Creamy Garlic Tomato Pasta

$- 400g fettuccine or spaghetti - 200ml heavy cream (or coconut cream for a vegan option) - 4 cloves garlic, minced - 1 can (400g) diced tomatoes - 1 teaspoon sugar - 1 teaspoon dried basil - Salt and pepper to taste The main ingredients are key to the rich flavor of this dish. I love using fettuccine or spaghetti, as they hold the sauce well. Heavy cream gives it a nice, creamy texture. If you want a vegan option, coconut cream works beautifully, adding a subtle sweetness. - 50g grated Parmesan cheese - Fresh basil leaves for garnish Parmesan cheese adds depth to the flavor. It melts nicely into the sauce, making it extra delicious. Fresh basil gives a bright touch and looks great on the plate. You can skip these if you want a lighter dish. - 2 tablespoons olive oil - Salt and pepper Olive oil is perfect for sautéing garlic and adds richness to the sauce. Always season with salt and pepper to enhance the dish. Don't be shy with the salt, but taste as you go! These ingredients come together to create a dish that is both simple and packed with flavor. You can easily find them at your local store, making this recipe perfect for a quick weeknight meal. {{ingredient_image_1}} Start by filling a large pot with water and add a good amount of salt. You want it to taste like the sea. Bring the water to a rolling boil. Once boiling, add 400g of fettuccine or spaghetti. Cook according to the package instructions, usually around 8-10 minutes. Check for doneness by tasting a strand. It should be firm yet tender, known as al dente. After cooking, drain the pasta but keep a cup of the water for later. Garlic is the star of this dish. It gives a rich flavor that makes everything better. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic. Sauté for about 1 minute until fragrant. Watch closely to avoid burning it, as burnt garlic can taste bitter. If it starts to brown too fast, lower the heat. Next, add a can of diced tomatoes, including juices, to your skillet. Stir in 1 teaspoon of sugar to balance the acidity. Season with salt and pepper to taste. Let it simmer for 5-7 minutes. This helps the flavors mix well. Then, reduce the heat and pour in 200ml of heavy cream. You can also use coconut cream for a vegan option. Add 1 teaspoon of dried basil and stir well. Add your drained pasta to the creamy sauce. Toss gently to coat each strand. If the sauce seems too thick, slowly mix in some reserved pasta water until it reaches the desired creaminess. This step makes the dish delightful and smooth. If you want, you can stir in 50g of grated Parmesan cheese at this stage for extra flavor. To serve, divide the creamy garlic tomato pasta onto plates. Garnish with fresh basil leaves for a pop of color and flavor. You can also add a sprinkle of extra cheese if you like. Enjoy the beautiful presentation and the delicious taste! To enhance the creaminess of your creamy garlic tomato pasta, use heavy cream. If you want a lighter option, coconut cream works too. You can also add more cheese for a richer taste. For spice levels, start with a small pinch of crushed red pepper. Taste as you go to find the right heat for you. One common mistake is overcooking the pasta. Always cook it until al dente, so it has a slight bite. Another mistake is not simmering long enough after adding the tomatoes. This step is key for blending flavors. Let it simmer for at least 5 to 7 minutes to make sure everything tastes great. For garnishing, fresh basil leaves add a pop of color and flavor. You can also sprinkle some grated Parmesan on top for a nice touch. Serve the pasta in a shallow bowl for a lovely presentation. A drizzle of olive oil on top also adds a nice shine. Pro Tips Add Depth of Flavor: To enhance the flavors, try adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat. Perfect Pasta Texture: Always cook your pasta to al dente, as it will continue to cook slightly when combined with the sauce. Make it Vegan: Substitute heavy cream with coconut cream or a cashew cream for a delicious vegan option without sacrificing creaminess. Fresh Herbs: For a burst of freshness, add chopped fresh basil or parsley right before serving instead of dried herbs. {{image_2}} You can make this dish vegan with a few easy swaps. Instead of heavy cream, use coconut cream. It gives a rich flavor without dairy. For cheese, skip the Parmesan or use a vegan version. You might want to add a bit of nutritional yeast for a cheesy taste. Make sure to taste as you go. Adjust the salt and spices to keep the flavors bright and fresh. Adding protein makes this dish heartier. You can use chicken, shrimp, or tofu. For chicken, cut it into bite-sized pieces. Sauté it in olive oil until golden and cooked through. For shrimp, cook until pink and opaque. If using tofu, press it first, then pan-fry until crispy. After cooking your protein, mix it into the creamy sauce before adding the pasta. Adding veggies makes the dish colorful and healthy. Good choices include spinach, zucchini, or bell peppers. For spinach, toss it in during the last minute of cooking. Zucchini should be sliced thin and sautéed for about 3-4 minutes. Bell peppers take about 5-7 minutes to cook until tender. Feel free to mix and match based on what you have on hand! To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps the pasta fresh for up to three days. Make sure to seal it tightly to avoid any odors from your fridge. When you heat it up, I prefer the stovetop for the best taste. Just add a splash of water or cream in a pan. Stir it over low heat until warm. The microwave works too, but it can dry out the pasta. If you use the microwave, heat it in short bursts. Stir in between to keep it moist. Yes, you can freeze this dish! To freeze, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then reheat it on the stovetop for the best flavor and texture. You can store Creamy Garlic Tomato Pasta in the fridge for about three days. Keep it in an airtight container to keep it fresh. When you reheat it, add a splash of water or broth. This will help restore its creamy texture. Yes, you can use any pasta you like! Fettuccine or spaghetti works well, but penne or rotini are great alternatives. Just remember to adjust the cooking time based on the pasta you choose. Absolutely! This recipe is great for meal prep. You can cook a big batch and portion it out for the week. Just store it in airtight containers. Reheat it when you are ready to eat. If you want a lighter option, you can use coconut cream instead of heavy cream. Other good substitutes include unsweetened almond milk or cashew cream. Just remember that these options may change the flavor a bit. This recipe is not spicy at all. If you like heat, you can add red pepper flakes or fresh chili. Start with a small amount and taste as you go. Adjust it based on your heat preference. We explored the steps to create a creamy garlic tomato pasta. You learned about key ingredients like pasta type, dairy options, and spices. I shared tips for cooking pasta perfectly and avoiding common mistakes. You also discovered variations, storage info, and answers to frequent questions. Remember, making it your own adds joy to cooking. Enjoy experimenting with flavors and ingredients. With practice, you'll create a dish that impresses every time. Happy cooking!$

A delicious and creamy pasta dish with garlic and tomatoes, perfect for a quick meal.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

400 g fettuccine or spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 can diced tomatoes (400g)
1 teaspoon sugar
200 ml heavy cream or coconut cream
1 teaspoon dried basil
to taste salt and pepper
50 g grated Parmesan cheese (optional)
for garnish fresh basil leaves

Instructions

In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to let it burn.
Pour in the diced tomatoes along with their juices. Stir in the sugar, and season with salt and pepper. Simmer for 5-7 minutes to let the flavors meld.
Reduce the heat to low and stir in the heavy cream. Add the dried basil, mixing well. Taste and adjust seasoning if necessary.
Add the drained pasta to the skillet, tossing to coat in the creamy tomato sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
If using, stir in the grated Parmesan cheese until melted and well combined.
Divide the creamy garlic tomato pasta among plates, garnishing with fresh basil leaves.

Notes

Use coconut cream for a vegan option.

Keyword creamy, garlic, pasta, tomato