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- 300g spaghetti or your favorite pasta - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 can (400g) diced tomatoes - 1 cup heavy cream or coconut cream (for dairy-free) The main ingredients of this dish are simple yet flavorful. First, choose your pasta. I love using spaghetti because it holds the sauce well. Next, olive oil adds richness, while minced garlic gives the dish its star flavor. Canned diced tomatoes bring in acidity and sweetness, and heavy cream adds that creamy touch we all love. - 1 teaspoon sugar - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) Seasoning is key in this recipe. Sugar balances the acidity of the tomatoes. Italian seasoning brings in a blend of herbs that elevate the dish. Salt and pepper enhance every bite. Fresh basil leaves will add color and freshness on top. If you like cheese, grated Parmesan makes it even better. - Dairy-free alternatives - Gluten-free pasta options If you want a dairy-free option, use coconut cream. It works well and adds a light coconut flavor. For gluten-free pasta, many brands offer great options. Look for ones made from rice or chickpeas. These alternatives let everyone enjoy creamy garlic tomato pasta. {{ingredient_image_1}} To start, cook your pasta in a big pot of salted boiling water. Follow the package instructions to get it just right—al dente is the goal. This means the pasta should be firm but not hard when you bite into it. Once it's cooked, save about 1 cup of that starchy pasta water. This water will help the sauce stick later. After that, drain the pasta and set it aside. Now, let’s make the sauce. In the same pot, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 4 minced garlic cloves. Sauté them for about 1 minute. You want the garlic to smell great, but don’t let it burn. Next, pour in the can of diced tomatoes, juice included. Add 1 teaspoon of sugar and 1 teaspoon of Italian seasoning. Stir everything together and let it simmer for 5-7 minutes. This helps all the flavors mix well. After that, lower the heat and stir in 1 cup of heavy cream. Mix it carefully and let it cook for another 5 minutes. If the sauce seems too thick, add a bit of the reserved pasta water until it’s just right. Now it’s time to bring it all together. Season your sauce with salt and pepper to taste. Add the drained pasta to the sauce and toss everything together. Make sure each piece of pasta is coated with that tasty sauce. Finally, serve your dish hot. You can garnish it with fresh basil leaves and some grated Parmesan cheese, if you like. Enjoy your creamy garlic tomato pasta! To make the best sauce, avoid overcooked garlic. Cook minced garlic for just one minute. You want it fragrant, not burnt. Burnt garlic tastes bitter and ruins the sauce. Adjusting the sauce thickness is also key. If your sauce is too thick, add the reserved pasta water. This water helps the sauce cling better to your pasta. Aim for a creamy texture that coats each strand perfectly. For sides, consider a simple salad or garlic bread. These complement the creamy garlic tomato pasta well. You can also pair it with a light white wine, like Pinot Grigio, to enhance the flavors. Get creative with garnishes! Fresh basil leaves add color and freshness. A sprinkle of grated Parmesan cheese enhances flavor. You could also drizzle some olive oil for a touch of richness. Use a large pot for boiling your pasta. A heavy-bottomed pan works best for making the sauce. The heat spreads evenly, preventing hot spots that can burn your garlic. Essential kitchen tools include a good knife for chopping garlic and a wooden spoon for stirring. A colander is also needed for draining the pasta. These tools help you cook efficiently and keep your kitchen organized. Pro Tips Use Fresh Garlic: Freshly minced garlic adds a robust flavor compared to pre-minced or powdered garlic. Be sure to sauté it just until fragrant to avoid bitterness. Balance the Acidity: The sugar in the recipe helps balance the acidity of the tomatoes. Adjust the amount based on your preference for sweetness or acidity. Perfect Pasta Texture: Cooking the pasta until al dente ensures it retains some firmness and holds up well when mixed with the sauce. Customize with Veggies: Feel free to add your favorite vegetables, such as spinach or bell peppers, for extra flavor and