If there’s one dish that never fails to save a hectic evening, it’s a bowl of Creamy Tomato Garlic Pasta. The kind that feels indulgent, tastes restaurant-worthy, and still comes together faster than deciding what to watch on Netflix.
This recipe blends sweet crushed tomatoes, fragrant garlic, and silky cream into a sauce that coats every strand of pasta like a warm hug. It’s cozy, comforting, and shockingly simple — exactly what weeknight cooking should be.
Why This Creamy Tomato Garlic Pasta Works Every Time
This isn’t just another tomato pasta. It hits that perfect middle ground:
- Creamy but not heavy
- Bright yet comforting
- Simple, but impressive
The garlic builds depth, the tomatoes keep things fresh, and the cream smooths everything into a luxurious sauce that clings beautifully to pasta.
“This tastes like something I’d order at a café — but it’s ready in under 30 minutes.”
Quick Reasons You’ll Love It
- Ready in 25 minutes
- Made with pantry staples
- Easy to customize (protein, spice, veggies)
- Kid-friendly (skip the chili flakes)
- Perfect for leftovers and meal prep
How This Recipe Comes Together (Quick Overview)
- Boil pasta until al dente and reserve pasta water
- Gently sauté garlic in olive oil
- Simmer crushed tomatoes briefly
- Stir in cream on low heat
- Toss pasta with sauce and pasta water
- Finish with basil and Parmesan
This order keeps the garlic fragrant, the tomatoes fresh, and the cream smooth — no splitting, no bitterness.
Ingredients You’ll Need
Pasta
- 12 oz spaghetti (or linguine, penne, fusilli)
Creamy Tomato Garlic Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh basil, for garnish
- Grated Parmesan, for serving
Easy Substitutions
- No heavy cream? Use ¾ cup whole milk + ¼ cup mascarpone
- Dairy-free? Use full-fat coconut cream
- Extra richness? Finish with 1–2 tbsp butter
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain.
2. Sauté the Garlic
Heat olive oil in a wide skillet over medium heat.
Add garlic and cook 45–60 seconds, just until fragrant — do not brown.
3. Simmer the Tomatoes
Add crushed tomatoes. Stir and simmer for 4–5 minutes to mellow acidity and thicken slightly.
4. Add the Cream
Lower heat to low. Slowly stir in cream until smooth and glossy.
5. Season
Add red pepper flakes (if using), salt, and black pepper. Taste and adjust.
6. Combine Pasta & Sauce
Add pasta to skillet. Toss gently, adding reserved pasta water a little at a time until silky.
7. Finish & Serve
Remove from heat. Add fresh basil and serve hot with Parmesan.
Serving Ideas That Elevate the Dish
- Serve straight from the pan for rustic comfort
- Pair with a lemony green salad
- Add grilled chicken, shrimp, or sausage
- Serve with roasted broccoli or sautéed spinach
- Finish with extra basil and cheese tableside
How to Store & Reheat Leftovers
Storage
- Refrigerate in an airtight container for 3–4 days
- Freeze up to 2 months (sauce freezes better than pasta texture)
Reheating Tips
- Reheat gently on the stove with a splash of milk or water
- Microwave in short bursts, stirring often
- Reheat to 165°F / 74°C
Pro Chef Tips for the Best Results
- Never brown garlic — bitterness ruins the sauce
- Pasta water = natural emulsifier (use it!)
- Keep heat low when adding cream
- Salt pasta water generously
- For smoky depth, start with pancetta or bacon fat
Creative Variations to Try
- Protein: shrimp, rotisserie chicken, Italian sausage
- Veggie boost: spinach, peas, roasted peppers
- Spicy: Calabrian chili paste or harissa
- Herbs: parsley + lemon zest
- Vegan: cashew cream + nutritional yeast
