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Creamy Tomato Garlic Pasta

Creamy Tomato Garlic Pasta That Warms the Heart

Experience rich flavors and creamy indulgence with this Creamy Tomato Garlic Pasta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Can substitute with penne or fusilli
For the Sauce
  • 4 cloves Garlic Minced for maximum flavor
  • 2 cups Cherry Tomatoes Halved; substitute with any small tomato if needed
  • 2 tablespoons Olive Oil Essential for sautéing
  • 0.5 cups Dry White Wine Substitute with vegetable broth or lemon juice for a non-alcoholic version
  • 1 teaspoon Chili Flakes Adjust to taste
  • 3 tablespoons Tomato Paste
  • 1 cup Heavy Cream Can use half-and-half or coconut milk for lighter alternatives
  • 1 tablespoon Flour Used for thickening
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • to taste Salt
  • to taste Pepper
  • 1 cup Fresh chopped Parsley Can substitute with basil
  • 0.5 cups Parmesan Cheese Optional finishing touch

Equipment

  • large skillet
  • measuring cups
  • Measuring Spoons
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and a pinch of salt, stirring for about 5 minutes until fragrant and golden.
  2. Add 2 cups of halved cherry tomatoes and sauté for 10-15 minutes until softened and juicy.
  3. Pour in ½ cup of dry white wine and let it simmer for about 5 minutes, reducing slightly.
  4. Stir in 1 teaspoon of chili flakes, 3 tablespoons of tomato paste, and 1 cup of heavy cream. Cook for 3-4 minutes until combined.
  5. Add a slurry of 1 tablespoon of flour mixed with 2 tablespoons of water and stir continuously for 5-10 minutes until thickened.
  6. Add 1 cup of chopped parsley, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder, then gently fold in the cooked rigatoni.
  7. Cover and let the pasta rest for about 5 minutes before serving, garnishing with grated parmesan and extra parsley.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 64gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best results, follow the tips for cooking and storing provided in the article.

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