Creamy Tomato Garlic Pasta
This went viral for a reason — it's stupid easy and embarrassingly delicious. I feel like I should apologise to every complicated pasta recipe I've ever made, because this one takes 25 minutes, uses ingredients I always have in the pantry, and my kids would riot if I removed it from our weekly rotation.
Ingredients
- 12 oz pasta 340g; spaghetti, penne, rigatoni, whatever you have. Rigatoni is my favourite because the tubes catch the sauce.
- 2 cups cherry tomatoes 300g; halved
- 6 cloves garlic, thinly sliced yes, six. This is a garlic pasta. Commit.
- ½ cup heavy cream 120ml
- ½ cup freshly grated parmesan 45g
- 3 tablespoons olive oil
- ½ teaspoon red pepper flakes Kasia's non-negotiable addition
- Fresh basil
- Salt and pepper
Method
Cook the Pasta
- Boil pasta in well-salted water until 1 minute short of al dente. Reserve 1 cup of pasta water before draining. I know saving pasta water feels like an unnecessary step, but I promise: it's the difference between a sauce that clings and a sauce that slides off. The starch in that water is free emulsifier. Use it.
Blister the Tomatoes
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes, cut-side down. Let them cook without moving for 3-4 minutes until they start to blister, char slightly, and release their juices. This is where the magic happens — the natural sugars caramelise and the tomatoes start breaking down into sauce.
Add the Garlic
- Reduce heat to medium. Add the sliced garlic and red pepper flakes. Cook for 1 minute, stirring gently. The garlic should be fragrant and just barely golden — NOT brown. Burnt garlic is bitter garlic and bitter garlic ruins everything. If it starts to darken too fast, add the cream immediately to stop the cooking.
Make the Sauce
- Pour in the heavy cream. Stir to combine, gently pressing some of the tomatoes with the back of a spoon to release more juice. Let it simmer for 2 minutes until slightly thickened. Add the parmesan and stir until melted and incorporated. Season with salt and pepper.
Finish the Pasta
- Add the drained pasta directly to the sauce. Toss vigorously, adding pasta water a splash at a time until the sauce coats every noodle and is glossy and creamy. The pasta should look like it's wearing the sauce, not swimming in it. Tear fresh basil over the top and serve immediately with extra parmesan.
Notes
Leftovers keep for 3 days in the fridge. The sauce will thicken as the pasta absorbs it — add a splash of cream or water when reheating on the stovetop. Not great for freezing because cream sauces tend to separate. Best eaten fresh, which has never been a problem in my house because there are never leftovers.