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Creamy Garlic Tomato Pasta: Quick, Comforting Delight

A quick and easy dish that combines buttery garlic with tangy crushed tomatoes in a creamy sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta (penne or rigatoni)
  • 1 teaspoon Salt
For the Sauce
  • 3 tablespoons Olive Oil (extra virgin)
  • 6-8 cloves Garlic (minced) Fresh is best
  • 0.5 cup Crushed Tomatoes
  • 0.5 cup Vegetable or Chicken Broth Water can be used for a lighter taste
  • 0.25 cup Heavy Cream Half-and-half can be a lighter option
  • 0.25 cup Parmesan Cheese (grated) Plus extra for serving
  • 1 teaspoon Dried Oregano
  • 0.5 teaspoon Red Pepper Flakes Optional
  • Salt and Freshly Ground Black Pepper To taste
  • Fresh Basil For garnish

Equipment

  • large pot
  • large skillet
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve about a cup of the pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
  3. Add crushed tomatoes and broth to the skillet with the sautéed garlic. Stir in oregano, salt, and pepper. Simmer for 10-15 minutes.
  4. Reduce heat to low and stir in heavy cream and Parmesan cheese until melted and smooth.
  5. Add the drained pasta to the sauce. Toss gently, adding reserved pasta water as needed to achieve desired consistency.
  6. Serve garnished with fresh basil and extra Parmesan cheese.

Notes

Store leftovers in an airtight container for 3-4 days. Can be frozen for up to 1 month.