Description
Whip up Creamy Tomato Garlic Pasta Fast! This easy, comforting dish is a weeknight lifesaver with rich flavors and simple steps. Perfect for busy evenings.
Ingredients
Scale
- Pasta & Base:
- 1 lb Pasta (any short cut)
- 2 tbsp Olive Oil
- 1 small Yellow Onion, finely chopped
- 4–5 cloves Garlic, minced
- Creamy Goodness:
- 28 oz can Crushed Tomatoes
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese (plus more for serving)
- Flavor Boosters:
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes (or more, to taste)
- Salt and Freshly Ground Black Pepper, to taste
- Finishing Touches:
- Fresh Basil, chopped (for garnish)
Instructions
- Boil the Pasta:: Grab a big pot, fill it with water, and let it come to a rolling boil. This is where I always forget to salt the water enough! You want it to taste like the sea, truly. Add your pasta and cook according to package directions until it’s just al dente. Don’t overcook it, please! We’re looking for a little bite. Before you drain, scoop out about a cup of that starchy pasta water. Trust me, it’s liquid gold for our sauce.
- Sauté Aromatics:: While your pasta is doing its thing, heat the olive oil in a large skillet or Dutch oven over medium heat. Toss in the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Oh, the smell! This is the moment you know something good is about to happen. Then, add the minced garlic and red pepper flakes. Sauté for just another minute until fragrant. Don’t let that garlic burn, hon, or it’ll turn bitter – I’ve made that mistake more times than I care to admit!
- Build the Sauce Base:: Pour in the crushed tomatoes and dried oregano. Give it a good stir, making sure to scrape up any bits from the bottom of the pan. Bring the sauce to a gentle simmer. This is where the magic really starts for our Creamy Tomato Garlic Pasta Fast. Let it bubble away for about 10-15 minutes, allowing those flavors to meld and deepen. You want it to thicken up a bit, too. Watch out for splatters; I’ve had many a kitchen wall decorated in red sauce!
- Add Creamy Goodness:: Reduce the heat to low. Now for the creamy part! Stir in the heavy cream until it’s fully incorporated. It’ll transform the sauce from rustic red to a beautiful, velvety orange-pink. Then, gradually add the grated Parmesan cheese, stirring constantly until it’s melted and smooth. Season with salt and freshly ground black pepper to your liking. Taste it! Does it need more salt? A little more kick? This is your kitchen, your rules.
- Combine and Toss:: Drain your cooked pasta (remember that reserved pasta water!). Add the pasta directly to the skillet with the sauce. Toss everything together until every strand is coated in that gorgeous, creamy tomato garlic goodness. If the sauce seems a little too thick, add a splash or two of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. This is where the kitchen chaos happens, but it’s a good kind of chaos, trust me.
- Serve It Up:: Ladle generous portions of your Creamy Tomato Garlic Pasta Fast into bowls. Garnish with a sprinkle of fresh chopped basil and a little extra Parmesan cheese, because why not? Take a moment to breathe in that amazing aroma. It should look vibrant, smell incredible, and taste like pure comfort. This dish always feels like a little victory after a busy day.