Creamy Tomato Garlic Pasta in 20 Minutes
This incredibly fast and flavorful creamy tomato garlic pasta comes together in just 20 minutes, making it the ultimate quick weeknight dinner. A clever technique creates a luscious, silky sauce without relying on too much heavy cream, balancing sweet tomatoes and aromatic garlic perfectly. Simple, quality ingredients and a few smart steps deliver a restaurant-quality meal from pantry to plate.
Equipment
- Large pot for boiling pasta
- Large Skillet (12-inch)
- Colander
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Ladle or measuring cup for pasta water
- Grater (for Parmesan cheese)
- Garlic press (optional)
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup 120 ml
- ¼ cup 25 g
- ½ teaspoon red pepper flakes optional
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than the package directions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 30-45 seconds until fragrant, being careful not to let the garlic brown.
- Pour the crushed tomatoes into the skillet. Stir well, scraping up any bits from the bottom. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens and deepens in color. Season with salt and pepper.
- Reduce the heat to low. Slowly pour in the heavy cream while stirring continuously. Add the grated Parmesan cheese and stir until fully melted. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Add the drained pasta directly to the skillet. Toss everything together for 1-2 minutes over low heat, allowing the pasta to absorb the sauce. Add more pasta water as needed to achieve a silky consistency that coats the pasta.
- Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream and use nutritional yeast instead of Parmesan. For gluten-free, use your favorite gluten-free pasta (brown rice or chickpea pasta works well). To lower fat, use evaporated milk or plain Greek yogurt thinned with a splash of pasta water. For extra protein, add cooked shrimp, shredded rotisserie chicken, or crispy tofu cubes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore the creamy texture.