Recipe
Tomato Garlic Pasta
January 2, 2026
Quick facts
16 ingredients
9 steps
Ingredients
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream (or alternative milk, 1:1 swap)
- 1 tablespoon flour
- 1/2 cup chopped parsley
- 8 oz rigatoni pasta, cooked al dente
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- Salt & pepper, to taste
- Freshly grated Parmesan (optional)
Steps
- 1
Mince the garlic and halve the cherry tomatoes.
- 2
Heat olive oil in a large pan over medium heat. Add garlic and 1/2 teaspoon salt; saut until golden and fragrant, about 5 minutes.
- 3
Add cherry tomatoes and another 1/2 teaspoon salt; saut 10-15 minutes until softened and juicy.
- 4
Pour in white wine; simmer for 5 minutes. Stir in chili flakes and tomato paste.
- 5
Add heavy cream and stir. Whisk flour with 2 tablespoons water to make slurry; slowly stir into sauce and cook 5-10 minutes until thickened.
- 6
Stir in parsley, smoked paprika, garlic powder, salt, and pepper.
- 7
Add cooked rigatoni and stir, ensuring pasta stays al dente.
- 8
Simmer pasta in sauce 5 minutes, then remove from heat. Cover and let rest 5 minutes to meld flavors.
- 9
Serve garnished with Parmesan, extra parsley, and black pepper. Enjoy!