Hey there! Let me tell you—this creamy tomato garlic pasta has saved my dinner plans so many times. It’s one of those easy recipes that feels special, even when I don’t have a lot of time. The mix of fresh tomatoes, garlic, and creamy sauce is just perfect after a long day.
I make this when I want something warm, cheesy, and a little fancy… but still fast. And you know what? It always turns out amazing. Whether I’m cooking for myself or sharing with friends, there are never any leftovers.
Ingredient Swaps I’ve Tried (and Loved!)
This dish is super forgiving, which is great when I don’t have everything in my fridge. Here’s how you can mix things up:
- No rigatoni or penne? Use any short pasta like fusilli, bow-tie, or even macaroni. It’s all good!
- No fresh garlic? Garlic powder works—just use a tiny bit (about 1/8 tsp per clove).
- No fresh tomatoes? Canned diced tomatoes are great too. I use about 2 to 3 cups and drain them first.
- Want a lighter version? Try half-and-half instead of heavy cream. You can also use oat or almond cream, but they’ll change the taste a little.
- Vegan option? Swap the Parmesan with nutritional yeast and use a plant-based cream. Still creamy, still tasty!
I love recipes that give me options, and this one does exactly that.
Easy Creamy Tomato Garlic Pasta Recipe
Ingredients
For the pasta:
- 12 oz rigatoni or penne pasta
For the sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 ripe tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
For topping:
- Fresh basil, chopped
- Extra Parmesan for serving
Instructions
- Boil the pasta
Cook your pasta in salted boiling water until it’s al dente (firm but cooked). Save about ½ cup of the pasta water before draining. - Sauté the garlic
Heat olive oil in a big skillet over medium heat. Add the garlic and cook for about 1 minute. It should smell amazing, but don’t let it brown! - Add the tomatoes
Toss in the chopped tomatoes. Cook for 5 to 7 minutes, stirring now and then, until the tomatoes are soft and juicy. - Make the creamy sauce
Lower the heat and pour in the cream. Stir in the Parmesan cheese and let it melt into the sauce. Add salt, pepper, and a little red pepper flakes if you like a bit of heat. - Mix in the pasta
Add the drained pasta to your skillet. Stir everything gently to coat the pasta. If the sauce feels too thick, add a splash of the pasta water to loosen it. - Add fresh basil
Turn off the heat and stir in the chopped basil. It adds a fresh, herby finish that really brightens the whole dish. - Serve and enjoy
Spoon the pasta into bowls, top with more Parmesan and a few basil leaves, and enjoy while it’s hot and creamy!
Helpful Tips for the Best Results
- Cook pasta just right: Don’t overcook it—it should be tender but still have a little bite.
- Save your pasta water: It’s perfect for fixing a sauce that gets too thick.
- Use ripe tomatoes: Fresh, juicy ones bring the best flavor. But don’t worry—canned works too!
- Want to add veggies? Spinach, zucchini, or mushrooms go great in this. Just toss them in after the garlic.
Can I use canned tomatoes?
Yes! Use 2–3 cups of canned diced tomatoes (drained). It won’t be exactly the same as fresh, but still really tasty.
What if I don’t have cream?
You can use half-and-half or a mix of milk and a bit of flour (2 parts milk, 1 part flour). Just whisk before adding to the sauce.
How do I store leftovers?
Pop them into a container with a lid and keep in the fridge for up to 3 days. Reheat gently with a splash of cream or water to bring back the sauce.
Is this recipe vegetarian?
Yes, it is! And if you want to add more to it, veggies like bell peppers, mushrooms, or spinach fit in perfectly.
Let’s Keep in Touch!
That’s it—my favorite creamy tomato garlic pasta recipe that always hits the spot. If you try it, I’d love to know how it turned out!
You can follow me on Pinterest where I share more easy, cozy recipes that don’t need hours in the kitchen. Let’s cook more meals that feel like home—fast, fun, and full of flavor.
