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Easy and Creamy Tomato Garlic Pasta Recipe

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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.​

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)

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.

Find it online: https://yumfamilyrecipes.com/easy-and-creamy-tomato-garlic-pasta-recipe/