This creamy garlic tomato pasta is one of my favorite comfort meals when I want something rich, cozy, and full of flavor. I love how the tomatoes create a deep, savory base while the cream smooths everything out into a silky sauce. The garlic ties it all together, making this pasta feel simple but incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with everyday ingredients. I like how the sauce feels indulgent without being heavy, and how it clings perfectly to the pasta. It’s one of those reliable meals I turn to when I want something comforting that still feels a little special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta of choice
olive oil
butter
garlic, minced
crushed tomatoes
tomato paste
heavy cream
italian seasoning
salt
black pepper
red pepper flakes (optional)
parmesan cheese, grated
fresh basil or parsley (optional)
Directions
I start by cooking the pasta in well-salted water until al dente, then reserve some pasta water before draining. In a large skillet, I heat olive oil and butter over medium heat. I add the garlic and cook just until fragrant, being careful not to brown it. I stir in the tomato paste and crushed tomatoes and let the sauce simmer so the flavors deepen. I pour in the cream and season with italian seasoning, salt, pepper, and red pepper flakes if I want a little heat. I let the sauce gently simmer until thick and creamy. I add the cooked pasta and a splash of pasta water, tossing until everything is well coated. I finish with parmesan cheese and fresh herbs if I’m using them.
Servings and timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 20 minutes
Total time: approximately 30 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want a richer sauce, I stir in a bit more cream or butter. I also enjoy adding spinach or mushrooms for extra texture and flavor, or swapping parmesan for pecorino cheese.
storage/reheating
I store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream, milk, or water to loosen the sauce.
FAQs
Can I use fresh tomatoes instead of canned?
I can, but I simmer them longer so they break down and concentrate in flavor.
What pasta works best with this sauce?
I like penne, rigatoni, or fettuccine because they hold the creamy sauce well.
Can I make this recipe vegetarian?
I make it vegetarian as written, as long as the cheese I use doesn’t contain animal rennet.
How do I keep the garlic from burning?
I keep the heat moderate and add the garlic after the oil and butter are warmed, not hot.
Can I make this sauce ahead of time?
I do sometimes and store it separately, reheating gently before adding fresh pasta.
Conclusion
The best creamy garlic tomato pasta is a simple, comforting dish I love for its rich flavor and easy preparation. The combination of garlic, tomatoes, and cream creates a sauce that’s smooth, balanced, and endlessly satisfying, making this a recipe I come back to whenever I need a dependable, cozy meal.
Print
The Best Creamy Garlic Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A rich and cozy pasta dish made with a silky garlic tomato cream sauce that clings beautifully to pasta, delivering comforting flavor with simple pantry ingredients.
Ingredients
- 12 oz pasta of choice
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 0.75 cup heavy cream
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh basil or parsley, chopped (optional)
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 30 seconds, without browning.
- Stir in the tomato paste and cook for 1 minute.
- Add crushed tomatoes and simmer for 5–7 minutes to deepen the flavor.
- Pour in the heavy cream and season with Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Simmer gently until the sauce thickens and becomes creamy.
- Add the cooked pasta and a splash of reserved pasta water, tossing until fully coated.
- Finish with grated parmesan cheese and fresh herbs if desired. Serve warm.
Notes
- Use moderate heat to prevent garlic from burning.
- Add more cream or pasta water to adjust sauce consistency.
- Penne, rigatoni, or fettuccine work especially well.
- Spinach or mushrooms make great additions.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 7g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
