Name: Creamy Fresh Tomato Garlic Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz (225 g) spaghetti or pasta of your choice; 2 tbsp olive oil; 4 cloves garlic, minced; 1 lb (450 g) fresh tomatoes, chopped; 1/2 cup (120 ml) heavy cream; 1/4 cup (25 g) grated Parmesan cheese; Salt and pepper to taste; 1/4 cup (10 g) fresh basil leaves, chopped; Additional grated Parmesan cheese

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Introduction

This creamy fresh tomato garlic pasta is a delightful and simple dish that combines ripe tomatoes, fragrant garlic, and a luscious cream sauce. It’s perfect for a quick weeknight meal or a comforting dinner that feels special without much fuss.

A white plate holds a neatly twirled mound of spaghetti noodles coated lightly in a creamy sauce, forming a pale yellow base layer. On top, there are halved roasted cherry tomatoes with a vibrant red color and slightly wrinkled texture, scattered evenly over the noodles. The dish is sprinkled with finely grated white cheese and small pieces of chopped green basil, adding pops of color. Black pepper flakes are visible throughout the pasta. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) spaghetti or pasta of your choice
2 tbsp olive oil
4 cloves garlic, minced
1 lb (450 g) fresh tomatoes, chopped
1/2 cup (120 ml) heavy cream
1/4 cup (25 g) grated Parmesan cheese
Salt and pepper to taste
1/4 cup (10 g) fresh basil leaves, chopped
Additional grated Parmesan cheese for garnish (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Step 2: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3: Add the chopped fresh tomatoes to the skillet with the garlic. Cook for 5-7 minutes until the tomatoes start to break down and form a sauce, stirring occasionally.
Step 4: Reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to simmer gently for another 2 minutes.
Step 5: Add the grated Parmesan cheese, stirring until it melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Step 6: Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Stir in the chopped fresh basil leaves.
Step 7: Divide the pasta among serving plates and garnish with additional Parmesan cheese if desired. Serve immediately.

Tips & Variations

Use Roma or plum tomatoes for a sweeter, less watery sauce.
For a lighter version, substitute half-and-half for the heavy cream.
Add a pinch of red pepper flakes when sautéing the garlic for a subtle heat.
Fresh basil can be replaced with fresh parsley or oregano for a different herb flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or pasta water to bring back the sauce’s creaminess.

How to Serve

A white bowl filled with about three layers of spaghetti, each layer showing the pale yellow color and smooth texture of cooked pasta. Scattered on top and between the layers are vibrant red cherry tomato halves, some slightly roasted and shiny with light oil, adding rich red color and a juicy, soft texture. Finely grated white cheese is sprinkled generously over the pasta and tomatoes, adding a grainy look. Small bright green basil leaves are scattered on top, their fresh texture and color contrasting with the pasta and tomatoes. The whole dish sits on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well if fresh tomatoes are not in season. Use about 14 oz (400 g) of canned diced tomatoes and reduce the cooking time slightly.

Is this dish suitable for freezing?

Freezing is not recommended because the cream sauce may separate upon thawing, affecting the texture. It’s best enjoyed fresh or refrigerated and eaten within a couple of days.