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Creamy Tomato Garlic Pasta

A quick and comforting creamy tomato garlic pasta that can be made in about 30 minutes with pantry-friendly ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz 12 oz (340 g) pasta (penne, rigatoni, or spaghetti) — al dente preferred Choose your favorite pasta.
  • 2 tbsp 2 tbsp extra virgin olive oil (or unsalted butter for a richer finish) Use olive oil for a lighter dish.
  • 6 cloves 6 cloves garlic, thinly sliced — for maximum aroma Garlic should be toasted lightly.
  • 1 small 1 small shallot, finely chopped (optional) Shallots add extra flavor but can be omitted.
Sauce Ingredients
  • 28 oz 28 oz (800 g) canned whole peeled tomatoes, crushed by hand or with a blender
  • 1/2 cup 1/2 cup heavy cream or 1/2 cup cashew cream for a dairy-free option Cashew cream can be used for a vegan option.
  • 1/2 cup 1/2 cup freshly grated Parmesan or nutritional yeast for vegan
  • 1 tsp 1 tsp sugar (optional, to balance acidity) Helps to balance the acidity of the tomatoes.
  • 1/2 tsp 1/2 tsp red pepper flakes (optional, for heat) Adjust according to preference.
  • Salt and black pepper, to taste
Garnishes
  • Fresh basil leaves, torn, for garnish
  • Lemon zest (optional) — for a bright finish Can be replaced with lime zest for a tangy twist.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook pasta 1–2 minutes less than package directions.
  2. While the water heats, heat olive oil in a large skillet over medium heat.
  3. Add sliced garlic and shallot; sauté until fragrant and lightly golden (about 1.5–2 minutes).
Cooking
  1. Add crushed tomatoes, sugar (if using), and red pepper flakes. Bring to a simmer and reduce heat to low. Simmer for 8–10 minutes, stirring occasionally.
  2. Stir in cream (or cashew cream) and 1/4 cup Parmesan. Taste and season with salt and pepper.
  3. Drain pasta reserving 1/2 cup pasta water. Add pasta to skillet and toss vigorously for 1–2 minutes; add reserved pasta water as needed to reach desired silkiness.
  4. Finish off-heat with the remaining Parmesan and torn basil. Serve immediately.

Notes

Substituting heavy cream for cashew cream reduces saturated fat. Store leftovers in an airtight container for up to 4 days.