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Creamy Garlic Tomato Pasta Recipe

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4.3 from 23 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A rich and creamy tomato garlic pasta that combines sautéed garlic, sweet cherry tomatoes, and a luscious creamy sauce infused with white wine and spices. This comforting rigatoni dish is finished with fresh parsley and optional Parmesan, perfect for a satisfying dinner in under 40 minutes.

Ingredients

Vegetables & Herbs

  • 8 Garlic Cloves (minced)
  • 3 cups Cherry Tomatoes (halved)
  • 1/2 cup Chopped Parsley

Liquids & Dairy

  • 4 tbsp Olive Oil
  • 1 cup Dry White Wine
  • 2 cups Heavy Cream (or alternate milk 1:1 swap)

Pantry

  • 1 tbsp Flour
  • 2 tbsp Water (for slurry)
  • 2 tbsp Tomato Paste
  • 1 tsp White Sugar
  • 1 tsp Chili Flakes
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • Salt & Pepper (to taste)

Pasta

  • 8 oz Rigatoni Pasta (cooked al dente)

Optional

  • Freshly Grated Parmesan (for garnish)

Instructions

  1. Prep the Ingredients: Mince the garlic cloves and slice the cherry tomatoes in half to get them ready for cooking.
  2. Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with 1/2 teaspoon of salt, sautéing until it turns golden and releases a fragrant aroma, about 5 minutes.
  3. Cook the Tomatoes: Add the halved cherry tomatoes and another 1/2 teaspoon of salt to the pan. Cook them for 10-15 minutes, stirring occasionally until they soften completely and release their natural juices.
  4. Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for about 5 minutes to reduce slightly. Then stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, blending the flavors evenly.
  5. Add the Cream: Pour 2 cups of heavy cream into the pan and stir to combine. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to form a slurry, then slowly add this to the sauce to thicken it, cooking for another 5-10 minutes with occasional stirring.
  6. Season & Combine: Add 1/2 cup of chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and salt and pepper to taste. Stir in the cooked rigatoni, making sure it remains firm (al dente) so it doesn't overcook in the sauce.
  7. Finish Cooking: Allow the pasta to simmer gently within the sauce for 5 additional minutes, then remove from heat. Cover with a lid and let it rest for 5 minutes to let the flavors meld beautifully.
  8. Serve: Serve hot, garnished with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper if desired. Enjoy this creamy, flavorful pasta!

Notes

  • Using alternate milk instead of heavy cream will reduce the richness but still create a creamy sauce.
  • Cook rigatoni just until al dente before adding to the sauce to prevent mushiness.
  • Adjust chili flakes to your preferred spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free version, substitute the flour with cornstarch and use gluten-free pasta.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/creamy-garlic-tomato-pasta-recipe/