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Creamy Tomato Garlic Pasta

A dreamy, creamy dish made with simple ingredients that's perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 8 oz penne or fettuccine pasta
For the Sauce
  • 4 cloves fresh garlic, minced
  • 1 can (14.5 oz) diced tomatoes (no added sugar)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.
Making the Sauce
  1. While the pasta cooks, heat olive oil in a skillet over medium heat.
  2. Sauté minced garlic until fragrant and golden brown, about 2 minutes.
  3. Add diced tomatoes with juices to the skillet and simmer for 5 minutes until slightly thickened.
  4. Reduce heat and stir in the heavy cream; let it bubble gently for 2 minutes.
  5. Mix in grated Parmesan cheese until melted; season with salt and pepper to taste.
Combining
  1. Drain pasta, reserving some cooking water.
  2. Combine pasta with the sauce, adding reserved water if needed for consistency.
  3. Serve hot, garnished with extra Parmesan if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Reheat gently and add a splash of water or cream if needed. For variations, try adding sautéed spinach or cooked chicken, or swap heavy cream for coconut milk for a vegan option.