangy, and velvety — served over your favorite pasta. Perfect for busy weeknights when you want something satisfying with minimal fuss.

Author: Lizaa
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish / Pasta
Method: Stovetop
Cuisine: Italian‑Inspired

Ingredients

12 oz pasta (penne, rigatoni, spaghetti, or your favorite shape)
2 tbsp olive oil or butter
3–4 cloves garlic, minced
1 can (about 14 oz) crushed tomatoes or tomato puree
1/2 cup heavy cream or half‑and‑half
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional, for a little heat)
Fresh basil or parsley, chopped (for garnish)
Optional additions: baby spinach, mushrooms, sun‑dried tomatoes, grilled chicken, shrimp, or crumbled bacon

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Instructions

Cook pasta in a large pot of salted boiling water until al dente. Reserve about 1/4 cup pasta water, then drain.
In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds — careful not to burn).
Add crushed tomatoes (or tomato puree) to the skillet. Season with salt, pepper, and red pepper flakes if using. Let simmer for 3–5 minutes to deepen the flavor.
Stir in heavy cream (or half‑and‑half). Let the sauce simmer gently until slightly thickened, about 2–3 minutes.
Add the cooked pasta to the sauce. Toss well to coat, adding a splash of reserved pasta water if the sauce is too thick.
Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed.
Garnish with chopped fresh basil or parsley before serving. Add optional toppings or mix-ins if desired (spinach, mushrooms, grilled chicken, etc.). Serve hot.

Notes

For a lighter version, use milk instead of heavy cream (though the sauce will be less rich).
Add baby spinach or arugula at the end for a fresh, healthy touch.
You can toss in grilled chicken, shrimp, or sautéed mushrooms for extra protein and flavor.
If you like a spicy kick, increase the red pepper flakes or add a pinch of chili powder.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to restore the sauce’s creaminess.