Easy and Creamy Tomato Garlic Pasta Recipe
This Easy and Creamy Tomato Garlic Pasta is a luscious, flavorful dish perfect for a quick weeknight dinner or a cozy meal. Combining sautéed garlic and fresh cherry tomatoes with a rich, creamy white wine sauce, this recipe delivers a perfect balance of tangy, spicy, and savory notes. Finished with fresh parsley and optional Parmesan, it’s a comforting pasta dish that’s both elegant and straightforward to make.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- ½ cup Chopped Parsley
Liquids & Dairy
- 4 tablespoon Olive Oil
- 1 cup Dry White Wine
- 2 cups Heavy Cream or alternative milk (1:1 swap)
Pantry & Spices
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoon Tomato Paste
- 1 tablespoon Flour
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt & Pepper to taste
Pasta & Garnish
- 8 oz Rigatoni Pasta, cooked al dente
- Freshly Grated Parmesan, optional
Instructions
- Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in halves to prepare all fresh components for cooking.
- Sauté the Garlic: Heat 4 tablespoons of olive oil over medium heat in a large pan. Add the minced garlic with ½ teaspoon salt and sauté gently until the garlic turns golden and releases its aroma, about 5 minutes.
- Cook the Tomatoes: Add the halved cherry tomatoes along with another ½ teaspoon of salt to the pan. Cook, stirring occasionally for 10-15 minutes until the tomatoes soften significantly and release their juices, forming a saucy base.
- Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan, allowing it to simmer for approximately 5 minutes. Stir in 1 teaspoon chili flakes and 2 tablespoons tomato paste thoroughly to integrate the flavors.
- Add the Cream: Pour 2 cups of heavy cream into the pan and stir. In a separate small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to make a slurry. Slowly incorporate this slurry into the sauce, cooking and stirring for 5-10 minutes until the sauce thickens nicely.
- Season & Combine: Mix in ½ cup chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and season with salt and pepper to taste. Add the cooked rigatoni pasta, ensuring the pasta is al dente to keep texture intact.
- Finish Cooking: Allow the pasta to simmer gently in the sauce for an additional 5 minutes. Then remove from heat, cover with a lid, and let it rest for 5 minutes to let the flavors meld beautifully.
- Serve: Plate the creamy tomato garlic pasta and garnish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper if desired. Serve immediately and enjoy your rich, comforting meal.
Notes
- Heavy cream can be substituted with any alternative milk such as oat or almond milk in equal quantities for a lighter or dairy-free version.
- Be careful not to overcook the pasta while simmering in the sauce to maintain the perfect al dente texture.
- Adjust the chili flakes quantity depending on your preferred spice level.
- For a thicker sauce, you can add a bit more flour slurry, stirring consistently to avoid lumps.
- Use a dry white wine suitable for cooking such as Sauvignon Blanc or Pinot Grigio for best flavor.
Keywords: Tomato pasta, creamy pasta, garlic pasta, easy weeknight dinner, Italian pasta recipe, rigatoni recipe, creamy tomato sauce
