Easy and Creamy Tomato Garlic Pasta
A cozy, weeknight-ready meal that blends bright cherry tomatoes and garlic into a creamy sauce, perfect for quick dinners.
Ingredients
Pasta
- 8 oz 8 oz pasta of choice (penne, spaghetti, or fusilli)
Sauce & Dairy
- 1 cup 1 cup heavy cream
- 2 cups 2 cups cherry tomatoes, halved
Aromatics & Oil
- 4 cloves 4 cloves garlic, minced
- 1 tablespoon 1 tablespoon olive oil
Pantry & Seasoning
- Salt and pepper to taste
Garnish & Serve
- Fresh basil for garnish
- Parmesan cheese for serving
Instructions
Preparation
- 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.
Notes
Use pasta water to loosen the sauce if needed. Don’t overcook the tomatoes to keep their sweet flavor and texture. Adjust creaminess by stirring in more cream or pasta water to reach desired thickness. Substitute half-and-half for a lighter sauce if preferred.