Whip up creamy tomato garlic pasta in 30 min Quick flavorful tech for a fast delicious feast Perfect weeknight dinner solution
Author:admin
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Cuisine:Italian
Ingredients
Scale
1 lb fettuccine, tagliatelle, or penne pasta
2 tbsp olive oil
4–5 cloves garlic, minced
1 (28 oz) can crushed San Marzano tomatoes
1 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
Salt and black pepper to taste
Pinch of red pepper flakes (optional)
Fresh basil for garnish (optional)
Instructions
Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and golden, being careful not to burn it.
Add the crushed tomatoes to the skillet. Simmer for 5-7 minutes, allowing the flavors to concentrate.
Reduce the heat to low. Stir in the heavy cream and let the sauce gently simmer until it thickens slightly and turns a rosy pink color.
Add the drained al dente pasta directly to the skillet with the sauce. Toss to combine, adding a splash of the reserved pasta water to help the sauce cling to the pasta and become velvety.
Stir in the grated Parmesan cheese and season with salt, black pepper, and optional red pepper flakes. Toss everything together until well combined and creamy.
Garnish with fresh basil if desired and serve immediately.
