Creamy Tomato Garlic Pasta
A cozy, from-scratch dinner featuring bright tomatoes and fragrant garlic in a silky cream sauce.
Ingredients
Pasta and Vegetables
- 8 oz spaghetti or fettuccine
- 1 cup ripe tomatoes, diced Use the ripest tomatoes for best flavor.
Sauce Components
- 1 cup heavy cream Substitute with coconut milk for dairy-free.
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
- Optional: grated Parmesan cheese or a vegetarian/halal-friendly hard cheese For serving
Instructions
Cooking the Pasta
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
- Reserve 1/2 cup of pasta cooking water before draining.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
- Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
- Lower the heat and stir in heavy cream until well blended.
- Simmer for 2–3 minutes until the sauce slightly thickens.
Combining Ingredients
- Toss cooked pasta in the sauce until evenly coated and serve topped with fresh basil and optional cheese.
Notes
Storing leftovers in an airtight container can keep them fresh for up to 3 days. To reheat, add a splash of cream or pasta water.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 3gSugar: 5g
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