Craving restaurant-quality comfort food without the lengthy process? This Creamy Tomato Garlic Pasta in 30 Minutes delivers a luxuriously silky sauce and deep, savory flavor in record time. After testing countless variations, I’ve perfected this method to ensure a perfectly emulsified sauce that clings beautifully to every noodle. It’s the ultimate weeknight solution that feels anything but rushed.

Creamy Tomato Garlic Pasta

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

8 oz penne or fettuccine pasta
4 cloves fresh garlic, minced
1 can (14.5 oz) diced tomatoes (no added sugar)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.

While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant and golden brown (about 2 minutes).
Add diced tomatoes with juices to the skillet; simmer for 5 minutes until slightly thickened.

Reduce heat and stir in heavy cream; let bubble gently for 2 minutes.
Mix in grated Parmesan cheese until melted; season with salt and pepper.

Drain pasta, reserving some cooking water; combine pasta with the sauce, adding reserved water if needed for consistency.
Serve hot, garnished with extra Parmesan if desired.

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Creamy Tomato Garlic Pasta Recipe