Easy and Creamy Tomato Garlic Pasta

Introduction: This Easy and Creamy Tomato Garlic Pasta is a comforting, rich, and flavorful dish that’s perfect for a weeknight dinner or a cozy weekend meal. The creamy tomato sauce, infused with the warmth of garlic, coats the pasta beautifully, creating a simple yet indulgent meal. It’s quick to prepare, requiring minimal ingredients and effort, making it a go-to for busy days when you crave something delicious and satisfying.

The History of Ingredients:

Pasta: Pasta has its origins in ancient Italy, with different varieties developed in various regions over centuries. It became a central element of Italian cuisine, with thousands of shapes and sizes designed to hold sauces and ingredients in unique ways. Pasta is made primarily from durum wheat semolina and water (sometimes with eggs), making it an affordable and versatile staple in many cuisines.
Tomatoes: Tomatoes originated in the Andes in South America, and after being introduced to Europe in the 16th century, they became an essential part of Mediterranean cuisine. Today, tomatoes are a key ingredient in Italian cooking, forming the base of many sauces, including the famous marinara and tomato-based pasta sauces.
Garlic: Garlic has been used in cooking for thousands of years, prized for its strong, pungent flavor and medicinal properties. It’s a cornerstone in Mediterranean and Italian cuisine, often sautéed in olive oil to form the aromatic base for sauces, soups, and stews.
Cream: Heavy cream adds richness and smooth texture to sauces. In Italian cooking, cream is often used in pasta sauces to balance acidity and bring a luxurious finish, as seen in dishes like Alfredo or Carbonara. Combining it with tomatoes creates a velvety sauce that clings to pasta.

Breakdown of Ingredients:

Pasta: Any kind of pasta works, but classics like spaghetti, penne, or fettuccine are popular choices.
Tomatoes: Canned crushed or diced tomatoes are perfect for the sauce, but fresh tomatoes can also be used.
Garlic: Fresh garlic cloves, minced, provide that signature aromatic flavor.
Heavy Cream: Adds a rich, silky smoothness to the tomato sauce.
Olive Oil: For sautéing garlic and building flavor.
Seasonings: Salt, pepper, dried basil, and oregano. Optional: red pepper flakes for heat.
Parmesan: Freshly grated Parmesan adds an extra depth of flavor and can be sprinkled on top for garnish.

Step-by-Step Recipe:

Ingredients:

8 oz pasta (spaghetti, penne, or your favorite type)
1 tablespoon olive oil
4 garlic cloves, minced
1 can (14 oz) crushed tomatoes (or diced tomatoes)
1/2 cup heavy cream
Salt and pepper, to taste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Optional: Red pepper flakes (for heat)
1/4 cup freshly grated Parmesan cheese (optional, for garnish)
Fresh basil or parsley for garnish (optional)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8-10 minutes). Drain the pasta, reserving about 1/2 cup of the pasta water.
Make the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden brown (be careful not to burn it).
Add Tomatoes: Pour in the crushed tomatoes, along with their juices. Stir to combine and bring to a simmer. Add the dried basil, oregano, salt, and pepper (and red pepper flakes, if using). Let the sauce simmer for 5-7 minutes to allow the flavors to meld.
Add Cream: Stir in the heavy cream and simmer for another 3-5 minutes, until the sauce thickens and becomes creamy. Taste and adjust the seasoning with more salt and pepper if needed.
Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little bit of reserved pasta water to loosen it up.
Serve: Plate the pasta and sprinkle with freshly grated Parmesan cheese and a few fresh basil leaves or parsley, if desired. Serve immediately.

Tips for the Perfect Creamy Tomato Garlic Pasta:

Garlic: Don’t overcook the garlic, as it can become bitter. Just sauté it until fragrant and golden.
Cream: For a lighter version, you can use half-and-half or even milk instead of heavy cream, though the sauce may be less rich.
Pasta Water: Adding a little pasta water helps the sauce cling to the noodles, creating a better texture.
Tomatoes: If using fresh tomatoes, peel, seed, and chop them before adding them to the sauce for a smoother consistency.
Parmesan: Always use freshly grated Parmesan for the best flavor. Pre-grated Parmesan can be a little too salty and lacks the depth of freshly grated.

Variations and Customizations:

Add Protein: Toss in grilled chicken, shrimp, or Italian sausage for a heartier dish.
Vegetarian Version: For a vegetarian version, add sautéed mushrooms, spinach, or zucchini to the sauce for extra veggies and flavor.
Spicy Version: Add a dash of red pepper flakes or a finely chopped fresh chili to the garlic while sautéing for a spicy kick.
Basil Pesto: For an extra burst of flavor, drizzle some fresh basil pesto over the pasta before serving.
Cheese Swap: Try adding other cheeses like mozzarella or ricotta for a different creamy texture.

Health Considerations and Nutritional Value:

Calories: This dish is a rich, creamy comfort food, so it can be calorie-dense due to the heavy cream and cheese. For a lighter option, you can substitute with reduced-fat cream or omit the cheese.
Carbohydrates: Pasta is a source of carbohydrates, which provide energy, but for a lower-carb alternative, you can use zucchini noodles, spaghetti squash, or gluten-free pasta.
Protein: The dish is relatively low in protein, so consider adding a protein source like grilled chicken or tofu for a more balanced meal.
Fiber: Tomatoes are a good source of dietary fiber, which supports digestion. You can also add more vegetables to boost the fiber content.
Healthy Fats: The olive oil used in the sauce provides heart-healthy monounsaturated fats.

FAQ:

1. Can I make this pasta gluten-free? Yes! You can use gluten-free pasta or even zucchini noodles for a low-carb and gluten-free alternative.

2. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. For a smoother sauce, you might want to peel and chop the tomatoes before cooking them.

3. Can I make this dish ahead of time? Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply cook the pasta and reheat the sauce.

4. Can I use non-dairy cream for this recipe? Yes, you can use coconut cream, almond milk, or other non-dairy creams for a dairy-free version of this pasta.

5. How do I store leftovers? Store any leftover creamy tomato garlic pasta in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a little extra water or milk if the sauce thickens too much.

Enjoy your creamy, flavorful pasta – it’s simple, satisfying, and sure to become a regular in your recipe rotation!

Easy and Creamy Tomato Garlic Pasta Recipe

This Easy and Creamy Tomato Garlic Pasta is a comforting, rich, and flavorful dish that’s perfect for a weeknight dinner or a cozy weekend meal. The creamy tomato sauce, infused with the warmth of garlic, coats the pasta beautifully, creating a simple yet indulgent meal. It’s quick to prepare, requiring minimal ingredients and effort, making it a go-to for busy days when you crave something delicious and satisfying.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 4

Ingredients

8 Garlic Cloves minced
3 cups Cherry Tomatoes halved
4 tablespoon Olive Oil
1 cup Dry White Wine
1 teaspoon White Sugar
1 teaspoon Chili Flakes
2 tablespoon Tomato Paste
2 cups Heavy Cream
1 tablespoon Flour
½ cup Chopped Parsley
8 oz Rigatoni Pasta cooked al dente
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon sugar
Salt & Pepper to taste
Freshly Grated Parmesan optional

Instructions

Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
Sauté the Garlic: Heat 4 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Sauté until golden and fragrant, about 5 minutes.
Cook the Tomatoes: Add 3 cups of cherry tomatoes and another ½ teaspoon of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Deglaze the Pan: Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 teaspoon of chili flakes and 2 tablespoon of tomato paste, mixing everything together.
Add the Cream: Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoon of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
Finish Cooking: Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!

Pin1

1 Shares