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Creamy Garlic Tomato Pasta served as a delicious featured image for a recipe article.

Creamy Garlic Tomato Pasta

This recipe delivers a rich, tangy, and comforting creamy garlic tomato pasta by carefully balancing ingredients and controlling temperature to prevent curdling. The addition of Parmesan cheese and reserved pasta water ensures a smooth and emulsified sauce, while fresh basil adds brightness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or your favorite shape
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil, plus more for serving
  • Salt to taste
  • Black pepper to taste
  • 1 cup reserved pasta water

Equipment

  • large pot
  • large skillet
  • colander
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Grater
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook, stirring constantly, until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
  3. Add the tomato paste to the skillet and cook, stirring constantly, for about 1 minute. This helps to caramelize the tomato paste and deepen its flavor.
  4. Pour in the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
  5. Stir in the heavy cream and Parmesan cheese. Continue to simmer over low heat for another 5 minutes, or until the sauce has thickened slightly and the cheese is melted. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding more reserved pasta water if needed to create a creamy, emulsified sauce. Stir in the chopped fresh basil.
  7. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

For a richer flavor, use high-quality Parmesan cheese. To prevent the cream from curdling, ensure the heat is low when adding it to the tomato sauce. If you don't have fresh basil, you can use dried basil, but use half the amount. Store leftovers in an airtight container in the refrigerator for up to 3 days.