There are dishes that speak to the soul—and for me, Creamy Tomato Garlic Pasta is one of them. This rich, garlicky recipe instantly transports me back to my grandmother’s cozy kitchen in Florence, where the scent of roasted garlic and bubbling tomatoes would drift down the hallway, calling everyone to the table. Her secret? Simple ingredients, lovingly prepared, and always served with a glass of wine.
Over the years, I’ve refined her classic technique by blending her traditional Italian roots with a bit of Mediterranean brightness and a whisper of American-style comfort. What we’re left with is a dish that is creamy yet not heavy, bold yet balanced, and best of all, quick enough to pull together in just 35 minutes.
Whether you need a cozy meal on a rainy winter night or a light, tangy dinner during the warmer months, this Creamy Tomato Garlic Pasta offers the kind of flexibility that makes it a go-to in any season.
Why You’ll Love This Recipe
This pasta checks every box for the perfect meal: quick, flavorful, affordable, and incredibly satisfying. The cherry tomatoes provide a sweet-tart brightness that pairs beautifully with the bold garlic and cream. A touch of white wine adds depth, while chili flakes bring a subtle kick to keep your palate intrigued. Whether you’re cooking for family, entertaining friends, or simply treating yourself, this dish delivers elegance with minimal effort.
Ingredients
This recipe serves 4 and uses everyday ingredients you may already have in your pantry or fridge:
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream (or almond/oat milk as a dairy-free alternative)
- 1 tablespoon flour
- ½ cup chopped fresh parsley
- 8 oz rigatoni pasta, cooked al dente
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Freshly grated Parmesan (optional, for garnish)
Instructions
Step 1: Prepare Your Ingredients
Begin by mincing the garlic and halving your cherry tomatoes. Doing this prep work ahead of time ensures a smooth cooking process since things move quickly once the heat is on.
Step 2: Sauté the Garlic
In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic along with ½ teaspoon of salt and stir frequently. Cook for about 5 minutes until the garlic is golden and fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
Step 3: Cook the Tomatoes
Add the cherry tomatoes to the pan along with another ½ teaspoon of salt. Stir and allow them to break down over 10 to 15 minutes, stirring occasionally. As they cook, the tomatoes will soften and begin to release their juices, creating a natural base for your sauce.
Step 4: Deglaze and Build Flavor
Pour in the dry white wine and use your spoon or spatula to scrape up any browned bits from the bottom of the pan—these are packed with flavor. Let the wine simmer for about 5 minutes. Stir in the chili flakes and tomato paste. The paste adds a concentrated tomato richness that anchors the sauce.
Step 5: Create the Creamy Base
Pour in the heavy cream and stir gently to combine. In a small bowl, whisk the flour with two tablespoons of water to form a slurry. Slowly add this to the pan, stirring constantly to avoid lumps. Let the sauce simmer for 5 to 10 minutes, allowing it to thicken slightly while absorbing all the delicious flavors.
Step 6: Season and Add the Pasta
Now stir in the chopped parsley, smoked paprika, and garlic powder. Taste the sauce and adjust the salt and pepper as needed. Add the cooked rigatoni to the pan and gently toss it in the sauce. The pasta should be al dente to ensure it holds up during the final simmer.
Step 7: Let it Rest
Allow the pasta to simmer in the sauce for another 5 minutes to absorb the flavor. Then turn off the heat, cover the pan with a lid, and let everything rest for 5 more minutes. This short resting period helps the pasta fully absorb the sauce and intensifies the flavor.
Serving Suggestions
To serve, top each portion with freshly grated Parmesan and a sprinkle of chopped parsley. Add cracked black pepper for a bit of sharp contrast. This dish is perfect alongside crusty garlic bread or a fresh salad with arugula and lemon vinaigrette. For a beverage pairing, the same dry white wine used in the sauce makes an ideal companion.
Recipe Tips
- Use fresh, in-season cherry tomatoes for the best flavor.
- Keep the pasta al dente to avoid mushiness.
- Adjust the chili flakes to control the spice level.
- Substitute full-fat oat or almond milk for a vegan-friendly version.
- Make the sauce ahead of time for easy weeknight meals.
Flavor Variations
- Add grilled chicken, shrimp, or tofu for a protein boost.
- Mix in spinach, roasted red peppers, or olives for extra flavor.
- Swap out rigatoni for fusilli, penne, or fettuccine depending on what you have.
Why It’s Perfect Year-Round
This pasta is ideal for both warm and cool months. In the summer, the fresh cherry tomatoes shine with brightness and simplicity. In the colder seasons, the creamy texture and garlic warmth make it a deeply comforting meal. It’s rare to find a dish that wears every season so well, which is why it’s one of my go-to meals for any occasion.
Final Thoughts
There’s a reason creamy tomato pasta has stood the test of time—it’s approachable, comforting, and endlessly customizable. This Creamy Tomato Garlic Pasta takes that classic formula and elevates it with deeper garlic notes, a touch of heat, and a swirl of velvety cream. Whether you’re cooking for loved ones or preparing a special solo meal, this recipe never disappoints.
Give it a try, and don’t forget to make it your own. Maybe add roasted vegetables, switch up the herbs, or top it with toasted pine nuts. However you serve it, be sure to savor it slowly—with good company or your favorite playlist in the background.
The Goods
Creamy Tomato Garlic Pasta
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Recipes
- 8 garlic cloves minced
- 3 cups cherry tomatoes halved
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream or almond/oat milk as a dairy-free alternative
- 1 tablespoon flour
- ½ cup chopped fresh parsley
- 8 oz rigatoni pasta cooked al dente
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Freshly grated Parmesan optional, for garnish
Instructions
Step 1: Prepare Your Ingredients
- Begin by mincing the garlic and halving your cherry tomatoes. Doing this prep work ahead of time ensures a smooth cooking process since things move quickly once the heat is on.
Step 2: Sauté the Garlic
- In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic along with ½ teaspoon of salt and stir frequently. Cook for about 5 minutes until the garlic is golden and fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
Step 3: Cook the Tomatoes
- Add the cherry tomatoes to the pan along with another ½ teaspoon of salt. Stir and allow them to break down over 10 to 15 minutes, stirring occasionally. As they cook, the tomatoes will soften and begin to release their juices, creating a natural base for your sauce.
Step 4: Deglaze and Build Flavor
- Pour in the dry white wine and use your spoon or spatula to scrape up any browned bits from the bottom of the pan—these are packed with flavor. Let the wine simmer for about 5 minutes. Stir in the chili flakes and tomato paste. The paste adds a concentrated tomato richness that anchors the sauce.
Step 5: Create the Creamy Base
- Pour in the heavy cream and stir gently to combine. In a small bowl, whisk the flour with two tablespoons of water to form a slurry. Slowly add this to the pan, stirring constantly to avoid lumps. Let the sauce simmer for 5 to 10 minutes, allowing it to thicken slightly while absorbing all the delicious flavors.
Step 6: Season and Add the Pasta
- Now stir in the chopped parsley, smoked paprika, and garlic powder. Taste the sauce and adjust the salt and pepper as needed. Add the cooked rigatoni to the pan and gently toss it in the sauce. The pasta should be al dente to ensure it holds up during the final simmer.
Step 7: Let it Rest
- Allow the pasta to simmer in the sauce for another 5 minutes to absorb the flavor. Then turn off the heat, cover the pan with a lid, and let everything rest for 5 more minutes. This short resting period helps the pasta fully absorb the sauce and intensifies the flavor.
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