Dreamy Garlic Tomato Pasta
This creamy garlic tomato pasta is a comforting and flavorful dish that comes together quickly, making it perfect for a weeknight meal. The combination of rich tomato sauce, fragrant garlic, and creamy Parmesan creates an unforgettable pasta experience.
Equipment
- Large pot
- Colander
- Large skillet or pot
- Measuring spoons
- Measuring cups
- Garlic press (optional)
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 pound pasta penne, rigatoni, or your favorite shape
- Salt, for pasta water
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- ½ cup vegetable broth or chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Before draining, reserve about 1 cup of the pasta water.
- Drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.
- Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine.
- Add the dried oregano and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta to the sauce and toss to coat.
- Serve immediately, garnished with fresh basil and extra Parmesan cheese.
Notes
For a richer flavor, use freshly grated Parmesan cheese. To prevent the garlic from burning, cook it over medium-low heat and stir frequently. You can substitute half-and-half or milk for heavy cream for a lighter sauce, but it may require simmering longer to thicken. This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add grilled chicken, shrimp, or vegetables for a heartier meal.