Whip Up Creamy Tomato Garlic Pasta Fast!

🍝 20-Minute Creamy Tomato Garlic Pasta

This recipe focuses on high-impact flavor with minimal prep. It’s rich, velvety, and packs a serious garlic punch.

🕒 Prep & Cook Time

Prep: 5 minutes

Cook: 12-15 minutes

Serves: 2-3 people

🛒 Ingredients

Pasta: 8-10 oz (250g) Penne, Rigatoni, or Spaghetti.

Garlic: 4-6 cloves, thinly sliced or minced (be generous!).

Base: 1 cup Tomato Sauce (Passata) or crushed canned tomatoes.

Cream: 1/2 cup Heavy Cream (or full-fat coconut milk for dairy-free).

Fats: 2 tbsp Olive Oil + 1 tbsp Butter.

Seasoning: 1 tsp Red Pepper Flakes (optional), 1 tsp Italian seasoning, Salt & Black Pepper.

Finish: Fresh Basil and grated Parmesan cheese.

👩‍🍳 Step-by-Step Instructions

1. Boil the Pasta

Bring a large pot of salted water to a boil. Cook your pasta 1 minute less than the package directions (al dente).

CRITICAL: Save 1/2 cup of the starchy pasta water before draining.

2. Sizzle the Garlic

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is golden and fragrant (don't let it burn!).

3. Build the Sauce

Pour in the tomato sauce and Italian seasoning. Simmer for 5 minutes on low-medium heat until slightly thickened.

4. Make it Creamy

Stir in the heavy cream. Whisk until the sauce turns a beautiful silky orange color. Season with salt and pepper to taste.

5. Toss & Emulsify

Add the cooked pasta directly into the skillet. Pour in half of the reserved pasta water. Toss vigorously on medium-high heat for 1 minute—the starch in the water will help the sauce cling to every inch of the pasta.

6. Serve

Garnish with plenty of Parmesan and fresh basil. Serve immediately while steaming hot.