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To make creamy garlic tomato pasta, you need the following ingredients: - 12 oz (340g) pasta (fettuccine or linguine recommended) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving Fettuccine or linguine works best because they hold the creamy sauce well. The garlic and crushed tomatoes form a rich base. The heavy cream adds a velvety texture that makes every bite delightful. You can add some ingredients to make your dish even better. Here are some ideas: - Spinach or kale for extra greens - Mushrooms for an earthy flavor - Cherry tomatoes for a sweet burst - Chicken, shrimp, or tofu for protein - A splash of white wine for depth Feel free to mix and match these options based on what you enjoy. Each adds a unique twist to your creamy garlic tomato pasta. If you need alternatives, here are some options: - Instead of heavy cream, use half-and-half or coconut cream for a lighter dish. - For gluten-free pasta, try brown rice or chickpea pasta. - If you don’t have crushed tomatoes, use diced tomatoes or a fresh tomato puree. These substitutions keep the dish tasty while catering to your needs. Don't hesitate to experiment to find your favorite version! To start, fill a large pot with water and add salt. Bring the water to a rolling boil. Then, add 12 oz of pasta, like fettuccine or linguine. Cook it according to the package directions. Aim for al dente, which means the pasta is firm yet tender. This usually takes about 8-10 minutes. Once cooked, reserve 1 cup of pasta water. Drain the rest of the pasta in a colander and set it aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add 4 minced garlic cloves. Sauté the garlic for about 1 minute. You want it to smell good but not brown. If it burns, it can taste bitter. Stir it often to keep it from cooking too fast. Now, it’s time for the tomatoes. Pour a can of crushed tomatoes into the skillet with the garlic. Stir well to mix. Bring this to a simmer, then lower the heat. Let it cook for 5-7 minutes. This step lets the flavors blend nicely. After that, add 1 cup of heavy cream. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes. Mix it all together and let it simmer for another 5 minutes. Taste and add salt and pepper as needed. Finally, take the drained pasta and add it to the skillet. Toss the pasta in the sauce until it’s well-coated. If the sauce feels too thick, slowly add some of that reserved pasta water. This will help reach your desired sauce consistency. Once everything is mixed, your creamy garlic tomato pasta is ready to serve! To get the sauce just right, you can change its thickness and flavor. If your sauce is too thick, add some of the saved pasta water. This water is starchy, and it helps the sauce stick to the pasta. If you want it creamier, add more heavy cream. To boost flavor, try adding more garlic or spices. Taste the sauce as you go. This way, you can adjust it to your liking. When cooking pasta dishes, some common mistakes can ruin your meal. First, always salt your water before boiling. This adds flavor to the pasta. Second, avoid overcooking the pasta. It should be al dente, meaning it has a little bite. Drain it right away to stop the cooking process. Lastly, remember to mix the pasta with the sauce quickly. This keeps the pasta from sticking together. To make your creamy garlic tomato pasta special, think about sides and toppings. A fresh green salad pairs well. You can also serve garlic bread on the side. For toppings, sprinkle extra Parmesan cheese on top. Fresh basil leaves add a nice touch, too. You can drizzle a bit of olive oil for added flavor. These simple ideas will enhance your meal and impress your guests. {{image_2}} You can easily make this creamy garlic tomato pasta plant-based. Replace the heavy cream with a dairy-free option, like coconut cream or cashew cream. Use olive oil as your base and ensure your pasta is egg-free. You can also add more veggies for flavor and texture. Consider bell peppers, zucchini, or spinach to boost nutrition and color. Adding protein can make this dish more filling. You can cook chicken or shrimp with the garlic for extra flavor. Simply sauté them until cooked through before adding the tomatoes. If you prefer a vegetarian option, try tofu. Cube it and pan-fry until golden. Then add it to the sauce for a hearty meal. To elevate the taste of your creamy garlic tomato pasta, try adding fresh herbs. Basil, parsley, or thyme can bring bright, fresh notes. You can also experiment with spices like smoked paprika or thyme for warmth. A squeeze of lemon juice at the end can add a lovely brightness. Adjust each ingredient to suit your taste. To keep your creamy garlic tomato pasta fresh, store leftovers in an airtight container. Let the pasta cool to room temperature before sealing. This helps prevent moisture buildup that can make the pasta soggy. You can safely refrigerate it for up to three days. When it's time to enjoy your leftovers, heat the pasta gently. I recommend using a skillet over medium heat. Add a splash of water or extra cream to the pasta. This keeps the sauce smooth and creamy. Stir often to ensure even heating and prevent sticking. If you want to save your creamy garlic tomato pasta for later, freezing works well. Place cooled pasta in a freezer-safe container. Make sure to leave some space at the top, as the pasta will expand. It can last in the freezer for about two months. To thaw, move it to the fridge overnight. Reheat as mentioned above to restore its creamy texture. To stop the sauce from curdling, control the heat. Use low to medium heat when adding the cream. High heat can cause the cream to separate. Mix the cream in slowly and stir well. You can also warm the cream slightly before adding it. This helps it blend in smoothly. Remember to avoid boiling the sauce once the cream is in. Yes, you can easily make this dish gluten-free! Look for gluten-free pasta options like brown rice or quinoa pasta. Many brands offer good textures and flavors. Always check the package for cooking times, as they can vary. You can also use spiralized vegetables like zucchini as pasta. This gives a fun twist and adds veggies to your meal. Leftover creamy garlic tomato pasta can last about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, consider freezing it. For freezing, use a freezer-safe container and consume it within 2 months. Always reheat it gently to keep the sauce creamy. This post guides you through making creamy garlic tomato pasta. You learned about essential and optional ingredients, plus substitutions. I provided step-by-step cooking instructions for pasta and sauce. You also found tips to perfect your dish, serving ideas, and storage tips. Experiment with flavors and variations to make this dish your own. Enjoy cooking and share your pasta creations!

Creamy Garlic Tomato Pasta

Indulge in a bowl of Creamy Garlic Tomato Pasta that's bursting with flavor! This easy recipe combines tender pasta with a rich, creamy tomato sauce made with garlic, fragrant herbs, and a touch of spice. Perfect for a weeknight dinner or a cozy gathering, this dish will impress your family and friends. Click through to explore this delightful recipe and elevate your pasta game today!
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Ingredients
  

12 oz (340g) pasta (fettuccine or linguine recommended)

2 tablespoons olive oil

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest. Set aside.

    Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

      Add Tomatoes: Pour in the crushed tomatoes and stir well. Bring to a simmer, then reduce heat to low. Cook for 5-7 minutes to allow the flavors to blend.

        Make it Creamy: Stir the heavy cream into the tomato mixture and add the dried basil, oregano, and red pepper flakes. Mix thoroughly and let simmer for another 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

          Combine with Pasta: Add the drained pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

            Serve: Once the pasta is well-coated with the sauce, remove from heat. Plate the pasta and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

              - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                Presentation Tips: Serve the pasta in bowls with a drizzle of olive oil on top and extra grated Parmesan on the side. Add a sprig of fresh basil for an extra pop of color!