There’s a special kind of magic in a bowl of pasta that’s both comforting and full of vibrant flavour. This Creamy Tomato Garlic Pasta Recipe is exactly that. It’s the dish I turn to when the day has been long and I need something on the table that feels a little bit special without requiring hours of effort. The sauce is the star here: it’s rich and velvety from the cream, but still bright and tangy from the tomatoes, with a deep, aromatic hum of garlic running through every single bite. I used to struggle with getting my tomato sauces creamy without them becoming too heavy, but I’ve found the perfect balance in this method.

What makes this particular tomato garlic pasta stand out is the way the flavours are layered. We don’t just throw everything in a pan; we gently coax the sweetness from the onions and garlic before adding the tomatoes to simmer into a beautifully rounded sauce. Then, a final swirl of double cream transforms it into something truly luxurious. It’s a straightforward recipe that delivers impressive results, making it ideal for a cosy weeknight dinner, a satisfying quick pasta lunch, or even for serving to friends at a casual gathering. Everyone seems to love this one.

Recipe Overview

This recipe brings together the classic Italian pairing of tomato and garlic and elevates it with a luscious, creamy finish. You can expect a silky sauce that clings beautifully to every piece of pasta, bursting with the sweetness of slow-cooked garlic and the gentle acidity of good-quality tomatoes. During testing, I found that using whole peeled tomatoes and crushing them by hand gives the sauce a much better texture than using pre-chopped ones.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Tomato Garlic Pasta Recipe

• Genuine Flavour: This dish is all about authentic, well-developed taste. The garlic is sautéed gently until fragrant, not browned, which gives it a mellow sweetness that infuses the entire sauce. The tang of the tomatoes is perfectly balanced by a hint of sugar and the richness of the double cream.
• Ready in 30 Minutes: From start to finish, this entire meal comes together in about 30 minutes, making it a fantastic option for those evenings when you’re short on time but still want a proper home-cooked meal.
• Flexible Recipe: It’s a wonderful base for customisation. You can wilt a few large handfuls of fresh spinach into the sauce at the end, add some sautéed mushrooms for an earthy note, or stir in some cooked shredded chicken for extra protein.
• Great for Weeknight Dinners: This recipe works beautifully for a midweek meal. It uses common pantry ingredients, doesn’t create a mountain of washing up, and delivers a deeply satisfying dinner with minimal fuss.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made it this way! It’s become a firm favourite in our weekly rotation.

Creamy Tomato Garlic Pasta Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best possible flavour, I always recommend using good quality tinned tomatoes. I find that San Marzano tomatoes offer a superior sweetness and lower acidity that really makes a difference in a simple sauce like this. A good block of Parmesan for grating yourself is also non-negotiable!

• 400g dried pasta (rigatoni, penne, or paccheri work well)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 6 cloves of garlic, thinly sliced
• 1 x 400g tin of whole peeled plum tomatoes
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp dried oregano
• 150ml double cream
• 50g Parmesan cheese, freshly grated, plus extra for serving
• A small bunch of fresh basil, leaves torn
• Sea salt and freshly ground black pepper, to taste

Sara’s Tip: Don’t be tempted to use garlic purée or pre-minced garlic from a jar. The flavour of freshly sliced garlic sautéed gently in olive oil is the heart of this dish, and it’s a step that’s absolutely worth the tiny bit of extra effort.

How to Make Creamy Tomato Garlic Pasta

The process for this creamy tomato pasta is straightforward. The key is to build the flavours in the sauce while the pasta cooks simultaneously, so everything is ready to be combined at the perfect moment.

1. Start the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10-12 minutes. For a helpful guide, the team at BBC Good Food has some excellent tips for cooking pasta perfectly every time.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or shallow casserole over a medium-low heat. Add the finely chopped onion and cook gently for 5-7 minutes, until soft and translucent but not coloured.
3. Infuse the Garlic: Add the sliced garlic to the pan with the onions. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let it brown, as it can become bitter.
4. Build the Sauce: Pour the tin of whole tomatoes into the pan. Using the back of a wooden spoon, crush the tomatoes against the side of the pan to break them down. Stir in the sugar (if using), dried oregano, a generous pinch of salt, and several grinds of black pepper.
5. Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavours to meld together and the sauce to thicken slightly.
6. Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently until the sauce is a uniform, beautiful pale orange colour. Let it heat through for a minute, but do not allow it to boil.
7. Combine Everything: Just before you drain the pasta, scoop out about a mugful of the starchy pasta water and set it aside. Drain the pasta well. Add the drained pasta directly to the pan with the sauce.
8. Emulsify the Sauce: Add the grated Parmesan cheese and half of the fresh basil leaves to the pan. Toss everything together vigorously over a low heat. What works best for me is adding a splash (about 60ml) of the reserved pasta water. This helps the sauce emulsify and cling lusciously to every single piece of pasta. Continue to toss until the sauce is glossy and coats the pasta beautifully. Add another splash of pasta water if it seems too thick.
9. Serve Immediately: Check for seasoning and add more salt or pepper if needed. Divide the creamy tomato garlic pasta between four warm bowls. Garnish with the remaining fresh basil and an extra grating of Parmesan cheese.

