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Creamy Tomato Garlic Pasta

A silky, garlic-forward tomato cream sauce tossed with pasta and fresh basil for a satisfying 25-minute weeknight dinner that comes together in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta penne, fusilli, or protein-fortified shells
  • 1 tbsp olive oil
  • 5 garlic cloves minced
  • 1 small shallot finely diced
  • 15 oz crushed tomatoes or tomato puree canned
  • 1 tbsp tomato paste
  • 0.5 cup heavy cream or plain Greek yogurt for a lighter version; add off heat if using yogurt
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • salt and black pepper to taste
  • 0.5 cup reserved pasta water set aside before draining
  • fresh basil leaves chiffonade, for garnish
  • extra Parmesan cheese for serving

Equipment

  • Large pot for pasta
  • large skillet
  • Wooden spoon or silicone spatula

Method
 

  1. Cook the pasta in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant but not browned.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and coats the aromatics.
  4. Pour in the crushed tomatoes, oregano, and red pepper flakes if using. Stir to combine and simmer for 5 to 7 minutes until the sauce thickens slightly.
  5. Lower the heat to medium-low. Stir in the heavy cream and Parmesan until the sauce is smooth and pale orange-pink. If using Greek yogurt, remove the pan from heat before stirring it in.
  6. Add the cooked pasta to the skillet and toss to coat. Add reserved pasta water one tablespoon at a time until the sauce reaches your desired consistency.
  7. Season with salt and pepper. Serve immediately topped with fresh basil and extra Parmesan.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of water or milk when reheating to loosen the sauce. Not recommended for freezing as the cream sauce separates after thawing.
Reheating: Warm in a skillet over low heat with a splash of liquid, stirring frequently. Or microwave covered in 60-second intervals.
Pasta water tip: Never skip reserving the pasta water. The starch helps the sauce emulsify and cling to the noodles for a restaurant-quality result.
Tomato paste tip: Cook the paste in the oil for 1 to 2 minutes before adding crushed tomatoes. This step adds depth and rounds out any sharpness.
Add protein: Top with grilled chicken, seared shrimp, or ground beef crumbles. Canned white beans stirred into the sauce also work well.
Gluten-free: Use chickpea or lentil pasta. Watch cook time closely as it varies by brand.