Easy and Creamy Tomato Garlic Pasta Recipe

Why You’ll Love This Recipe

This Easy and Creamy Tomato Garlic Pasta is a comforting dish that combines the rich flavors of roasted garlic and sweet cherry tomatoes with a luscious, creamy sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or when you’re craving a satisfying meal without spending hours in the kitchen. The addition of fresh parsley adds a burst of freshness, making this pasta both indulgent and well-balanced.

Ingredients

• 8 garlic cloves, minced
• 3 cups cherry tomatoes, halved
• 4 tablespoons olive oil
• 1 cup dry white wine
• 1 teaspoon white sugar
• 1 teaspoon chili flakes
• 2 tablespoons tomato paste
• 2 cups heavy cream
• 1 tablespoon flour
• ½ cup chopped parsley
• 8 oz rigatoni pasta, cooked al dente
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ingredients: Mince the garlic and halve the cherry tomatoes.​Maja’s Recipes
2. Sauté the Garlic: In a large pan over medium heat, warm the olive oil. Add the minced garlic with a pinch of salt, cooking until golden and fragrant, approximately 5 minutes.​Maja’s Recipes
3. Cook the Tomatoes: Introduce the halved cherry tomatoes and another pinch of salt to the pan. Sauté for 10-15 minutes, stirring occasionally, until they soften and release their juices.​Maja’s Recipes
4. Deglaze the Pan: Pour in the white wine, allowing it to simmer for about 5 minutes. Stir in the chili flakes and tomato paste, ensuring everything is well combined.​
5. Add the Cream: Pour in the heavy cream and stir. In a small bowl, whisk together the flour with 2 tablespoons of water to create a smooth slurry. Slowly incorporate this into the sauce, letting it thicken over 5-10 minutes while stirring occasionally.​
6. Season and Combine: Mix in the chopped parsley, smoked paprika, garlic powder, salt, and pepper. Add the cooked rigatoni, ensuring it’s al dente to prevent overcooking in the sauce.​
7. Finish Cooking: Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.​
8. Serve: Garnish with freshly grated Parmesan, extra parsley, and a crack of black pepper. Enjoy!​

Servings and Timing

• Servings: 4​
• Prep Time: 5 minutes​Allrecipes+11Maja’s Recipes+11Maja’s Recipes+11
• Cook Time: 30 minutes​EatingWell+4Maja’s Recipes+4Maja’s Recipes+4
• Total Time: 35 minutes​EatingWell+5Maja’s Recipes+5Maja’s Recipes+5

Variations

• Protein Addition: bacon to make the dish more filling.​bacon to make the dish mor​Incorporate grilled chicken, shrimp, or crispy bacon to make the dish more filling.​Maja’s Recipes
• Vegetable Boost: Add sautéed spinach, mushrooms, or bell peppers for extra nutrients and flavor.​
• Spice Level: Adjust the chili flakes to your heat preference or omit them for a milder taste.​
• Cheese Options: Substitute Parmesan with Pecorino Romano or Asiago for a different cheesy note.​

Storage/Reheating

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.​
• Reheating: Gently warm the pasta on the stovetop over low heat, adding a splash of cream or milk to restore its creamy consistency. Avoid microwaving, as it may cause the sauce to separate.​Maja’s Recipes

FAQs

How can I make this dish gluten-free?

Use gluten-free pasta and substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce.​

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, you can use canned diced tomatoes. Drain them before adding to the pan, and adjust the cooking time as needed.​

What can I substitute for heavy cream?

Half-and-half or a plant-based cream alternative can be used, though the sauce may be less rich.​

Is there a non-alcoholic substitute for white wine?

Chicken or vegetable broth with a splash of white vinegar or lemon juice can mimic the acidity of white wine.​

How do I prevent the sauce from curdling?

Ensure the cream is at room temperature before adding it to the pan, and avoid boiling the sauce after adding the cream.​

Can I freeze this pasta dish?

