Creamy Garlic Tomato Pasta

$- 12 oz of pasta (fettuccine or linguine) - 2 tablespoons of olive oil - 4 cloves of minced garlic - 1 can (14 oz) of diced tomatoes, drained - 1 cup of heavy cream - 1 cup of grated Parmesan cheese - Seasoning with dried basil, dried oregano, salt, and pepper When I make creamy garlic tomato pasta, I start with the base. The type of pasta is key. I love using fettuccine or linguine. They hold the sauce well. You need 12 ounces of your chosen pasta. Next, I heat two tablespoons of olive oil in my skillet. This adds a rich flavor and helps cook the garlic. Speaking of garlic, I use four cloves, minced. Garlic brings a wonderful aroma and taste. Now, let’s talk about tomatoes. I grab a 14-ounce can of diced tomatoes. Be sure to drain them well. They add a nice body to the sauce. For creaminess, I rely on one cup of heavy cream. This makes the dish rich and smooth. I also add one cup of grated Parmesan cheese. It melts beautifully into the sauce. Finally, I season the sauce. I use one teaspoon each of dried basil and dried oregano. I also add salt and pepper to taste. These herbs enhance the flavor and make the dish aromatic. With these ingredients, you can create a dish that's both rich and flavorful! {{ingredient_image_1}} First, boil salted water in a large pot. Add 12 oz of pasta, like fettuccine or linguine. Cook it until al dente, which should take about 8-10 minutes. Once done, reserve about 1 cup of pasta water. Then, drain the rest of the water from the pasta. Next, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 4 cloves of minced garlic. Stir and cook for about 1 minute until it smells great. Be careful not to let it burn, as burnt garlic can taste bitter. Now, stir in the drained can of diced tomatoes. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Cook this mixture for about 3-4 minutes. This helps the tomatoes break down. Then, reduce the heat to low and pour in 1 cup of heavy cream. Stir it well and let it simmer for 3-5 minutes, so it thickens a bit. Gradually mix in 1 cup of grated Parmesan cheese. If the sauce is too thick, add some of the reserved pasta water to get the right consistency. Finally, season with salt and pepper to taste. Now it’s time to combine! Add the drained pasta to the skillet with the sauce. Toss everything well so the pasta gets coated in that creamy garlic tomato sauce. Serve it right away and garnish with fresh basil leaves. You can also add more Parmesan cheese on top for a lovely touch. To prevent garlic from burning, cook it on medium heat. Stir it often and watch it closely. Garlic should turn golden, not brown. If it burns, the sauce will taste bitter. Adjusting the thickness of the sauce is simple. If the sauce is too thick, add some reserved pasta water. Start with a few tablespoons. Mix well and check the texture. Aim for a creamy, smooth sauce that coats the pasta nicely. For the best accompaniments, serve this pasta with a side salad. A light green salad pairs well. Crusty bread is also great for soaking up the sauce. For garnishes, fresh basil leaves add color and flavor. Grate extra Parmesan on top for richness. A drizzle of olive oil enhances the dish's look and taste. To plate, use wide bowls for a beautiful presentation. Twirl the pasta for a nice shape. Add a sprinkle of Parmesan and chopped basil on top. This makes the dish pop and looks inviting. To save time on meal prep, read the recipe fully before starting. Gather all your ingredients and tools first. This makes cooking smoother and faster. While cooking, multitask to stay efficient. Cook the pasta as you prepare the sauce. This way, everything is ready at the same time. You’ll serve the meal hot and fresh. Pro Tips Use Fresh Garlic: Fresh garlic has a stronger flavor than pre-minced varieties. For the best taste, always use freshly minced garlic. