If you’re looking for a quick and delicious meal, look no further than this Creamy Tomato Garlic Pasta recipe. It’s a perfect blend of rich flavors, creamy texture, and aromatic garlic. Whether you’re preparing dinner for your family or impressing guests, this dish is sure to please everyone.
Why Make This Recipe
This recipe is not only easy to make, but it also uses simple ingredients that you may already have in your kitchen. The creamy sauce with juicy cherry tomatoes and garlic creates a comforting dish that feels special yet is straightforward enough for any beginner cook. Plus, it’s a great way to enjoy pasta in a new and flavorful way!
How to Make Creamy Tomato Garlic Pasta
Ingredients
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 4 tbsp Olive Oil
- 1 cup Dry White Wine
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream (or the Alt milk (1:1 swap))
- 1 tbsp Flour
- 1/2 cup Chopped Parsley
- 8 oz Rigatoni Pasta (cooked al dente)
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Sugar
- Salt & Pepper (to taste)
- Freshly Grated Parmesan (optional)
Directions
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
- Sauté the Garlic: Heat 4 tbsp of olive oil in a large pan over medium heat. Add the minced garlic and 1/2 tsp of salt. Sauté until golden and fragrant, about 5 minutes.
- Cook the Tomatoes: Add 3 cups of cherry tomatoes and another 1/2 tsp of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Deglaze the Pan: Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 tsp of chili flakes and 2 tbsp of tomato paste, mixing everything together.
- Add the Cream: Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tbsp of flour with 2 tbsp of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
- Season & Combine: Stir in 1/2 cup of chopped parsley, 1 tsp of smoked paprika, 1 tsp of garlic powder, and salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
- Finish Cooking: Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
- Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!
How to Serve Creamy Tomato Garlic Pasta
Serve this creamy pasta hot from the stove in a wide bowl. You can top it with extra grated Parmesan cheese and fresh parsley for added flavor. Pair it with a simple salad or some crusty bread for a complete meal.
How to Store Creamy Tomato Garlic Pasta
To store leftovers, let the pasta cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stove over low heat, adding a little water or cream if the sauce has thickened too much.
Tips to Make Creamy Tomato Garlic Pasta
- Use fresh garlic for the best flavor.
- If you want extra heat, adjust the amount of chili flakes to your taste.
- For a lighter version, you can substitute part of the heavy cream with chicken or vegetable broth.
- Make sure your pasta is cooked al dente, as it will continue to cook when added to the sauce.
Variation
You can customize this recipe by adding cooked chicken, shrimp, or vegetables like spinach and bell peppers. Feel free to experiment and create your own version!
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like, such as penne or spaghetti. Just adjust the cooking time as needed.
2. Is there a dairy-free option?
Yes! You can use lactose-free cream or a plant-based milk alternative to make this dish dairy-free.
3. How can I make this vegetarian-friendly?
This recipe is already vegetarian. Just be sure to use a vegan or vegetarian wine if necessary.
Give this Creamy Tomato Garlic Pasta a try, and enjoy a meal that’s rich in flavor and comfort!
Creamy Tomato Garlic Pasta
Ingredients
For the Sauce
- 8 cloves Garlic (minced) Use fresh garlic for the best flavor.
- 3 cups Cherry Tomatoes (halved)
- 4 tbsp Olive Oil For sautéing the garlic and tomatoes.
- 1 cup Dry White Wine Use a vegetarian-friendly wine if preferred.
- 1 tsp White Sugar
- 1 tsp Chili Flakes Adjust to taste for spiciness.
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream Can substitute with almond milk (1:1 swap) for a lighter option.
- 1 tbsp Flour Used to thicken the sauce.
- 1/2 cup Chopped Parsley For garnish and flavor.
- 8 oz Rigatoni Pasta (cooked al dente) Can substitute with any pasta type.
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Sugar
- to taste Salt & Pepper Season to taste.
- Freshly Grated Parmesan (optional) For serving.
Instructions
Preparation
- Mince the garlic and slice the cherry tomatoes in half.
Cooking
- Heat 4 tbsp of olive oil in a large pan over medium heat.
- Add the minced garlic and 1/2 tsp of salt. Sauté until golden and fragrant, about 5 minutes.
- Add 3 cups of cherry tomatoes and another 1/2 tsp of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes.
- Stir in 1 tsp of chili flakes and 2 tbsp of tomato paste, mixing everything together.
- Pour in 2 cups of heavy cream and stir.
- In a small bowl, whisk 1 tbsp of flour with 2 tbsp of water to create a slurry, then slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
- Stir in 1/2 cup of chopped parsley, 1 tsp of smoked paprika, 1 tsp of garlic powder, and salt and pepper to taste.
- Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
- Let the pasta simmer in the sauce for an additional 5 minutes.
- Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
Serving
- Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper.
- Serve hot from the stove in a wide bowl.