A comforting and simple creamy tomato garlic pasta that can be whipped up in about 20 minutes, perfect for weeknight dinners.

Scale

Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.
While the pasta cooks, heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant and golden brown, about 2 minutes.
Add the diced tomatoes along with their juices to the skillet and simmer for 5 minutes until it thickens slightly.
Reduce the heat and stir in the heavy cream, letting it bubble gently for about 2 minutes.
Mix in the grated Parmesan cheese until melted, then season with salt and pepper to taste.
Drain the pasta, reserving a bit of the cooking water, and combine it with the sauce, adding reserved water if necessary to reach your desired consistency.
Serve hot, garnished with extra Parmesan if desired.

For a lighter version, consider using half-and-half instead of heavy cream. This dish pairs well with fresh basil or red pepper flakes.

Keywords: pasta, creamy tomato sauce, quick meal, weeknight dinner, vegetarian