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth or chicken broth for a delicious, creamy flavor without the heaviness. Save Pasta Water: Always reserve pasta water before draining. The starchy water is perfect for adjusting the sauce consistency and helps it cling better to the pasta. Garnish with Purpose: Fresh basil and extra Parmesan not only enhance the flavor but also add a beautiful presentation. Don't skip this step! {{image_2}} You can change this dish to fit your needs. Here are some ideas: - Pasta alternatives: Try gluten-free pasta or whole grain pasta for a healthier option. - Cream substitutes: Use coconut cream for a dairy-free version. Cashew cream gives a rich flavor too. Adding more flavors can make this pasta even better. Here’s how: - Protein enhancements: Cooked chicken, shrimp, or tofu all work great in this dish. Just add them when you mix in the pasta. - Vegetable thickeners: Spinach, bell peppers, or zucchini can boost nutrition. Sauté them with the garlic before adding the tomatoes. If you like heat, add a kick to your pasta: - Adding red pepper flakes or hot sauce: Sprinkle red pepper flakes while cooking for a spicy touch. Hot sauce can be mixed in before serving for extra zest. - Using arrabbiata sauce instead of diced tomatoes: This sauce brings a bold flavor. It makes the dish spicy and rich. Simply swap it for the diced tomatoes in the recipe. To keep your creamy garlic tomato pasta fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place it in the fridge right after it cools down. The dish will stay fresh for about 3 to 4 days. If you wait longer, it might lose its taste and texture. When it’s time to enjoy your leftovers, reheating is key. You can use the stovetop or microwave. For the stovetop, add a splash of water or cream to the pasta. Heat it on low, stirring gently until warm. This method keeps the pasta creamy. In the microwave, cover the bowl with a damp paper towel. Heat in short bursts, stirring in between to avoid dry spots. If you want to save some for later, freezing is a great option. Cool the pasta and place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as described above for the best results. Yes, you can easily make Creamy Garlic Tomato Pasta vegetarian. The main ingredients are already plant-based. Use vegetable broth instead of chicken broth for added flavor. You can also add more veggies like spinach or mushrooms to boost nutrition. To make this recipe dairy-free, swap the heavy cream with coconut cream or cashew cream. For the cheese, try nutritional yeast or a dairy-free cheese alternative. This keeps the dish creamy while meeting your dietary needs. Fettuccine or linguine works best for Creamy Garlic Tomato Pasta. Both types hold the sauce well. You can also use gluten-free pasta if needed. Just cook it according to the package directions. To adjust the recipe, simply scale the ingredients up or down. For larger servings, double the ingredients. For smaller servings, halve them. Always keep the same cooking times for the pasta and sauce for best results. Several side dishes pair well with this pasta. A simple green salad adds freshness. Garlic bread complements the meal nicely. Roasted vegetables bring extra flavor and nutrition to your table. This blog post shared a simple yet delicious recipe for Creamy Garlic Tomato Pasta. We covered the key ingredients, gave step-by-step cooking instructions, and offered tips for perfecting your dish. Remember, you can easily adjust this recipe to suit your diet or taste. Don’t hesitate to try new flavors and ingredients. Cooking should be fun and creative, so enjoy the process and share your tasty results!$

Creamy Garlic Tomato Pasta

A delicious and creamy pasta dish made with garlic, tomatoes, and Parmesan cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz pasta (fettuccine or linguine)
2 tablespoons olive oil
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
1 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Cook the pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant (be careful not to burn it).
Stir in the drained diced tomatoes, dried basil, and dried oregano. Cook for about 3-4 minutes, allowing the tomatoes to break down slightly.
Reduce the heat to low, then add the heavy cream to the skillet, stirring to combine. Let the mixture simmer gently for 3-5 minutes, thickening slightly.
Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Season with salt and pepper to taste. Add the drained pasta to the skillet, tossing well to coat the pasta with the creamy garlic tomato sauce.
Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.

Notes

Plate the pasta in bowls and sprinkle with extra Parmesan and freshly chopped basil on top for a vibrant touch. Consider adding a drizzle of olive oil over the top for added flavor and shine.

Keyword creamy, garlic, Parmesan, pasta, tomato