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Creamy Tomato Garlic Pasta

A quick and easy creamy pasta dish made with penne or fettuccine, bathed in a rich sauce of tomatoes, garlic, and heavy cream, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz penne or fettuccine pasta Use any pasta shape you prefer.
  • 4 cloves fresh garlic, minced
  • 1 can (14.5 oz) diced tomatoes (no added sugar)
  • 1 cup heavy cream Can be substituted with coconut milk for a vegan option.
  • 1/2 cup grated Parmesan cheese Substitute with mozzarella for a stretchier texture.
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.
Making the Sauce
  1. While the pasta cooks, heat olive oil in a skillet over medium heat.
  2. Sauté minced garlic until aromatic and golden brown, about 2 minutes.
  3. Add diced tomatoes with juices to the skillet and simmer for 5 minutes until slightly thickened.
  4. Reduce heat and stir in heavy cream; let it bubble gently for 2 minutes.
  5. Mix in grated Parmesan cheese until melted; season with salt and pepper to taste.
Combining and Serving
  1. Drain pasta, reserving some cooking water.
  2. Combine pasta with the sauce, adding reserved water if needed for consistency.
  3. Serve hot, garnished with extra Parmesan if desired.

Notes

For best results, add the cream after the tomatoes have simmered down to avoid curdling. Leftovers can be stored in the fridge for up to three days, or frozen for about two months.