nutrition. {{image_2}} You can make creamy garlic tomato pasta even heartier by adding protein. Here are two great options: - Chicken or shrimp: Cook diced chicken breast or shrimp in the pan after sautéing the garlic. This adds flavor and makes the meal filling. - Vegetarian protein options: If you prefer meatless meals, add chickpeas or tofu. Both options soak up the sauce nicely and boost nutrition. To give your dish an extra kick, think about these flavor boosts: - Adding spices for extra heat: Sprinkle in red pepper flakes or cayenne pepper. This will make your pasta spicy and exciting. - Incorporating vegetables for health: Toss in chopped spinach, bell peppers, or zucchini. These veggies not only add nutrients but also color and crunch. If you have specific dietary needs, you can still enjoy this pasta: - Vegan version of creamy garlic tomato pasta: Use coconut cream instead of heavy cream. This keeps it rich and creamy without dairy. - Gluten-free adaptations: Swap regular pasta for gluten-free pasta. Many brands make great options that taste just as good. To keep your creamy garlic tomato pasta fresh, follow these tips: - Store leftovers in an airtight container. - Place the container in the fridge within two hours of cooking. - Use parchment paper between layers if stacking pasta. - For long-term storage, freeze the pasta in a freezer-safe container. - Avoid freezing with fresh basil or cheese; add them when serving. To reheat without losing flavor, you have two main options: - Microwave: Place pasta in a microwave-safe bowl. Add a splash of water. Cover with a damp paper towel and heat in 30-second bursts, stirring between. - Stovetop: Heat a small pan over low heat. Add a bit of water and the pasta. Stir gently until warmed through. This keeps the sauce creamy. Creamy garlic tomato pasta lasts: - In the fridge: 3 to 4 days. - In the freezer: up to 2 months. Check for any strange smells or colors before serving leftovers. Enjoy! Yes, fresh tomatoes can work well. To substitute, use about 6-8 medium fresh tomatoes. Start by dicing them and removing the seeds for less liquid. Add them to the pot after you sauté the garlic. Cook them until they break down, about 10-15 minutes. Fresh tomatoes give a bright taste. They also add a nice texture to the dish. If you lack heavy cream, don't worry! You can use coconut cream for a dairy-free option. It offers a rich flavor. Another choice is whole milk mixed with cornstarch. Mix 1 cup of milk with 2 tablespoons of cornstarch to thicken. This works well in many sauces. Silken tofu blended until smooth is also a great option for creaminess. Absolutely, this creamy garlic tomato pasta is great for meal prep. Cook the pasta and sauce separately. Store them in airtight containers. Keep the pasta slightly undercooked to avoid mushiness. You can reheat the sauce and mix it with the pasta when ready to eat. This dish lasts well in the fridge for up to four days. You can also freeze the sauce for longer storage. Just thaw it overnight before reheating. In this post, we explored how to make creamy garlic tomato pasta. We covered the main ingredients, step-by-step instructions, tips, and variations. You can try healthy add-ins or spice things up. Remember to store your leftovers properly. This dish is perfect for weeknight meals or gatherings. Enjoy the flavors you created and feel free to get creative with it. Cooking can be both fun and rewarding!

Mouthwatering Creamy Garlic Tomato Pasta

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

Ingredients
  

  • 300 g spaghetti or your favorite pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 400 g canned diced tomatoes
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Pour in the canned diced tomatoes (including the juice) and add the sugar and Italian seasoning. Stir and let it simmer for about 5-7 minutes, allowing the flavors to meld.
  • Lower the heat and stir in the heavy cream. Mix well and let it cook gently for another 5 minutes until the sauce thickens slightly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  • Season with salt and pepper to taste. Add the cooked pasta to the sauce, tossing everything together until the pasta is well coated.
  • Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.

Notes

For a dairy-free option, use coconut cream.
Keyword creamy, garlic, pasta, tomato