Creamy Tomato Garlic Pasta Recipe (Ready in 30 Minutes!)

Some nights, you just need pasta. Like, really need it. Not the kind from a jar that tastes like sweetened ketchup, but real, honest-to-goodness creamy tomato pasta that makes you close your eyes and sigh with satisfaction.

That’s exactly what this Creamy Tomato Garlic Pasta delivers. I stumbled onto this recipe on a random Tuesday when I had exactly six ingredients in my fridge and zero motivation to go grocery shopping. Turns out, those six ingredients were all I needed to make the most incredible pasta I’d had in months.

The sauce is ridiculously creamy without being heavy, the garlic hits just right without being overpowering, and the whole thing comes together faster than delivery would arrive. It’s become my go-to comfort meal, and honestly? I make it at least twice a week now.

Why You’ll Love This Creamy Tomato Garlic Pasta

Ready in just 30 minutes – From start to finish, you’re looking at half an hour max. That includes boiling the pasta, making the sauce, and plating. Perfect for when hunger strikes hard and fast.

Simple ingredients you probably already have – Canned tomatoes, garlic, cream, pasta. That’s basically it. No hunting down obscure ingredients at specialty stores. Just real, everyday pantry staples that come together like magic.

Restaurant-quality flavor at home – This pasta tastes like something you’d order at a cozy Italian restaurant and pay $20 for. The sauce is velvety, rich, and has that perfect balance of tangy tomato and aromatic garlic that makes you want to lick the plate.

Easily customizable with proteins or veggies – Toss in grilled chicken, shrimp, Italian sausage, or keep it vegetarian with spinach and mushrooms. This recipe is basically a blank canvas for whatever you’re craving.

Kid-friendly and crowd-pleasing – Even picky eaters devour this pasta. The creamy tomato sauce isn’t too acidic or spicy, making it perfect for the whole family. I’ve served this to friends who don’t even like tomato sauce, and they asked for seconds.

One pot wonder—minimal cleanup – You can literally make the entire sauce in one pan while your pasta cooks in another pot. Two dishes total. That’s it. Your future self will thank you when it’s time to clean up.

Ingredients You’ll Need

For the Pasta:

• 1 pound penne pasta – Or rigatoni, fusilli, whatever you’ve got. Short pasta works best because it holds the sauce better.
• Salt for pasta water – Generously salt your water. Like, ocean-level salty. This is your only chance to season the pasta itself.

For the Creamy Tomato Sauce:

• 3 tablespoons olive oil – Good quality makes a difference here. It’s the base of your sauce.
• 6 cloves garlic, minced – Fresh is non-negotiable. Pre-minced jar garlic just doesn’t hit the same.
• 1 can (28 oz) crushed tomatoes – San Marzano tomatoes are chef’s kiss, but any quality canned crushed tomatoes work great.
• 1 cup heavy cream – This is what makes the sauce luxuriously creamy. Half-and-half works in a pinch but won’t be as rich.
• 1 teaspoon dried basil – Fresh basil is amazing if you have it, but dried works perfectly fine.
• 1 teaspoon dried oregano – The classic Italian herb that gives it that authentic flavor.
• 1/2 teaspoon red pepper flakes – Optional, but adds a nice subtle kick. Skip it if you’re cooking for kids.
• 1 teaspoon sugar – Trust me on this. Just a pinch cuts the acidity of the tomatoes beautifully.
• Salt and black pepper to taste – Season generously. Underseasoned pasta sauce is a tragedy.
• 1/2 cup freshly grated Parmesan cheese – Plus extra for serving. The real stuff, not the green can. It melts into the sauce and adds depth.
• 2 tablespoons butter – Added at the end for extra richness and silkiness.

Optional Add-Ins:

• Fresh basil leaves for garnish
• Extra Parmesan for topping
• Crushed red pepper for heat lovers
• Grilled chicken, shrimp, or Italian sausage for protein

Key Notes:

• Tomatoes: San Marzano tomatoes are sweeter and less acidic. Worth the extra dollar or two if you can find them.
• Cream: Don’t use milk—it’ll curdle. Heavy cream or half-and-half only.
• Garlic: Six cloves might seem like a lot, but it mellows beautifully when cooked. If you’re a garlic fiend like me, add more.
• Pasta shape: Short tubular pasta (penne, rigatoni) works best, but long pasta (spaghetti, fettuccine) is great too.

How to Make Creamy Tomato Garlic Pasta (Step-by-Step)

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil. Add enough salt that you can taste it—seriously, this is important. Add your pasta and cook according to package directions until al dente (usually 8-10 minutes for penne).

