Easy and Creamy Tomato Garlic Pasta
A comforting dish that effortlessly blends rich flavors with simplicity, featuring fresh cherry tomatoes, aromatic garlic, and a creamy sauce that sticks to the pasta just right.
Ingredients
For the sauce
- 8 cloves Garlic, minced Adds flavor
- 3 cups Cherry Tomatoes, halved Adds brightness
- 4 tablespoons Olive Oil Provides richness
- 1 cup Dry White Wine Adds acidity
- 1 teaspoon White Sugar Balances acidity
- 1 teaspoon Chili Flakes Adds heat
- 2 tablespoons Tomato Paste Enhances flavor depth
- 2 cups Heavy Cream Creates creaminess
- 1 tablespoon Flour Acts as a thickener
- ½ cup Chopped Parsley Adds freshness
- 1 teaspoon Smoked Paprika Adds smokiness
- 1 teaspoon Garlic Powder Intensifies flavor
- to taste Salt & Pepper For seasoning
- as needed Freshly Grated Parmesan Optional, for garnish
For the pasta
- 8 oz Rigatoni Pasta, cooked al dente Provides structure
Instructions
Preparation
- Begin by mincing the 8 garlic cloves, creating small pieces that will release their aromatic essence into the dish.
- Prepare the 3 cups of cherry tomatoes by cutting them in half.
Cooking
- In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- After the garlic has sautéed, add the halved cherry tomatoes to the skillet. Cook for about 3-5 minutes until the tomatoes soften.
- Pour in 1 cup of dry white wine and let it simmer for about 5-7 minutes.
- Add 1 teaspoon of white sugar and 1 teaspoon of chili flakes, mixing well.
- Stir in 2 tablespoons of tomato paste until fully dissolved.
- Add 2 cups of heavy cream and 1 tablespoon of flour, whisk gently, and cook for about 5 minutes until the sauce thickens.
- Incorporate ½ cup of chopped parsley, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder, blending well.
- Finally, add in the cooked rigatoni pasta and mix until each piece is well-coated with the creamy sauce. Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the dish for up to two months.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 70gProtein: 15gFat: 35gSaturated Fat: 20gSodium: 600mgFiber: 3gSugar: 5g
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