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Easy And Creamy Tomato Garlic Pasta Recipe

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Learn how to make this quick and delicious creamy tomato garlic pasta. Perfect for weeknights or special dinners!

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 garlic cloves, minced
  • 3 cups cherry tomatoes, halved
  • 4 tablespoons olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon chili flakes
  • 2 tablespoons tomato paste
  • 2 cups heavy cream
  • 1 tablespoon flour
  • ½ cup chopped parsley
  • 8 oz rigatoni pasta, cooked al dente
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Freshly grated Parmesan (optional)

Instructions

  1. Prep like a pro: Start by mincing the garlic and halving the cherry tomatoes. Trust me, getting this out of the way makes everything flow so much smoother once you start cooking.
  2. Sauté the garlic: Heat your olive oil in a large pan over medium heat. Add the garlic and a pinch of salt. Stir often to avoid burning—it should be golden and fragrant after about 5 minutes. (Pro tip: keep the heat medium-low to prevent bitter, burnt garlic.)
  3. Cook the tomatoes: Toss in the halved cherry tomatoes with another sprinkle of salt. Let them cook for 10-15 minutes, stirring occasionally. They’ll soften, release their juices, and create a thick, jam-like base.
  4. Build the sauce: Stir in the chili flakes and tomato paste, letting the mixture cook for a few minutes. Then, pour in the cream and whisk together. To thicken, add your flour slurry (mixing flour and water beforehand prevents lumps!). Let it simmer for 5-10 minutes.
  5. Season and combine: Add parsley, smoked paprika, garlic powder, and adjust with salt and pepper. Then, gently toss the cooked rigatoni into the sauce, ensuring every piece is coated.
  6. Rest and serve: Let the pasta rest off the heat for 5 minutes, covered, so the sauce clings perfectly. Top with Parmesan, extra parsley, and maybe a crack of fresh black pepper before serving.

Notes

Got leftovers? Store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and microwave in short bursts, stirring in between to ensure it heats evenly.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch