Can I make Creamy Tomato Garlic Pasta without heavy cream?

Yes. Use half-and-half or a plant-based cream. Add slowly and watch for separation.

How long does leftovers stay good?

Store in the refrigerator for up to 3 days. Reheat gently with added liquid to restore texture.

You can. Use well-drained diced or crushed tomatoes. Cook slightly longer to reduce excess liquid.

Long noodles like spaghetti or fettuccine work well, but short shapes like penne or rigatoni also hold the sauce.

Creamy Tomato Garlic Pasta combines ripe tomatoes, fragrant garlic, and smooth cream into a simple, comforting dish perfect for weeknight dinners.

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Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
Lower the heat and stir in heavy cream until well blended.
Toss cooked pasta in the sauce until evenly coated.
Serve topped with fresh basil and optional grated Parmesan cheese.

Reserve a half cup of pasta water before draining for adjusting sauce thickness. Use fresh ingredients for optimal flavor.