Creamy Tomato Garlic Pasta: Quick Comfort in Every Bite

This Creamy Tomato Garlic Pasta blends rich cream with cherry tomatoes for a comforting one-pot meal ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Rigatoni Pasta Can be replaced with other pasta types, ensure they are al dente.

For the Sauce

2 tablespoons Olive Oil Use extra virgin for higher quality.
4 cloves Garlic Minced; can roast for a sweeter taste.
2 cups Cherry Tomatoes Halved; substitute with canned diced tomatoes if needed.
1/2 cup Dry White Wine Substitute with vegetable broth for a non-alcoholic version.
1/2 teaspoon Chili Flakes Adjust according to spice preference.
2 tablespoons Tomato Paste Omit if unavailable, but sauce might taste less intense.
1 cup Heavy Cream Substitute with full-fat coconut milk for a lighter version.
2 tablespoons Flour Cornstarch can be used as a gluten-free option.
1 teaspoon White Sugar Optional if tomatoes are very sweet.
1/2 teaspoon Smoked Paprika Additional flavor.
1/2 teaspoon Garlic Powder Additional flavor.
to taste Salt Adjust to personal preference.
to taste Pepper Adjust to personal preference.

For Garnishing

2 tablespoons Chopped Parsley Fresh herb for garnish.
1/2 cup Freshly Grated Parmesan Optional topping; substitute with nutritional yeast for a vegan alternative.

Equipment

large pan

Method

Step‑by‑Step Instructions for Creamy Tomato Garlic Pasta

Prep Ingredients: Mince the garlic cloves and halve the cherry tomatoes. Gather a large pan and your other ingredients.
Sauté Garlic: Heat olive oil in a large pan over medium heat. Add minced garlic and a pinch of salt, sauté until golden and fragrant (3-5 minutes).
Cook Tomatoes: Add halved cherry tomatoes to the pan, season with salt, and sauté for 10-15 minutes until softened and bursting.
Deglaze and Add Flavor: Pour in dry white wine to deglaze the pan, let it simmer for 5 minutes, then stir in chili flakes and tomato paste.
Incorporate Cream: Reduce heat to low, add heavy cream, and mix with flour slurry. Simmer for 5-10 minutes until creamy.
Combine and Season: Add cooked rigatoni to the sauce, mix well, and sprinkle in parsley, smoked paprika, garlic powder, salt, and pepper.
Simmer and Serve: Cover and let rest for 5 minutes. Serve in bowls, garnished with parsley and Parmesan.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Avoid freezing your Creamy Tomato Garlic Pasta as cream sauces may separate upon thawing. Store leftovers in the fridge for up to 3 days.

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