Creamy Tomato Garlic Pasta
A quick and delicious pasta dish featuring a rich and creamy tomato garlic sauce that's easy to make and sure to impress.
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.
Notes
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.