Description
This creamy tomato garlic pasta is a luscious and easy-to-make dish combining al dente pasta with a rich, garlicky tomato cream sauce, finished with Parmesan cheese and fresh basil. Perfect for a satisfying weeknight dinner or a cozy meal with family and friends.
Ingredients
Scale
Ingredients
- 12 ounces pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes or 2 cups fresh tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Optional: red pepper flakes for heat
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Tomatoes: Stir in the diced tomatoes with their juices into the skillet. Allow the mixture to cook for 3 to 4 minutes so the flavors blend nicely.
- Add Cream: Reduce the heat to a gentle simmer, then pour in the heavy cream and stir well. Let it cook gently for 2 to 3 minutes until the sauce is creamy and heated through.
- Incorporate Cheese: Add the grated Parmesan cheese to the sauce, stirring continuously until it melts smoothly. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta back into the skillet with the sauce. Toss thoroughly to ensure the pasta is evenly coated with the creamy tomato garlic sauce.
- Serve: Remove from heat, plate the pasta, and garnish with fresh basil leaves. Optionally, sprinkle red pepper flakes for a touch of heat before serving.
Notes
- For a spicy kick, add red pepper flakes to the sauce or sprinkle on top before serving.
- Use freshly grated Parmesan for best flavor and smoother melting.
- Feel free to substitute heavy cream with half-and-half for a lighter version, although the sauce will be less rich.
- You can use canned diced tomatoes or fresh ripe tomatoes based on availability.
- Reserve a cup of pasta cooking water before draining to adjust sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
