Creamy Tomato Garlic Pasta Recipe

Ingredients

Sauce Ingredients

• 8 garlic cloves minced
• 3 cups cherry tomatoes halved
• 4 tablespoon olive oil
• 1 cup dry white wine
• 1 teaspoon white sugar
• 1 teaspoon chili flakes
• 2 tablespoon tomato paste
• 2 cups heavy cream or alternative milk (1:1 swap)
• 1 tablespoon flour
• ½ cup chopped parsley
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt & pepper to taste

Pasta

• 8 oz rigatoni pasta cooked al dente

Garnish

• Freshly grated Parmesan (optional)

Instructions

1. Mince the garlic and slice the cherry tomatoes in half to prepare them for cooking.
2. Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with ½ teaspoon of salt and sauté until the garlic turns golden and becomes fragrant, about 5 minutes.
3. Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté for 15 minutes, stirring occasionally until the tomatoes soften and release their juices, creating a rich base.
4. Pour in 1 cup of dry white wine and let it simmer for 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste to enhance the depth of flavor.
5. Pour in 2 cups of heavy cream and stir well. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to form a slurry. Slowly add this slurry to the sauce while stirring to thicken it. Cook for an additional 5 to 10 minutes, stirring occasionally.
6. Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni pasta, making sure it is al dente to avoid overcooking in the sauce.
7. Let the pasta simmer gently in the sauce for 5 minutes. Remove the pan from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld and the sauce to thicken further.
8. Garnish with freshly grated Parmesan cheese, additional parsley, and a sprinkle of freshly ground black pepper if desired. Serve warm and enjoy your creamy tomato garlic pasta.

Notes

• Use rigatoni or any other tubular pasta that holds sauce well, such as penne or rigatoni.
• The flour slurry helps to thicken the sauce without clumping; mix it well before adding.
• For a lighter version, substitute heavy cream with full-fat coconut milk or cashew cream.
• If you prefer a spicier dish, add more chili flakes or a dash of cayenne pepper.
• Parmesan cheese is optional but adds a nice savory touch; use vegan cheese for a dairy-free version.
• Serve with a side salad or garlic bread for a complete meal.