introduction
Easy and Creamy Tomato Garlic Pasta is a cozy, weeknight-ready meal that feels indulgent without any fuss. This creamy pasta brings bright cherry tomatoes and garlic together for a saucy comfort dish you can make in under 30 minutes. If you love quick pasta dinners, you’ll also enjoy chocolate and raisin treats for a simple dessert after dinner.
Why You’ll Love This Easy and Creamy Tomato Garlic Pasta:
- Big flavor from simple ingredients — ripe cherry tomatoes and fragrant garlic.
- Ready in about 20–30 minutes for fast weeknight dinners.
- Family-friendly and easy to customize for picky eaters.
- Great for meal prep — tastes even better reheated the next day.
- Uses pantry staples for an economical, comforting dinner.
- For another veggie-forward pasta with a different texture, try crispy artichoke pasta as a complementary recipe idea.
Ingredients Needed :
- Pasta
- 8 oz pasta of choice (penne, spaghetti, or fusilli)
- Sauce & Dairy
- 1 cup heavy cream
- 2 cups cherry tomatoes, halved
- Aromatics & Oil
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Pantry & Seasoning
- Salt and pepper to taste
- Garnish & Serve
- Fresh basil for garnish
- Parmesan cheese for serving
Step-by-Step Instructions :
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the halved cherry tomatoes to the skillet and cook until they begin to soften, about 5 minutes.
- Pour in the heavy cream and stir, cooking for an additional 2-3 minutes until combined and heated through.
- Add the cooked pasta to the skillet and toss to coat in the creamy tomato sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Serving Suggestions Easy and Creamy Tomato Garlic Pasta
Serve this pasta with a crisp green salad or roasted vegetables for balance. For a heartier plate, pair it with a simple protein like seared chicken or a citrusy salmon — a light pairing idea is salmon and mashed potatoes to round out the meal. Finish with extra Parmesan and a drizzle of olive oil.
Tips for Success Easy and Creamy Tomato Garlic Pasta
- Use pasta water: Reserve 1/2 cup of pasta cooking water before draining to loosen the sauce if needed.
- Don’t overcook tomatoes: Cook them just until they soften to keep a fresh sweetness and texture.
- Fresh garlic first: Sauté garlic briefly until fragrant — burned garlic turns bitter fast.
- Adjust creaminess: Stir in a splash more cream or pasta water to reach your desired sauce thickness.
- Make it lighter: Substitute half-and-half for heavy cream if you prefer a lighter sauce, though it will be less rich.
- For an easy weeknight rotation, consider pairing tips with an oven-baked comfort dish like corned beef and cabbage baked for batch cooking ideas.
variation (if any)
- Tomato-forward: Smash a few tomatoes while cooking for a slightly chunkier sauce.
- Veggie boost: Add spinach or sautéed mushrooms in step 3 for more veggies.
- Protein add-ins: Stir in cooked shrimp, grilled chicken, or crispy pancetta before serving.
FAQs
Q: Can I use regular milk instead of heavy cream?
A: Regular milk is thinner and will create a lighter sauce. Use whole milk or half-and-half and add a small pat of butter or a teaspoon of cornstarch mixed with water to help thicken.
Q: How long does this pasta keep in the fridge?
A: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or cream to refresh the sauce.
Q: Can I make this gluten-free?
A: Yes — swap in your favorite gluten-free pasta and follow the same cook times adjusted for that pasta’s package instructions.
Q: Is this recipe freezer-friendly?
A: Cream-based sauces don’t always freeze perfectly (they can separate). If you need to freeze, undercook the pasta slightly and freeze the components separately; reheat and combine gently.
Easy and Creamy Tomato Garlic Pasta
Ingredients
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the halved cherry tomatoes to the skillet and cook until they begin to soften, about 5 minutes.
- Pour in the heavy cream and stir, cooking for an additional 2-3 minutes until combined and heated through.
- Add the cooked pasta to the skillet and toss to coat in the creamy tomato sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
