Creamy Tomato Garlic Pasta: 30-Minute Dinner Recipe

Introduction

This creamy tomato garlic pasta is a perfect blend of rich, tangy flavors with a hint of spice. Ready in just 30 minutes, it makes a satisfying and comforting dinner that the whole family will love.

Ingredients

• 2 cups cherry tomatoes (halved)
• 3-4 cloves garlic (minced)
• 2 tablespoons olive oil
• Salt, to taste (add during cooking)
• ½ cup dry white wine (can substitute with vegetable broth)
• ½ teaspoon chili flakes (adjust for spice tolerance)
• 1 tablespoon tomato paste (can be omitted if tomatoes are ripe)
• 1 cup heavy cream (can substitute with half-and-half or yogurt)
• 1 tablespoon flour (use cornstarch for gluten-free)
• 12 ounces rigatoni (can substitute with penne or fusilli)
• Parmesan cheese, to taste (can use nutritional yeast for vegan)
• Fresh parsley, to taste (basil is an alternative)

Instructions

1. Step 1: Mince the garlic cloves finely and halve the cherry tomatoes.
2. Step 2: Heat the olive oil in a large pan over medium heat.
3. Step 3: Add the halved tomatoes and a pinch of salt to the pan, cooking until they soften.
4. Step 4: Pour in the dry white wine and let it simmer for about 5 minutes to reduce slightly.
5. Step 5: Stir in the chili flakes and tomato paste, mixing well to combine the flavors.
6. Step 6: Add the heavy cream to the pan, stirring until the sauce is smooth and creamy.
7. Step 7: Prepare a slurry by mixing the flour with 2 tablespoons of water, then gradually add it to the sauce to thicken it.
8. Step 8: Fold in the cooked rigatoni pasta and let everything simmer together for 5 more minutes.
9. Step 9: Remove the pan from heat, cover, and let the pasta rest for 5 minutes before serving.

Tips & Variations

• Use gluten-free cornstarch instead of flour for a gluten-free version.
• Swap heavy cream with half-and-half or plain yogurt to reduce fat content.
• Add fresh basil instead of parsley for a slightly different herbal note.
• Adjust chili flakes according to your preferred spice level or omit for a milder dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to restore the sauce’s creaminess. Avoid overheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, penne, fusilli, or any sturdy pasta that holds sauce well can be used instead of rigatoni.

What can I substitute for white wine?

If you prefer not to use wine, vegetable broth is a great substitute that maintains the flavor depth without alcohol.

Creamy Tomato Garlic Pasta: 30-Minute Dinner Recipe

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★★★★★

4.5 from 146 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A rich and flavorful Creamy Tomato Garlic Pasta recipe ready in just 30 minutes, perfect for a comforting weeknight dinner. This dish features halved cherry tomatoes simmered with garlic, white wine, and a hint of chili flakes, all brought together with heavy cream and parmesan cheese for a luscious sauce coating tender rigatoni pasta.

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Ingredients

Scale 1x2x3x

Produce

• 2 cups Cherry Tomatoes (Halved)
• 3–4 cloves Garlic (Minced)
• to taste tablespoons Fresh Parsley (Basil is an alternative)

Pantry

• 2 tablespoons Olive Oil
• to taste teaspoon Salt (Add during cooking)
• ½ tablespoon Chili Flakes (Adjust for spice tolerance)
• 1 tablespoon Tomato Paste (Can be omitted if tomatoes are ripe)
• 1 tablespoon Flour (Use cornstarch for gluten-free)
• ½ cup Dry White Wine (Can substitute with vegetable broth)
• 12 ounces Rigatoni (Can substitute with penne or fusilli)

Dairy

• 1 cup Heavy Cream (Can substitute with half-and-half or yogurt)
• to taste tablespoons Parmesan Cheese (Can use nutritional yeast for vegan)

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Instructions

1. Mince Garlic: Finely mince 3-4 cloves of garlic to prepare for sautéing.
2. Halve Tomatoes: Slice 2 cups of cherry tomatoes in half to release their juices during cooking.
3. Heat Olive Oil: Warm 2 tablespoons of olive oil in a large pan over medium heat.
4. Cook Tomatoes: Add the halved cherry tomatoes along with a pinch of salt, cooking them until they begin to soften.
5. Add Wine: Pour in ½ cup of dry white wine and allow it to simmer for 5 minutes to enhance the sauce’s flavor and reduce its acidity.
6. Mix in Flavors: Stir in ½ teaspoon of chili flakes and 1 tablespoon of tomato paste to build depth and subtle heat.
7. Add Cream: Pour 1 cup of heavy cream into the pan, stirring continuously until the sauce is well combined and creamy.
8. Thicken with Flour: Create a slurry by mixing 1 tablespoon of flour with 2 tablespoons of water, then add this to the sauce to thicken it gently.
9. Combine Pasta: Gently fold in 12 ounces of cooked rigatoni pasta, ensuring it is evenly coated, and let the mixture simmer for an additional 5 minutes.
10. Rest and Serve: Remove the pan from heat, cover it, and let the pasta sit for 5 minutes to fully absorb the flavors. Garnish with parmesan cheese and fresh parsley before serving.

Notes

• For a gluten-free version, substitute the regular flour with cornstarch and ensure the pasta is gluten-free.
• If vegan, replace heavy cream with coconut cream or a plant-based alternative and use nutritional yeast instead of parmesan.
• Adjust chili flakes to suit your preferred spice level or omit for a milder dish.
• Dry white wine can be substituted with vegetable broth for a non-alcoholic version.
• Ripe tomatoes can allow you to skip the tomato paste if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy tomato garlic pasta, easy pasta dinner, 30-minute pasta recipe, rigatoni pasta recipe, Italian pasta dish