Creamy Tomato Garlic Pasta
A rich, velvety tomato garlic pasta with creamy sauce, fresh cherry tomatoes, and fragrant garlic, perfect for cozy pasta dinners.
Equipment
- Large pot
- Large deep pan or skillet
- Wooden spoon
- Colander
Ingredients
- 8 ounces rigatoni or penne pasta
- 4 tablespoons extra virgin olive oil
- 8 cloves garlic, minced finely
- 3 cups cherry tomatoes, halved
- 1 cup dry white wine or low‑sodium broth or water
- 2 tablespoons tomato paste
- 1 teaspoon chili flakes optional
- 2 cups heavy cream or plant‑based cream if desired
- 1 tablespoon all‑purpose flour
- ½ cup fresh parsley, chopped
- 1 teaspoon smoked paprika optional
- 1 teaspoon garlic powder optional
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan or Pecorino for serving
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta.Cook the rigatoni until it is just shy of al dente, then drain and set aside, reserving about ½ cup of pasta water.
- Heat the olive oil in a large, deep pan over medium heat.Add the minced garlic and a pinch of salt, then sauté gently until the garlic turns golden and fragrant, about 4–5 minutes.
- Stir in the halved cherry tomatoes and a bit more salt.Cook for 10–15 minutes, stirring occasionally, until the tomatoes soften and start to break down into a chunky base.
- Pour in the white wine and let it simmer for about 5 minutes to reduce and mellow the flavor.Stir in the chili flakes and tomato paste until everything is well combined.
- In a small bowl, whisk the flour with 2 tablespoons of water to form a smooth slurry.Slowly drizzle the slurry into the pan while stirring, then pour in the heavy cream.
- Simmer the sauce for 5–10 minutes, stirring occasionally, until it thickens to a creamy, velvety consistency.Season with smoked paprika, garlic powder, salt, and pepper to taste.
- Add the cooked pasta to the pan and toss to coat evenly.If the sauce is too thick, stir in a splash of reserved pasta water to loosen it.
- Let the pasta sit in the sauce for 1–2 minutes so the flavors meld.Stir in most of the chopped parsley, then serve topped with extra Parmesan and fresh basil.
Notes
- Use the starchy pasta water to adjust the sauce thickness and help it cling to the pasta.
- For a richer finish, stir in a small knob of butter or a handful of grated Parmesan at the end.
- Halve the cherry tomatoes evenly so they cook down at the same rate and don’t leave some raw while others burst.