The first time I made creamy tomato garlic pasta for a rainy weeknight, the whole kitchen filled with the roasted, warm aroma of garlic and bright tomato. I remember thinking how a handful of simple pantry items could produce something so comforting and satisfying. This version is forgiving, bold, and reliably creamy; total effort matches an easy weeknight dish.
I reach for 8 oz pasta, a can of diced tomatoes, and 1 cup heavy cream when I want a fast, cozy meal. If you prefer a meatier riff, I once adapted it toward this creamy beef pasta variation for family and everyone still asked for seconds. Sensory note: silky sauce, tangy tomato, and the peppery snap of fresh basil make it sing.
Why you’ll love creamy tomato garlic pasta
- Fast, pantry-friendly weeknight dinner.
- Rich, silky sauce from simple ingredients.
- Minimal cleanup; one skillet finish after pasta.
- Budget-friendly with canned tomatoes and common staples.
- Crowd-pleasing texture that holds up for leftovers.
"Creamy and bright with a punch of garlic — a new weeknight favorite."
Step-by-step overview
You cook the pasta, sauté garlic in olive oil, then add diced tomatoes and reduce briefly. Heavy cream and Italian seasoning turn the tomato base into a silky sauce; toss the cooked pasta in to coat. Finish with fresh basil and grated Parmesan for layered flavor.
What you’ll need
- 8 oz pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Ingredient notes & swaps:
- Pasta acts as the starch backbone; any shape works but hold firm to package cooking directions for best texture.
- Olive oil and garlic build the flavor foundation; use extra-virgin olive oil if you have it on hand for a fruitier note.
- Diced tomatoes provide acidity and texture; you can drain slightly if you prefer a thicker finish.
- Allergen note: heavy cream and Parmesan contain dairy.
Trust touch: I always drain the pasta well and add it directly to the sauce so it absorbs flavor rather than sitting watery on the plate.
How to make creamy tomato garlic pasta
Begin by cooking pasta per package directions and draining it. Sauté garlic briefly in olive oil, then cook the tomatoes to concentrate their flavor. Stir in cream and Italian seasoning until the sauce is uniform, then combine with the pasta and finish with basil and Parmesan.
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in diced tomatoes (with juice) and cook for 5 minutes.
- Pour in the heavy cream and Italian seasoning, stirring to combine. Bring to a gentle simmer.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Pro Tip: Toss the pasta in the sauce off the heat at the end to let residual warmth meld flavors without overcooking the pasta.
Visual doneness cues: the sauce should look glossy and slightly thickened, with tiny bubbles around the edge when it is at a gentle simmer. The garlic scent will be fragrant but not bitter; the pasta should look evenly coated, not swimming in thin liquid.
Helpful cooking tips
- Keep minced garlic moving in the pan so it browns evenly and stays fragrant.
- Let the diced tomatoes cook until they soften and release juices before adding cream.
- Stir cream in gently so it blends smoothly with the tomato base.
- Taste and season incrementally; salt brings out tomato brightness.
- Toss pasta in the sauce immediately so the noodles pick up flavor.
Serving suggestions
Serve the pasta straight from the skillet so the sauce still feels silky and warm; top with torn fresh basil and a generous sprinkle of grated Parmesan for contrast. Pair with crusty bread to mop up sauce or a simple green salad for a fresh counterpoint. For plating, a shallow bowl highlights the sauce’s sheen.
Micro-story: I once plated this for unexpected guests; the basil’s aroma and the creamy sheen made something humble feel celebratory. They didn’t believe it started from a can.
Storage & reheating tips
Cool leftovers slightly before transferring to an airtight container and refrigerating. Reheat gently so the cream doesn’t separate; add a splash of reserved pasta water if the sauce has tightened. Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If the sauce looks watery, simmer a little longer so liquid reduces and concentrates flavors. If bland, boost salt and grate more Parmesan for savory depth. If the pasta seems dry, toss with a small splash of cream or saved pasta water until glossy and coated.
Creative twists
- Optional: stir in a handful of grated Parmesan while tossing for extra creaminess.
- Optional: add a handful of fresh herbs like basil at the end for brightness.
- Optional: finish with a pinch of cracked black pepper for extra bite.
All variations keep the base steps intact; treat additions as optional to preserve the original recipe balance.
Common questions
Q: Can I make this ahead and reheat it?
A: Yes; prepare the sauce and pasta, combine loosely, and refrigerate. When reheating, warm gently and add a splash of liquid to restore silkiness. Avoid high heat that can separate the cream.
Q: Will the heavy cream separate when I reheat leftovers?
A: Gentle reheating prevents separation. Reheat slowly and stir; adding a little liquid helps the sauce return to a glossy texture rather than curdling.
Q: Is canned tomato texture important here?
A: Canned diced tomatoes give both body and flavor. If you want a less chunky finish, press with the back of a spoon while cooking; if you prefer more texture, keep the dices intact.
Q: Can I use a different herb instead of basil?
A: Yes, though basil’s peppery, sweet aroma complements the cream and tomato. If you swap herbs, add them at the end to preserve aroma.
Q: How do I prevent the garlic from burning?
A: Sauté it briefly until fragrant and keep it moving. Burned garlic tastes bitter, so watch for just a golden-translucent look rather than deep brown.
Conclusion
For another take on a creamy tomato pasta, I recommend checking out Super Easy Creamy Tomato Pasta – Salt & Lavender for inspiration and serving ideas.
Creamy Tomato Garlic Pasta
Ingredients
Method
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in diced tomatoes (with juice) and cook for 5 minutes.
- Pour in the heavy cream and Italian seasoning, stirring to combine. Bring to a gentle simmer.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.