Here’s the trick: save about 1 cup of pasta water before draining. That starchy water is liquid gold for adjusting your sauce consistency later. Drain the pasta and set it aside.

Step 2: Sauté the Garlic

While your pasta cooks, heat 3 tablespoons of olive oil in a large, deep skillet or sauté pan over medium heat. Once the oil is shimmering (but not smoking), add your minced garlic.

Sauté for about 30-45 seconds, stirring constantly. The garlic should become fragrant and just barely start to turn golden. Don’t let it brown or burn—burnt garlic tastes bitter and will ruin your sauce. The moment it smells amazing, move to the next step.

Step 3: Add the Tomatoes and Seasonings

Pour in your crushed tomatoes straight from the can. Add the dried basil, oregano, red pepper flakes (if using), sugar, salt, and black pepper. Stir everything together.

Let this simmer for about 10-12 minutes, stirring occasionally. The sauce will reduce slightly and the flavors will meld together beautifully. You’ll notice it getting thicker and smelling absolutely incredible. This is where the magic happens.

Step 4: Make It Creamy

Reduce the heat to medium-low. Pour in your heavy cream while stirring constantly. Watch it transform from bright red to this gorgeous, creamy orange-pink color. It’s honestly mesmerizing.

Let it simmer gently for another 3-4 minutes, stirring occasionally. The sauce should be thick enough to coat the back of a spoon. If it’s too thick, add some of that reserved pasta water, a splash at a time. Too thin? Let it simmer a bit longer.

Step 5: Add Cheese and Butter

Turn off the heat. Stir in your Parmesan cheese and butter until they’re completely melted and incorporated. The butter adds this silky, glossy finish that makes the sauce restaurant-quality. Taste and adjust seasonings—add more salt, pepper, or red pepper flakes if needed.

Step 6: Combine Pasta and Sauce

Add your drained pasta directly to the sauce. Toss everything together until every piece of pasta is coated in that creamy, dreamy sauce. If the sauce seems too thick, add a splash of pasta water and toss again. The starch helps the sauce cling to the pasta.

Let it sit for about a minute so the pasta can absorb some of that flavor. Then serve immediately.

Step 7: Garnish and Serve

Plate your pasta in bowls, top with fresh basil leaves if you have them, an extra sprinkle of Parmesan, and maybe a drizzle of good olive oil. Grab a fork, twirl that pasta, and prepare for happiness.

Serving Suggestions

This pasta is hearty enough to be a meal on its own, but here’s how I like to round things out:

Garlic bread – Okay, carbs on carbs, but come on. Toasted garlic bread for dipping in that sauce? Essential. I usually just brush baguette slices with garlic butter and broil them for 3 minutes.

Simple green salad – A crisp salad with lemon vinaigrette cuts through the richness perfectly. I go with arugula, cherry tomatoes, and shaved Parmesan. Keeps things light and fresh.

Roasted vegetables – Roasted broccoli, zucchini, or asparagus make excellent sides. They add color and nutrition without competing with the pasta.

Protein on the side – If you didn’t add protein to the pasta itself, grilled chicken breast or pan-seared shrimp on the side works beautifully.

A glass of red wine – Chianti or Sangiovese pairs wonderfully with tomato-based pasta. Or you know, whatever wine you have open. No judgment here.

Storage and Reheating Tips

Storing Leftovers

Let the pasta cool completely, then transfer to airtight containers. It’ll keep in the fridge for 3-4 days. The sauce might thicken up in the fridge—that’s totally normal.

Fair warning: pasta always absorbs sauce as it sits. Your leftovers might look drier than when you first made it, but they’ll still taste amazing.

Freezing Instructions

This pasta freezes surprisingly well! Let it cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 2 months.

Pro tip: slightly undercook your pasta if you know you’ll be freezing it. It’ll finish cooking when you reheat and won’t get mushy.

Reheating

Stovetop method (best results): Add pasta to a skillet with a splash of water, cream, or even just pasta water. Heat over medium, stirring frequently, until warmed through. This revives the sauce beautifully.

Microwave method (fastest): Microwave on 50% power in 1-minute intervals, stirring between each. Add a tablespoon of water or cream to prevent drying out. Usually takes 2-3 minutes total.

Oven method (for larger portions): Transfer to an oven-safe dish, cover with foil, and bake at 350°F for 15-20 minutes until heated through.

Final Thoughts

This Creamy Tomato Garlic Pasta has earned its spot as one of my most-made recipes, and for good reason. It’s proof that you don’t need fancy ingredients or hours of cooking time to make something absolutely delicious.

Make it once, and I guarantee you’ll be making it on repeat. It’s just that good.

– Kip