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Here’s what you need to make creamy tomato garlic pasta: - 12 oz fettuccine pasta - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and tasty dish. Fettuccine adds a nice texture. Olive oil gives flavor and helps cook the garlic. Garlic is the star here, adding a strong and savory taste. Crushed tomatoes provide a sweet base for the sauce. Dried oregano brings in a hint of earthiness. If you like heat, add red pepper flakes. Heavy cream makes the sauce rich and creamy. Fresh spinach adds color and nutrition. Parmesan cheese brings a salty depth. Don't forget salt and pepper to enhance all these flavors. Finally, fresh basil leaves add a pop of freshness on top. When you gather these ingredients, you set yourself up for success. The blend of flavors makes every bite delightful. With these items, you're ready to create a dish that shines on your table. {{ingredient_image_1}} First, you need to boil some water. Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil. Once the water bubbles, add 12 oz of fettuccine pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. After the pasta is cooked, carefully drain it in a colander. Do not forget to reserve about ½ cup of the pasta water. This water is starchy and will help the sauce stick later. Now, let’s move on to the garlic. In a large skillet, pour in 2 tablespoons of olive oil. Heat the oil over medium heat. When the oil is warm, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to smell great but not burn. Next, it’s time for the tomatoes. Add a 14 oz can of crushed tomatoes to the skillet. Stir in 1 teaspoon of dried oregano and ½ teaspoon of red pepper flakes if you like some heat. Let this mixture simmer for about 5-7 minutes. The sauce should thicken slightly during this time. Now, lower the heat and pour in 1 cup of heavy cream. Stir everything together until it is well mixed. Allow the sauce to simmer for another 3-5 minutes. This helps the flavors blend nicely. To finish the sauce, add 1 cup of roughly chopped fresh spinach and ½ cup of grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce. If the sauce feels too thick, you can add a bit of the reserved pasta water to reach your desired consistency. Finally, add the cooked fettuccine to the sauce. Toss everything together until the pasta is well coated. Season with salt and pepper to taste. Now your creamy tomato garlic pasta is ready to serve! To get that perfect creamy sauce, you can use pasta water. After cooking the fettuccine, save about ½ cup of the starchy water. If your sauce is too thick, slowly add some water. This will help loosen it up while keeping it creamy. Simmering the sauce is also key. When you let it simmer, the flavors mix well. The longer you simmer, the richer the taste becomes. Aim for about 5-7 minutes after adding the tomatoes. Adding spices and herbs can brighten your dish. Dried oregano and red pepper flakes give warmth and depth. You might try fresh basil or parsley for a fresh kick. For toppings, think about extra cheese or toasted pine nuts. A sprinkle of grated Parmesan on top is always a hit. These little touches make your dish special. Using fresh ingredients makes a big difference. Fresh tomatoes have better flavor than canned ones. If you pick fresh tomatoes, look for ones that are firm and smell sweet. When choosing canned tomatoes, go for high-quality brands. San Marzano tomatoes are a great choice. They are sweeter and less acidic, perfect for a creamy sauce. Fresh spinach also adds vibrant color and nutrition to your meal. Pro Tips Fresh Ingredients: Use fresh garlic and ripe tomatoes for the best flavor. Dried herbs can work in a pinch, but fresh ones elevate the dish significantly. Adjusting Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth without losing too much creaminess. Perfect Pasta: Always cook your pasta al dente, as it will continue to cook slightly when mixed with the hot sauce, preventing it from becoming mushy. Garnishing: Finish with a drizzle of high-quality olive oil and additional grated Parmesan for an extra touch of flavor and presentation. {{image_2}} You can easily add protein to your creamy tomato garlic pasta. Chicken works great! Just grill or sauté diced chicken breast until cooked. Shrimp is another tasty option. Sauté shrimp until pink and tender. For a plant-based choice, use tofu. Press and cube firm tofu, then sauté until golden. Each choice adds flavor and makes the dish more filling. If you follow a vegetarian diet, this recipe is already perfect for you. For a vegan option, swap heavy cream for coconut milk or cashew cream. You can use nutritional yeast instead of Parmesan for a cheesy taste. If gluten is a concern, choose gluten-free pasta. Many brands offer tasty alternatives that cook up nicely. Make this pasta shine with seasonal vegetables. In spring, add asparagus or peas for freshness. Summer is perfect for ripe tomatoes or zucchini. In fall, think about adding roasted butternut squash or mushrooms. Fresh herbs like basil or parsley can brighten the dish. These changes keep the recipe exciting and flavorful all year long! To store your creamy tomato garlic pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. Make sure to eat it within three to four days for the best taste. You can freeze creamy tomato garlic pasta for even longer storage. First, cool the pasta completely. Then, put it in a freezer-safe container or bag. Squeeze out as much air as you can. It will last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Then, warm it on low heat. Add a splash of cream or pasta water to bring back the creaminess. In the refrigerator, your creamy pasta stays fresh for about three to four days. In the freezer, it can last for up to three months. Always check for any signs of spoilage, like off smells or changes in texture. Enjoy your delicious dish while it’s at its best! You can swap some ingredients to make this dish lighter. Here are a few ideas: - Use whole wheat fettuccine for more fiber. - Replace heavy cream with Greek yogurt or cashew cream. - Add extra veggies like zucchini or bell peppers for more nutrients. - Use less cheese or choose a low-fat version. These swaps keep the flavor while reducing calories. Yes, you can! Here are some great alternatives: - Penne: Its shape holds sauce well. - Spaghetti: A classic choice that works perfectly. - Gluten-free pasta: If you need a gluten-free option, look for brown rice or chickpea pasta. - Whole grain: This adds flavor and fiber. Feel free to get creative with your choice! To reheat without losing creaminess, follow these tips: - Use a skillet over low heat. Add a splash of pasta water. - Stir often to heat evenly and keep it creamy. - If using a microwave, heat in short bursts. Stir in between to avoid hot spots. This keeps your pasta delicious and smooth! This blog post covered the essential ingredients and easy steps for creamy tomato garlic pasta. I shared tips to ensure great texture and flavor, including adding fresh ingredients. You can also explore variations with proteins and dietary options. Remember to store leftovers properly for later enjoyment. This dish is quick, tasty, and perfect for everyone. Give it a try, and you’ll have a simple yet delicious meal ready in no time. Enjoy cooking!

Creamy Tomato Garlic Pasta

A delicious and creamy pasta dish with garlic, tomatoes, and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 14 oz crushed tomatoes
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
  • In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Simmer for about 5-7 minutes until the sauce thickens slightly.
  • Lower the heat and pour in the heavy cream, stirring until well combined. Allow it to simmer for another 3-5 minutes, letting the flavors meld.
  • Stir in the chopped spinach and Parmesan cheese, mixing until the spinach wilts and the cheese is melted. If the sauce is too thick, add some reserved pasta water until you achieve the desired consistency.
  • Add the cooked fettuccine to the sauce and toss until the pasta is well coated with the creamy mixture. Season with salt and pepper to taste.
  • Plate the creamy tomato garlic pasta, garnishing with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

Notes

Add more red pepper flakes for extra heat if desired.
Keyword creamy, garlic, pasta, spinach, tomato