Introduction
There’s something deeply comforting about a bowl of Creamy Tomato Garlic Pasta: the warm, herb-scented steam lifting the bright tomato aroma to meet you; the first forkful delivering silky cream threaded with garlic’s gentle bite and the fresh flash of basil; the way each strand of pasta is cushioned by a sauce that’s both decadent and bright. It’s the kind of dish that turns an ordinary evening into a small celebration and makes chilly nights feel tender.
This recipe is perfect for weeknight dinners when you want something fast but soulful, for cozy date nights at home, or for feeding a small group without fuss. If you want a closely related version or kitchen-tested pointers, see this Creamy Tomato Garlic Pasta recipe that inspired some of the technique tweaks here.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 generous servings
- Difficulty Level: Easy — approachable for beginner cooks
Nutrition Highlights
Nutrition estimates per serving (recipe serves 2). Values are approximate and were calculated using USDA FoodData Central values and informed by general guidance from the CDC on dietary recommendations.
Per serving (approximate)
- Calories: 975 kcal
- Protein: 18–19 g
- Carbohydrates: 94 g
- Fat: 60 g
- Saturated Fat: 30 g
- Fiber: 5–6 g
- Sodium: ~300–500 mg (varies with added salt)
Notes:
- This dish is rich and calorie-dense largely because of the heavy cream and olive oil; it’s a satisfying treat or main course. For daily dietary guidance, see CDC recommendations on saturated fat and total calorie intake; adjust portions or ingredients (see variations) to fit specific nutrition goals. (Sources used for estimates: USDA FoodData Central, CDC dietary guidance.)
Perfect For…
- Weeknight comfort when you crave something quick but luxurious.
- Small dinner parties where you want a satisfying, crowd-pleasing pasta without hours in the kitchen.
- Cozy, intimate meals—this recipe conjures warmth and nostalgia: garlic-scented kitchens, family conversations, and the comfort of a creamy bowl at the end of a long day.
Step-by-Step Instructions
Ingredients
- 8 oz (225 g) spaghetti or fettuccine
- 1 cup (about 180 g) ripe tomatoes, diced
- 1 cup (240 ml) heavy cream
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup (about 10 g) fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Optional ingredients and substitutions
- Optional: 1/4 cup grated Parmesan cheese to finish (adds ~55 kcal per serving).
- Lighter swap: use half-and-half or 1%–2% milk + 2 tbsp Greek yogurt (temper yogurt to avoid curdling).
- Vegan swap: replace heavy cream with cashew cream or full-fat coconut milk and use nutritional yeast for cheesiness; use gluten-free pasta if needed.
- Add protein: grilled chicken, sautéed shrimp, or Italian sausage. For a meaty spin, see this creamy garlic butter pasta with ground beef.
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until aromatic and just turning golden — about 30–60 seconds; don’t let it burn.
- Add the diced tomatoes to the skillet, season with a pinch of salt and pepper, and simmer gently for about 5 minutes until they soften and release juices.
- Reduce heat to low and stir in the heavy cream until the sauce becomes smooth and slightly thickened, about 2–3 minutes. If the sauce is very thick, add a tablespoon or two of reserved pasta water to loosen.
- Toss the cooked pasta into the sauce, using tongs to ensure each strand is coated. If needed, add more pasta water a little at a time to reach a silky consistency.
- Taste and adjust seasoning. Serve immediately topped with chopped fresh basil and, if you like, grated Parmesan.
Practical tips
- Don’t overcook the garlic—browned garlic becomes bitter.
- Reserve pasta water; its starch helps bind sauce and pasta.
- Finish on low heat to avoid breaking the cream.
- Check pasta doneness with a bite: “al dente” should be tender with a slight chew.
Best Pairings
- Crisp green salad with lemon vinaigrette to cut the richness.
- Garlic or herb bread for soaking up sauce—simple and indulgent.
- Wine pairings: a crisp Pinot Grigio or a medium-bodied Chardonnay complements the cream and tomato.
- Lighter accompaniments: steamed green beans or sautéed spinach for color and balance.
- For a relaxed brunch twist: serve a smaller portion alongside a strong espresso or an herbal tea to refresh the palate.
Shelf Life & Storage
- Room temperature: Do not leave creamy pasta at room temperature for more than 2 hours (USDA guideline); bacteria grow rapidly.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to restore creaminess.
- Freezer: Cream-based pasta sauces do not always freeze with ideal texture, but you can freeze for up to 1 month. Thaw in the refrigerator and reheat slowly; the texture may be slightly grainy. For better freezing, omit fresh basil and Parmesan until serving.