Tips From My Kitchen

• Temperature Control: When you add the double cream, make sure the heat is very low. Boiling the sauce after the cream has been added can cause it to split or curdle, changing the texture completely. A gentle heat is all you need.
• The Secret Step: I learned that reserving pasta water is one of the most important steps in making restaurant-quality pasta at home. The starch in the water acts as a binder and emulsifier, helping the fat from the cream and cheese marry with the liquid in the sauce to create a silky, non-greasy coating.
• Make-Ahead: The tomato and garlic sauce (before adding the cream) can be made up to 2 days in advance and stored in an airtight container in the fridge. When you’re ready to eat, gently reheat the sauce, cook your pasta, and then stir in the cream and Parmesan at the end as instructed.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of water or milk to loosen the sauce back to its original creamy consistency.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or sauté pan
• Tongs or a pasta fork for tossing

Delicious Variations to Try

This recipe is a fantastic starting point. Once you’ve mastered the basic sauce, feel free to get creative and adapt it to your liking.

• Spicy Version: For those who like a bit of heat, add 1/2 teaspoon of red pepper flakes along with the garlic. It adds a lovely warmth that cuts through the richness of the cream. If you’re a fan of spicier dishes, you might also enjoy my recipe for Bang Bang Chicken Thighs.
• Vegetarian/Vegan Option: To make this plant-based, simply swap the double cream for a high-quality oat cream or a full-fat coconut milk (from a tin). Use a vegan Parmesan alternative or a tablespoon of nutritional yeast for that cheesy, umami flavour.
• Different Protein: This sauce is a great partner for protein. Stir in cooked prawns during the last minute of cooking, or top the finished pasta with slices of grilled chicken breast. A tin of drained chickpeas, added with the tomatoes, also works well for a vegetarian protein boost.

What to Serve With Creamy Tomato Garlic Pasta

While this dish is a complete meal in itself, a few simple accompaniments can round it out beautifully.

• Simple Green Salad: A crisp salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the creamy richness of the pasta sauce.
• Garlic Bread: A few slices of warm, crusty garlic bread are wonderful for mopping up every last bit of the delicious sauce from the bottom of the bowl.
• Wine Pairing: A crisp and dry Italian white wine like a Pinot Grigio or a light-bodied red like a Valpolicella complements the tomato and garlic flavours without overwhelming them.

Frequently Asked Questions

Creamy Tomato Garlic Pasta

A rich and comforting pasta dish featuring a simple yet flavorful sauce made with tomatoes, garlic, and a luscious touch of double cream. Perfect for a quick and satisfying weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 630

Ingredients Method Notes

Ingredients

  

• 400 g dried pasta rigatoni, penne, or paccheri work well
• 2 tbsp olive oil
• 1 medium onion finely chopped
• 6 cloves of garlic thinly sliced
• 1 x 400g tin of whole peeled plum tomatoes
• 1 tsp sugar optional, to balance acidity
• 1/2 tsp dried oregano
• 150 ml double cream
• 50 g Parmesan cheese freshly grated, plus extra for serving
• A small bunch of fresh basil leaves torn
• Sea salt and freshly ground black pepper to taste

Method

 

1. Start the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10-12 minutes. For a helpful guide, the team at BBC Good Food has some excellent tips for cooking pasta perfectly every time.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or shallow casserole over a medium-low heat. Add the finely chopped onion and cook gently for 5-7 minutes, until soft and translucent but not coloured.
3. Infuse the Garlic: Add the sliced garlic to the pan with the onions. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let it brown, as it can become bitter.
4. Build the Sauce: Pour the tin of whole tomatoes into the pan. Using the back of a wooden spoon, crush the tomatoes against the side of the pan to break them down. Stir in the sugar (if using), dried oregano, a generous pinch of salt, and several grinds of black pepper.
5. Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavours to meld together and the sauce to thicken slightly.
6. Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently until the sauce is a uniform, beautiful pale orange colour. Let it heat through for a minute, but do not allow it to boil.
7. Combine Everything: Just before you drain the pasta, scoop out about a mugful of the starchy pasta water and set it aside. Drain the pasta well. Add the drained pasta directly to the pan with the sauce.
8. Emulsify the Sauce: Add the grated Parmesan cheese and half of the fresh basil leaves to the pan. Toss everything together vigorously over a low heat. What works best for me is adding a splash (about 60ml) of the reserved pasta water. This helps the sauce emulsify and cling lusciously to every single piece of pasta. Continue to toss until the sauce is glossy and coats the pasta beautifully. Add another splash of pasta water if it seems too thick.
9. Serve Immediately: Check for seasoning and add more salt or pepper if needed. Divide the creamy tomato garlic pasta between four warm bowls. Garnish with the remaining fresh basil and an extra grating of Parmesan cheese.

Notes

Don't forget to save some starchy pasta water; it's the secret to creating a glossy sauce that clings perfectly to the pasta.

I truly hope this creamy tomato garlic pasta recipe becomes a go-to in your kitchen for those days you need something nourishing and delicious without any stress. It’s a simple dish, but one that always feels like a treat. If you have room for dessert, my no-bake Biscoff Truffles are always a hit. Let me know how you get on in the comments below – I love hearing about your creations! Happy cooking.