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Creamy Tomato Garlic Pasta

A delightful combination of smooth textures and bold flavors, this creamy pasta dish is simple to make and bound to become a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (spaghetti or penne) You can substitute with gluten-free pasta if preferred.
  • 1 cup cherry tomatoes, halved Diced canned tomatoes can be used instead if fresh ones are unavailable.
  • 4 cloves garlic, minced
  • 1 cup heavy cream For a lighter option, substitute with coconut cream or a plant-based alternative.
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish Elevates the dish with aromatic freshness.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve about a cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
  3. Toss in the halved cherry tomatoes to the skillet, and cook for about 5 minutes until they start to soften and burst. Season with salt and pepper to taste.
  4. Lower the heat and pour in the heavy cream, stirring well to let it simmer for a minute. Add the grated Parmesan cheese and continue stirring until the cheese melts.
  5. Add the drained pasta to the skillet, mixing everything together. Incorporate some reserved pasta water if necessary to reach desired sauce consistency.
  6. Serve immediately, garnished with fresh basil.

Notes

To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a skillet over low heat with a splash of cream or reserved pasta water.