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Creamy Tomato Garlic Pasta

Creamy Tomato Garlic Pasta: Your Go-To Comfort Food Recipe

This Creamy Tomato Garlic Pasta is a magical combination of fresh cherry tomatoes and aromatic garlic, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Pasta Substitute with any pasta shape if desired.
For the Sauce
  • 4 cloves Garlic Fresh minced garlic for best flavor.
  • 2 cups Cherry Tomatoes Substitute with plum tomatoes if needed.
  • 2 tbsp Olive Oil Can use any neutral oil or butter.
  • 0.5 cups Dry White Wine Use vegetable broth for a non-alcoholic version.
  • 1 tbsp White Sugar Omit or reduce if using very sweet cherry tomatoes.
  • 1 tsp Chili Flakes Adjust according to spice preference.
  • 2 tbsp Tomato Paste Can be omitted if using canned tomatoes.
  • 1 cup Heavy Cream Substitute with coconut cream or half-and-half for a lighter version.
  • 1 tbsp Flour Can use cornstarch mixed with water as a gluten-free alternative.
  • 0.5 tsp Smoked Paprika Regular paprika can be used if unavailable.
  • 1 tsp Garlic Powder Optional if already using fresh garlic.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 0.25 cups Chopped Parsley Basil or cilantro can be swapped in.
  • 0.5 cups Freshly Grated Parmesan Omit for a dairy-free version.

Equipment

  • Large pot
  • large skillet
  • Mixing bowl

Method
 

Instructions
  1. Begin by mincing 4 cloves of fresh garlic and halving 2 cups of juicy cherry tomatoes. Set aside, ready for the pan.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 2–3 minutes until golden and fragrant.
  3. Add the halved cherry tomatoes and a pinch of salt. Sauté for approximately 10–15 minutes until they soften and start to burst.
  4. Pour in ½ cup of dry white wine, scraping any bits off the bottom of the pan. Let it simmer for about 5 minutes until slightly reduced.
  5. Add 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, stirring until well combined.
  6. Lower the heat to medium-low and pour in 1 cup of heavy cream. Mix 1 tablespoon of flour with a bit of water to create a slurry, gradually adding this to the sauce.
  7. Stir in ¼ cup of chopped fresh parsley, ½ teaspoon of smoked paprika, and 1 teaspoon of garlic powder, along with salt and pepper to taste. Add in your cooked rigatoni.
  8. Allow the pasta to simmer in the sauce for 5 minutes, then cover and let it rest off the heat for another 5 minutes.
  9. Serve warm, garnished with freshly grated Parmesan and a sprinkle of parsley. A dash of freshly cracked black pepper on top will elevate the flavors.

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 55gProtein: 14gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 110mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 35mgCalcium: 150mgIron: 2mg

Notes

Store leftover creamy tomato garlic pasta in an airtight container for up to 3 days. It’s best consumed fresh but will keep well. For freezing, portion into containers for up to 2 months.

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