Creamy Tomato Pasta with Crispy Garlic
Ingredients
- 1 poundpasta (any short shape (penne, rigatoni, fusilli))
- 8 ouncecream cheese
- 28 ouncecanned crushed tomatoes
- 4 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- ¼ cupfresh basil (optional, for garnish)
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop fresh basil if using.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and just beginning to turn golden.
- 03
Pour in crushed tomatoes with their juice. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Simmer for 5 minutes, stirring occasionally.
- 04
Cut cream cheese into chunks and add to the skillet. Stir constantly for 2–3 minutes until the cream cheese melts and creates a smooth, silky sauce.
- 05
Add cooked pasta to the sauce. Toss well, adding pasta water a splash at a time until the sauce coats the noodles with a light, creamy consistency—you may not need all of it.
- 06
Taste and adjust salt and pepper. Serve hot, topped with fresh basil if desired.
Spice Tips
For a warming finish, add 1/4 teaspoon dried oregano with the tomatoes. If you like heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the richness of the cream cheese.