Chef’s Advice
- Use high-quality extra virgin olive oil for flavor—it’s detectable in a simple sauce.
- If you’d like a smoother, more uniform sauce, briefly purée the tomatoes before adding the cream.
- For richness without as much saturated fat, blend low-fat milk with a tablespoon of cornstarch (or use evaporated milk) to thicken—heat gently until thickened before adding to pasta.
- Always finish pasta in the sauce and use reserved pasta water to marry the flavors and achieve a glossy finish.
- Add a squeeze of fresh lemon or a few drops of good balsamic at the end to brighten the dish.
Creative Twists
- Vegan Creamy Tomato Garlic Pasta: Swap heavy cream for cashew cream (soak 3/4 cup cashews, blend with 1 cup water until smooth), add 2 tbsp nutritional yeast for savory depth, and omit cheese. Use gluten-free pasta if needed.
- Spicy Arrabbiata Twist: Add 1/2–1 tsp red pepper flakes when cooking the garlic and finish with kalamata olives for briny contrast.
- Protein-Boost: Stir in sliced grilled chicken, pan-seared shrimp, or crispy pancetta for a heartier meal.
- Herby & Cheesy Upgrade: Finish with a mix of shredded Pecorino Romano and Parmesan and a handful of chopped parsley for a sharper, more aromatic profile.
- Lighter Version: Replace heavy cream with a mixture of half-and-half and 2 tbsp plain Greek yogurt (temper yogurt to avoid curdling); reduce oil to 1 tbsp.
Frequently Asked Questions
Q: Can I make this dish healthier without losing creaminess?
A: Yes — use half-and-half or a milk + thickener method (cornstarch slurry) or swap some cream for Greek yogurt (tempered) to reduce calories and saturated fat.
Q: Will the sauce separate if I reheat leftovers?
A: It can. Reheat gently over low heat and add a splash of milk, broth, or reserved pasta water while stirring to re-emulsify the sauce.
Q: Can I use canned tomatoes instead of fresh?
A: Absolutely. Use a 14 oz can of diced tomatoes, drain some juice if you want thicker sauce, or use the juices and reduce slightly for more flavor.
Q: Is this recipe freezer-friendly?
A: Cream sauces can change texture after freezing. Freeze for up to 1 month, then thaw and reheat gently; consider making sauce without dairy when planning to freeze and add fresh cream when reheating.
Q: How can I keep the pasta from getting gummy?
A: Cook to al dente and shake off excess water—don’t overcook. Toss pasta with the sauce immediately so it absorbs flavors without becoming mushy.
Conclusion
Give this Creamy Tomato Garlic Pasta a try the next time you want quick comfort with bright, homey flavors. If you enjoy exploring different versions, you might like the inspiration and technique notes in Super Easy Creamy Tomato Pasta – Salt & Lavender and another thoughtful take in Creamy Tomato Pasta – by Carolina Gelen – SCRAPS. Share your photos and tweaks — I’d love to hear how you make this recipe your own.
Print
Creamy Tomato Garlic Pasta
- Total Time: 25 minutes
- Yield: 2 generous servings 1x
- Diet: Vegetarian
Description
A comforting pasta dish with a silky cream sauce, fresh garlic, and bright tomato flavors, perfect for weeknight dinners or cozy date nights.
Ingredients
- 8 oz (225 g) spaghetti or fettuccine
- 1 cup (about 180 g) ripe tomatoes, diced
- 1 cup (240 ml) heavy cream
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup (about 10 g) fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese (adds ~55 kcal per serving)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until aromatic and just turning golden, about 30–60 seconds; don’t let it burn.
- Add the diced tomatoes to the skillet, season with a pinch of salt and pepper, and simmer gently for about 5 minutes until they soften and release juices.
- Reduce heat to low and stir in the heavy cream until the sauce becomes smooth and slightly thickened, about 2–3 minutes. If the sauce is very thick, add a tablespoon or two of reserved pasta water to loosen.
- Toss the cooked pasta into the sauce, using tongs to ensure each strand is coated. If needed, add more pasta water a little at a time to reach a silky consistency.
- Taste and adjust seasoning. Serve immediately topped with chopped fresh basil and, if you like, grated Parmesan.
Notes
This dish is rich and calorie-dense largely because of the heavy cream and olive oil. Adjust portions or ingredients to fit specific nutrition goals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 975
- Sugar: 10g
- Sodium: 400mg
- Fat: 60g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 94g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 100mg
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