Hi, I’m Jessica, and if there’s one dish that always gets a “Wow, is this homemade?” at my dinner table, it’s this Creamy Tomato Garlic Pasta.
It’s rich, comforting, and made with ingredients you probably already have. My husband calls it “weeknight magic,” and my kids actually fight over the leftovers. That’s rare around here.
Whether you’re cooking for one, two, or a whole crew, this recipe fits the mood. Let me show you how to make it, step by step.
What You’ll Need (Ingredients)
For 2-3 servings:
- 200g pasta (penne, fettuccine, or spaghetti all work)
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 teaspoon chili flakes (optional but worth it)
- 1 teaspoon dried oregano
- 1 teaspoon sugar (cuts the acidity of tomatoes)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream (or use milk for lighter version)
- 1/4 cup grated parmesan (plus more for topping)
- Fresh basil or parsley for garnish (optional)
How to Make It (Step-by-Step)
Step 1: Boil the pasta
Fill a pot with water, add salt, and bring it to a boil. Add your pasta and cook until al dente (still a little firm when you bite). Save 1/2 cup of pasta water before draining.
Pro Tip: Don’t skip the pasta water. It helps thicken the sauce and adds flavor.
Step 2: Sauté the garlic
In a large pan, heat olive oil over medium heat. Add minced garlic and stir for about a minute, just until it smells amazing. Don’t let it brown.
Pro Tip: Lower heat if the garlic starts to turn dark. Burned garlic = bitter sauce.
Step 3: Add spices and tomatoes
Toss in the chili flakes, oregano, sugar, salt and pepper. Stir for 30 seconds, then pour in the crushed tomatoes. Let it simmer for 5 to 6 minutes so the sauce thickens.
Step 4: Make it creamy
Reduce heat and pour in the cream. Stir well. Let it simmer for 2 more minutes until it turns a rich pink-orange color. Add the parmesan and stir again until melted and smooth.
Pro Tip: Want it spicier? Add more chili flakes now, not earlier. This way, the spice won’t overpower the garlic.
Step 5: Combine pasta and sauce
Toss the cooked pasta into the sauce. If it’s too thick, add a splash of the pasta water you saved earlier. Stir until the pasta is well coated.
Step 6: Serve and enjoy
Plate it hot. Sprinkle with more parmesan and a few torn basil leaves if you have them. Serve with garlic bread or just on its own.
Why I Love This Recipe
It’s quick, ready in 20 minutes, and feels like something you’d get at a cozy Italian place. You don’t need fancy ingredients or a long grocery list. And it’s a total crowd-pleaser.
My sister-in-law now calls it her “emergency dinner” when she wants something fast but still homemade. I’ve even frozen the sauce before—just reheat and toss with fresh pasta.
Simple Variations
- Add protein: Toss in grilled chicken, shrimp, or sautéed mushrooms.
- Go green: Mix in spinach or steamed broccoli for a healthy twist.
- Make it vegan: Use coconut milk instead of cream and skip the cheese or use vegan cheese.
Nutrition Info (Per Serving)
Rough estimate, for 1 of 3 servings:
- Calories: 520
- Protein: 12g
- Carbs: 48g
- Fat: 30g
- Fiber: 4g
- Sugar: 7g
- Sodium: 420mg
Note: If you use low-fat milk instead of cream, it drops the calorie count by 60-80 per serving.
Final Thoughts
This creamy tomato garlic pasta is one of those dishes I never get tired of. It works whether you’re cooking solo on a Tuesday night or feeding a hungry family on the weekend.
And if you make this, don’t keep it to yourself. Share it with someone you love (or just someone who’s hungry).
I’d love to know if you try it! Leave a comment — your kitchen wins are my favorite kind.
Enjoy!
Jessica
