Ingredients
Scale
- 2 tablespoons Olive Oil (Extra virgin for sautéing)
- 4 cloves Fresh Garlic (Minced)
- 2 cans Canned Diced Tomatoes (14.5-ounce, undrained)
- 1 cup Heavy Cream (For creaminess)
- 0.5 cup Parmesan Cheese (Finely grated)
- Salt (To taste)
- Black Pepper (To taste)
- Red Pepper Flakes (Optional, for heat)
- 12 ounces Pasta (Any favorite shape)
- Fresh Basil Leaves (Torn or chopped)
- Fresh Spinach (A handful, wilted)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until perfectly al dente, usually about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 2 minutes.
- Pour in the canned diced tomatoes with their juices. Let this simmer and slightly thicken for about 5 minutes.
- Reduce the heat to low and stir in the heavy cream until the sauce is smooth. Allow it to bubble gently for another 2 minutes.
- Add the grated Parmesan cheese and stir until it's melted and incorporated. Season with salt, pepper, and red pepper flakes if using.
- Drain your cooked pasta, saving about a cup of starchy pasta water. Add the drained pasta directly to the skillet with the sauce and toss to coat.
- If the sauce seems too thick, add a tablespoon or two of reserved pasta water to reach desired consistency.
- Dish up your Creamy Tomato Garlic Pasta immediately, garnishing with optional basil or spinach if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg