Description
A quick and easy creamy tomato garlic pasta recipe perfect for weeknights. Simple ingredients transform into a rich, flavorful, and satisfying meal in under 30 minutes.
Ingredients
Scale
- 12 ounces pasta (penne, fettuccine, or rotini work well)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- 1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- 3. Pour in crushed tomatoes. Stir in dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low and cook for 10-15 minutes.
- 4. Stir in heavy cream and grated Parmesan cheese. Cook, stirring, until cheese is melted and sauce is smooth and creamy.
- 5. Add drained pasta to the skillet with the sauce. Toss to coat evenly. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
- 6. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or cream, or in the microwave with frequent stirring.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g