Creamy Tomato Garlic Pasta

A comforting and creamy pasta dish with rich flavors of garlic and tomatoes, perfect for weeknight dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 570

Pasta Ingredients

8 oz 8 oz (225g) of fettuccine or spaghetti Use whole wheat for a healthier option.
2 tablespoons 2 tablespoons of olive oil For a luscious, silky finish.
4 cloves 4 cloves of garlic, minced The heart and soul of this dish.
1 can 1 can (14 oz) of diced tomatoes A classic pantry staple.
½ cup ½ cup of heavy cream For that indulgent creaminess (or use coconut cream for a dairy-free twist).
Salt and pepper, to taste Always adjust to your preference.
Fresh basil or parsley, for garnish To add a pop of freshness and color.

Cooking the Pasta

Boil a pot of salted water and cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.

Sautéing the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.

Making the Sauce

Pour in the canned diced tomatoes (with juices) to the skillet. Stir occasionally, letting the flavors meld for about 5 minutes.
Lower the heat to a simmer and slowly pour in the heavy cream, stirring to combine.
Add the drained pasta to the skillet. Toss it well to coat every strand in the sauce. Use the reserved pasta water to achieve your desired consistency.
Season with salt and pepper to taste, and let the flavors mingle for just a couple more minutes over low heat.

Serving

Plate your creamy pasta elegantly, finishing with fresh basil or parsley for a burst of color.

For variations, consider adding sautéed spinach or kale, cooked chicken or shrimp for added protein, or sprinkle red pepper flakes for a spicy kick.