Creamy Tomato Garlic Pasta
On a rainy October evening I pulled a pot from the stove and the house smelled like warm bread, roasted garlic, and sweet tomatoes — that moment became the start of our now-beloved Creamy Tomato Garlic Pasta story.
Introduction — why this recipe is a fall favorite
There’s something about a bowl of Creamy Tomato Garlic Pasta that wraps you up like a soft blanket. This easy, comforting dish marries roasted tomatoes and caramelized garlic with a velvety sauce that’s perfect for chilly nights. Readers come back to this recipe again and again because it’s simple, forgiving for beginners, and endlessly adaptable for seasonal twists. If you enjoyed other cozy mains, you might also like our take on creamy garlic chicken ramen which carries the same comforting vibes in a broth-forward dish.
Ingredients
Makes 4 servings
- 12 ounces pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6–8 garlic cloves, thinly sliced
- 1 can (28 oz) crushed tomatoes or 3 cups fresh roasted tomatoes
- 1 cup heavy cream or a plant-based cream alternative
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Optional: roasted vegetables or sliced halal chicken for a heartier meal
Step-by-step instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Sauté aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add sliced garlic and cook until fragrant and lightly golden — don’t let it burn.
- Build the sauce: Pour in crushed tomatoes, oregano, and red pepper flakes. Let the sauce simmer for 6–8 minutes to deepen flavors. If you’re using fresh roasted tomatoes, let them break down and simmer until saucy.
- Stir in cream and cheese: Lower heat and stir in the cream and Parmesan until smooth. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time until you reach a silky consistency.
- Combine and serve: Toss the drained pasta with the sauce directly in the skillet or return pasta to the pot and pour the sauce over it. Garnish with fresh basil and an extra sprinkle of Parmesan. Serve hot and enjoy the cozy comfort of Creamy Tomato Garlic Pasta.
Tips for success
- Use good-quality canned tomatoes or roast fresh seasonal tomatoes for deeper flavor.
- Don’t overcook the garlic; it should be golden, not bitter.
- Reserve pasta water — its starch is key to making a glossy sauce that clings to each noodle.
- For extra richness, stir in a knob of butter at the end.
- If you want more umami, add a splash of soy sauce or a teaspoon of miso while the sauce simmers.
Possible variations
- Gluten-free: Swap the pasta for a certified gluten-free pasta and follow the same cooking times suggested on the package for best texture.
- Protein additions: Stir in sliced halal chicken, browned sausage, or shrimp toward the end of cooking for a complete meal. For a smoky note, try our creamy smoked sausage pasta twist inspired by creamy smoked sausage pasta.
- Veg-forward: Fold in roasted butternut squash, sautéed mushrooms, or wilted spinach to add seasonal vegetables.
- Streusel topping: For a playful bakery-meets-pasta idea, top individual servings with a savory herb streusel (bread crumbs, Parmesan, butter, and chopped thyme) and broil briefly until golden.
- Lightened-up: Use a lower-fat cream alternative and extra roasted tomatoes to keep richness without as many calories. If you love seafood, our easy creamy garlic shrimp variation pairs beautifully and is a quick weeknight upgrade — see easy creamy garlic shrimp for inspiration.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or cream to restore the sauce’s silkiness.
- Freeze: You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture may be slightly different after freezing; stirring in fresh cream helps refresh the sauce.
- Best practice: For the freshest texture, store sauce and pasta separately when possible, then warm and combine before serving.
More ideas and pairing suggestions
Serve Creamy Tomato Garlic Pasta with a simple green salad and crusty bread for dunking, or finish with a drizzle of good olive oil and a few fried sage leaves for an autumnal touch. If you enjoy experimenting with flavor profiles, check out our garlic-Parmesan chicken entry that shares techniques for flavorful pan sauces at garlic Parmesan chicken pasta. For a bowl that leans into comfort-food territory, combine this pasta with roasted veggies and a crumb topping inspired by baked seasonal treats.
Conclusion
This Creamy Tomato Garlic Pasta is a cozy, easy dish that becomes more comforting with every bite — perfect for busy weeknights or leisurely weekend dinners. For a similar simple take on this style of sauce, see this helpful reference: Super Easy Creamy Tomato Pasta – Salt & Lavender.
Frequently Asked Questions (FAQs)
- How do I prevent the sauce from becoming too watery?
- Simmer the sauce to reduce excess liquid before adding cream, and use reserved pasta water sparingly. If it’s too thin after combining, simmer gently to thicken.
- Can I make this vegan?
- Yes. Use plant-based cream, vegan Parmesan, and olive oil in place of butter. Roasted tomatoes and garlic provide plenty of flavor.
- What pasta shape works best?
- Any shape that holds sauce is great: penne, rigatoni, fusilli, or fettuccine. Short tubular shapes catch the creamy sauce nicely.
- Can I prepare parts of this recipe ahead of time?
- Absolutely. Make the sauce a day ahead and refrigerate. Reheat gently and toss with freshly cooked pasta for best texture.
Creamy Tomato Garlic Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and easy dish that combines roasted tomatoes and caramelized garlic in a velvety sauce, perfect for chilly evenings.
Ingredients
- 12 ounces pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6–8 garlic cloves, thinly sliced
- 1 can (28 oz) crushed tomatoes or 3 cups fresh roasted tomatoes
- 1 cup heavy cream or plant-based cream alternative
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Optional: roasted vegetables or sliced halal chicken for a heartier meal
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add sliced garlic and cook until fragrant and lightly golden.
- Pour in crushed tomatoes, oregano, and red pepper flakes. Let the sauce simmer for 6–8 minutes.
- Lower heat and stir in the cream and Parmesan until smooth. Adjust seasoning with salt and pepper.
- Toss the drained pasta with the sauce or pour the sauce over the pasta in the pot. Garnish with fresh basil and serve hot.
Notes
For deeper flavor, use good-quality canned tomatoes or roast fresh tomatoes. Reserve pasta water for achieving a glossy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian