Creamy Tomato Garlic Pasta

Author: Emily

Published: 30 May 2025

Updated: 6 January 2026

why make this recipe

I love simple food that feels like a hug. This creamy tomato garlic pasta does just that. It comes together fast. It uses pantry staples. I often make it when friends drop by. If you want the exact version I posted on the site, see my creamy tomato garlic pasta recipe for the full scoop.

how to make Creamy Tomato Garlic Pasta

Ingredients:
8 oz spaghetti or fettuccine, 1 cup ripe tomatoes (diced), 1 cup heavy cream, 4 cloves fresh garlic (minced), 2 tbsp extra virgin olive oil, 1/4 cup fresh basil (chopped), Salt and pepper to taste

Creamy Tomato Garlic Pasta

Directions:

Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
Lower the heat and stir in heavy cream until well blended.
Toss cooked pasta in the sauce until evenly coated.
Serve topped with fresh basil and optional grated Parmesan cheese.

For an extra silky finish, try a trick from my creamy pasta recipe — add a splash of pasta water as you toss.

how to serve Creamy Tomato Garlic Pasta

Serve this warm. Add a bit of grated Parmesan. Top with extra basil. I like a simple green salad on the side. For a cozy family-style meal, pair it with a baked pasta like my creamy rigatoni pasta bake so everyone can dig in.

how to store Creamy Tomato Garlic Pasta

Cool the pasta to room temperature first. Store in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or pasta water. You can freeze the sauce (without pasta) for up to 2 months. This sauce also pairs well with leftover mushrooms if you want a twist, like in my creamy mushroom pasta.

tips to make Creamy Tomato Garlic Pasta

Use ripe tomatoes for the best flavor.
Mince the garlic small so it cooks evenly.
Keep the heat moderate. Burnt garlic tastes bitter.
Save some pasta water. It helps the sauce cling.
Add cooked ground beef for a heartier meal, inspired by my creamy beef pasta.

variation (if any)

Swap heavy cream for half-and-half for a lighter sauce. Add spinach or mushrooms for extra veggies. Stir in red pepper flakes for heat. Mix in cooked sausage or shredded chicken for protein. You can also finish with lemon zest for brightness.

FAQs

Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use a cup of diced canned tomatoes and drain a bit if very watery. Simmer a little longer to thicken.

Q: Is there a dairy-free option?
A: Yes. Use full-fat coconut milk or a cashew cream in place of heavy cream. The flavor will shift but remain creamy.

Q: How do I stop the sauce from separating?
A: Keep the heat low when you add cream. Stir constantly. Finish with a splash of reserved pasta water to bring it back together.

Creamy Tomato Garlic Pasta

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