Easy and Creamy Tomato Garlic Pasta
This creamy tomato garlic pasta is the ultimate comfort food, made with fresh cherry tomatoes, garlic, and rich heavy cream. It’s quick, ready in under 30 minutes, and packed with flavor for the whole family to enjoy!
Equipment
- Knife
- Cutting Board
- Large Pan
- Large Pot
Ingredients
- 8 cloves garlic minced
- 3 cups cherry tomatoes halved
- 4 tbsp olive oil
- 1 cup dry white wine
- 1 tsp white sugar
- 1 tsp chili flakes
- 2 tbsp tomato paste
- 2 cups heavy cream or plant-based cream alternative
- 1 tbsp flour for thickening
- 1/2 cup chopped parsley fresh
- 8 oz rigatoni pasta cooked al dente
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to taste
- freshly grated Parmesan optional for garnish
Instructions
- Prep the ingredients: mince the garlic and slice the cherry tomatoes in half.
- Heat olive oil in a large pan over medium heat. Add the minced garlic and salt, sauté until fragrant and golden, about 5 minutes.
- Add cherry tomatoes and a pinch of salt. Sauté for 10–15 minutes until softened and juicy.
- Deglaze with white wine, simmer for 5 minutes, then stir in chili flakes and tomato paste.
- Add heavy cream and stir. Mix flour with water to make a slurry and stir it into the sauce. Cook for 5–10 minutes until thickened.
- Stir in parsley, smoked paprika, garlic powder, salt, and pepper. Add cooked rigatoni and toss to coat.
- Simmer for 5 more minutes, then let rest covered for 5 minutes before serving.
- Garnish with Parmesan and parsley, serve warm.
Notes
To store: refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or water. Avoid freezing as the cream may separate.