Cream-based sauces can separate upon freezing and reheating, so it’s not recommended to freeze this dish.​

What type of pasta works best with this sauce?

Rigatoni, penne, or fusilli are excellent choices as their shapes hold the creamy sauce well.​

How can I make the sauce thicker?

If the sauce is too thin, let it simmer a bit longer to reduce, or add a bit more of the flour slurry.​

Can I make this dish dairy-free?

Use a dairy-free cream substitute and omit the Parmesan or use a vegan cheese alternative.​

What side dishes pair well with this pasta?

A fresh green salad, garlic bread, or roasted vegetables complement this creamy pasta nicely.​

Conclusion

This Easy and Creamy Tomato Garlic Pasta is a versatile and delectable dish that brings comfort to your table. Its quick preparation and rich flavors make it a go-to recipe for any pasta lover. Whether enjoyed as is or customized with your favorite additions, it’s sure to become a staple in your meal rotation.

Easy and Creamy Tomato Garlic Pasta Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this quick and comforting Creamy Tomato Garlic Pasta—a delightful blend of sautéed garlic, juicy cherry tomatoes, and a rich, velvety sauce. Ready in under 30 minutes, this dish is perfect for busy weeknights and sure to satisfy your pasta cravings.​

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: American, Italian, Mediterranean
• Diet: Vegetarian

Ingredients

For the Pasta:

• 8 oz rigatoni pasta (or any pasta of your choice), cooked al dente

For the Sauce:

• 8 garlic cloves, minced
• 3 cups cherry tomatoes, halved
• 4 tablespoons olive oil
• 1 cup dry white wine
• 1 teaspoon white sugar
• 2 tablespoons tomato paste
• 2 cups heavy cream
• 1 tablespoon all-purpose flour
• ½ cup chopped parsley
• 1 teaspoon chili flakes (optional for a little heat)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Ingredients:

  • Mince the garlic cloves.
  • Slice the cherry tomatoes in half.

• Sauté the Garlic:

  • Heat olive oil in a large pan over medium heat.
  • Add the minced garlic and a pinch of salt. Sauté for about 5 minutes until golden and fragrant.

• Cook the Tomatoes:

  • Add the halved cherry tomatoes to the pan along with another pinch of salt.
  • Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.

• Deglaze the Pan:

  • Pour in the dry white wine and stir to deglaze the pan.
  • Allow it to simmer for about 5 minutes to reduce slightly.

• Add Tomato Paste and Spices:

  • Stir in the tomato paste, chili flakes, smoked paprika, and garlic powder. Mix well to combine all the flavors.

• Incorporate the Cream:

  • Pour in the heavy cream, stirring continuously.
  • In a small bowl, whisk together the flour with 2 tablespoons of water to create a slurry.
  • Slowly add this slurry to the sauce, stirring to thicken.
  • Let the sauce simmer for 5-10 minutes, stirring occasionally, until it reaches your desired thickness.

• Combine with Pasta:

  • Add the cooked rigatoni to the sauce, ensuring it’s well-coated.
  • Stir in the chopped parsley.
  • Season with salt and freshly ground black pepper to taste.

• Rest and Serve:

  • Remove the pan from heat and cover the pasta. Let it rest for 5 minutes to allow the flavors to meld.
  • Serve hot, garnished with freshly grated Parmesan cheese and additional parsley if desired.

Notes

• Substitutions:

  • Pasta: Feel free to use penne, fusilli, or any pasta shape you prefer.
  • Cherry Tomatoes: Regular tomatoes or canned diced tomatoes are fine alternatives.
  • Heavy Cream: Half-and-half or store-bought Alfredo sauce can be used instead of heavy cream.
  • White Wine: Chicken broth, vegetable broth, or white grape juice with a splash of vinegar can replace the wine.

• Storage:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm gently on the stovetop over low heat, adding a little cream or milk to restore the sauce’s creamy texture.
  • Avoid freezing, as the dairy-based sauce may separate upon thawing.