Creamy Tomato Garlic Pasta

Few things satisfy more on a busy weeknight than a big bowl of creamy tomato garlic pasta This recipe delivers robust flavor with every forkful and comes together faster than you can imagine The balance of rich cream sweet tomatoes and the warmth of garlic make this a comforting classic in my kitchen

Every time I whip this up it disappears in minutes and there is never any leftover The aroma itself draws everyone to the table before I even call them

Ingredients

• Garlic cloves: Minced garlic is the backbone of flavor in this sauce Choose firm unblemished cloves
• Cherry tomatoes: Halfed for quicker cooking and fresh brightness Pick tomatoes that are bright red and plump
• Olive oil: Adds richness and body to the sauce Extra virgin brings best aroma
• Dry white wine: Adds brightness and depth Use what you enjoy drinking
• White sugar: Balances the acidity of tomatoes Taste as you go so it is not too sweet
• Chili flakes: Offers gentle heat Adjust to your liking
• Tomato paste: Concentrated tomato flavor Look for deep red thick paste
• Heavy cream: Makes the sauce luxuriously creamy Always pick fresh cream for smoothness
• Flour: Thickens the sauce so it coats the pasta effortlessly Unbleached flour blends best
• Chopped parsley: Freshness and color Use flat leaf for brighter flavor
• Rigatoni pasta: Holds the sauce in every tube Al dente texture gives perfect bite
• Smoked paprika: Smokiness boosts the savory notes Spanish smoked paprika gives a warm richness
• Garlic powder: Enhances the depth of garlic flavor
• Salt and pepper: Essential for seasoning Adjust little by little tasting as you go
• Freshly grated Parmesan: For a savory finish Adds creaminess and umami Use good quality cheese if possible

Step-by-Step Instructions

Prepare the Fresh Ingredients:

Mince all garlic cloves and cut cherry tomatoes in half Take a few moments to chop parsley so it is ready later

Sauté the Garlic:

Heat olive oil in a large pan over medium heat Once shimmering add minced garlic and a sprinkle of salt Gently cook for about five minutes Stir frequently so garlic softens and turns golden without burning This builds a deeply aromatic base

Cook Down the Tomatoes:

Add halved cherry tomatoes to the pan along with more salt Stir well Let tomatoes cook for ten to fifteen minutes To speed up softening cover with a lid for part of the time Stir every few minutes so tomatoes burst and release their sweet juice

Deglaze and Flavor:

Pour in the dry white wine Use a wooden spoon to scrape up any browned bits Simmer for about five minutes until the alcohol cooks off and sauce reduces Stir in chili flakes and tomato paste Mixing thoroughly helps coat the tomatoes with rich flavor

Creamy Sauce Creation:

Pour in heavy cream stirring carefully to incorporate Whisk flour with water in a small bowl to make a slurry Slowly drizzle into the pan while stirring to avoid lumps Let the sauce cook for five to ten minutes Stir regularly as it thickens into a glossy creamy blanket

Season and Add Pasta:

Add chopped parsley smoked paprika garlic powder and taste for salt and pepper Stir in pasta making sure it is still al dente so it keeps its shape as it finishes in the sauce

Finish the Dish:

Let the pasta simmer gently in the sauce for five minutes then turn off the heat and cover the pan Rest for five minutes so the flavors blend and the sauce hugs the pasta Set the table while the anticipation builds

Serve:

Scoop into wide bowls and finish with grated Parmesan more parsley and fresh black pepper With a hunk of bread to swipe up every last bit you are set

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My favorite ingredient is the smoked paprika which ties the sweetness of the tomatoes and the mellow garlic together I always add a little extra when my sister comes over since she says it reminds her of cozy family dinners on rainy nights

Storage Tips

Creamy pastas taste best fresh but leftovers will keep well in a sealed container in the fridge for two to three days When reheating add a splash of milk or cream and stir gently over low heat to bring back the creamy texture Avoid freezing as dairy sauces can separate but spare sauce without pasta freezes well

Ingredient Substitutions

No cherry tomatoes Use canned San Marzano tomatoes for a deeper sweeter flavor For a lighter version substitute half and half or whole milk for the heavy cream If you run out of rigatoni swap for penne fusilli or whatever short pasta is handy Vegans can use coconut cream and a splash of lemon for tang

Serving Suggestions

Pair this pasta with a crisp green salad and crusty ciabatta for a full meal If you love texture a sprinkle of toasted breadcrumbs on top gives contrast Roasted veggies like zucchini or bell peppers compliment the sauce If you are feeding a crowd it doubles easily

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A Peek at the Roots

Creamy tomato pasta blends classic Italian flavors with a dash of Mediterranean spirit The use of cream is more American Italian than strictly Italian and cherry tomatoes add contemporary flair This kind of simple pasta reminds me of little trattorias in Rome yet it is flexible for your own kitchen traditions

Frequently Asked Questions About the Recipe

→ What type of pasta works best for this dish?

Rigatoni is ideal because its ridges help the creamy tomato garlic sauce cling. Penne or ziti also work well if preferred.

→ Can I use canned tomatoes instead of cherry tomatoes?

Yes, canned tomatoes can be substituted if cherry tomatoes are unavailable. Adjust cooking time to allow the sauce to thicken.

→ Is it possible to make this dish dairy-free?

You can replace heavy cream with a plant-based cream alternative and omit Parmesan or use a vegan cheese.

→ What can be served alongside?

Pair it with a crisp green salad, crusty bread, or roasted vegetables for a balanced, satisfying meal.

→ How do I prevent the pasta from becoming too soft?

Cook the pasta al dente and let it finish simmering briefly in the sauce, ensuring it maintains some bite.