Creamy Tomato Garlic Pasta

Luscious and tangy creamy tomato garlic pasta brings together bold Mediterranean flavors in a silky sauce that clings to every curve of rigatoni. This is my go-to for a weeknight dinner that still feels special with its punchy garlic warmth and the bright acidity of fresh tomatoes. The aroma alone will have everyone gathering in the kitchen long before serving.

I have whipped this up for last-minute friends and felt like a hero every time. Even my garlic-wary relatives beg for seconds after their first bite because the sweet tomato base mellows everything perfectly.

Ingredients

• Garlic cloves: choose fresh and firm bulbs for the best flavor and aroma
• Cherry tomatoes: firm and deeply colored ones will yield a richer sauce
• Olive oil: good quality extra virgin gives complexity
• Dry white wine: adds brightness and lifts the sauce layers try Sauvignon Blanc or Pinot Grigio
• White sugar: a pinch balances acidity in the tomatoes
• Chili flakes: a subtle heat that wakes up the palate
• Tomato paste: concentrated umami boost and deep red color
• Heavy cream: look for one with higher fat content for extra silkiness
• Flour: helps thicken without adding weight
• Chopped parsley: fresh is best for its zesty pop
• Rigatoni pasta: shapes with ridges or tubes hold sauce beautifully
• Smoked paprika: look for Spanish varieties with deep brick red color
• Garlic powder: enhances the garlic’s complexity
• Salt and pepper to taste: use kosher salt for clarity in seasoning
• Parmesan cheese: freshly grated for nutty finish optional but lovely

Step-by-Step Instructions

Prep the Ingredients:

Take a few minutes to mince your fresh garlic very finely and halve the cherry tomatoes. This helps the flavors infuse every part of the sauce.

Sauté the Garlic:

Warm your olive oil in a large deep pan set to medium heat. Add all your minced garlic then scatter in half a teaspoon of salt. Let the garlic gently bubble for around five minutes stirring often until it turns a soft golden shade and fills the kitchen with its unmistakable aroma.

Cook the Tomatoes:

Tip the halved cherry tomatoes into your pan and add the rest of your salt. Let them sizzle for about ten to fifteen minutes stirring occasionally as their skins collapse and they start to release their sweet-tart juices becoming jammy.

Deglaze the Pan:

Splash in the dry white wine straight into those melting tomatoes. Let it simmer and reduce for five minutes scraping up any delicious browned bits with your spoon. Add your chili flakes and tomato paste mixing until the sauce turns a deep vibrant hue.

Add the Cream:

Pour your heavy cream into the pan and immediately lower the heat a bit. In a small bowl mix the flour with a couple spoons of water until smooth then slowly drizzle it into the sauce stirring all the time. This thickens the sauce as it bubbles gently for another five to ten minutes keep stirring so nothing sticks.

Season and Combine:

Sprinkle in the chopped parsley smoked paprika garlic powder and plenty of black pepper. Taste for salt. Add your cooked rigatoni pasta folding it through to coat every piece. Let it sit over a low heat for another five minutes to bring everything together while keeping that pasta al dente.

Finish Cooking:

Remove the pan from heat and cover with a tight lid. Let it rest for five more minutes off the heat so the sauce thickens and the flavors all bond together.

Serve:

Ladle into bowls and top with freshly grated Parmesan and extra parsley if you like. Enjoy right away with a twist of black pepper over the top.

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My absolute favorite part of this dish is the way cherry tomatoes burst and concentrate their flavor after just fifteen minutes in the pan—no other substitute will give you the same slow-built depth. My family still talks about the time we all hovered over the stove snacking straight from the pan with a hunk of bread long before dinner.

Storage Tips

Keep leftovers in a sealed container in the fridge and they will stay creamy for up to three days. When reheating add a splash of cream or milk over low heat and stir gently to bring it back to its original silkiness.

Ingredient Substitutions

If you are out of heavy cream try half and half or a full-fat coconut milk for a subtle twist. Any short pasta like penne or fusilli works well if you do not have rigatoni. For extra punch try basil instead of parsley or up the chili flakes for more heat.

Serving Suggestions

A simple green salad with a sharp vinaigrette pairs beautifully with this dish. Garlic bread or a rustic sourdough makes it even more comforting and great for soaking up every drop of sauce.

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Cultural Context

Tomato garlic and vibrant olive oil are essential to Mediterranean kitchens from Italian trattorias to Greek tavernas. This pasta is inspired by classic rustic recipes that celebrate each ingredient’s peak flavor without fuss.

Recipe Questions & Answers

→ How do I prevent the garlic from burning?

Saute garlic over medium heat, stirring constantly, until it turns golden and fragrant. Avoid high heat as it can scorch garlic quickly, leading to a bitter taste.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or a plant-based cream for a lighter or dairy-free version, though the result will be less rich.

→ What pasta should I use?

This dish is best with rigatoni or another sturdy pasta that holds sauce well, such as penne or fusilli. Cook until just al dente for the ideal texture.

→ How can I make the sauce thicker?

Add a flour and water slurry gradually while cooking the sauce, stirring until your desired consistency is reached.

→ Is it possible to make this without wine?

Yes, you can replace white wine with vegetable broth or a splash of lemon juice for acidity and depth.

→ What can I add for extra heat?

Increase the amount of chili flakes or add a pinch of cayenne pepper for a spicier finish.