Who doesn’t like a quick and easy pasta dish? This Creamy Tomato and Garlic Pasta is just that. Full of flavor from the garlic, basil, and fresh tomatoes, this pasta recipe can be made in under 45 minutes. Perfect for a quick family dinner that everyone will love.
Why you’ll love this Tomato and Garlic Pasta:
It’s full of flavor
Garlic… do I need to say more?
Great to make while tomatoes are in season
Can be made in less than 45 minutes
Less than 10 ingredients required
What are the benefits of garlic?
This recipe has 20 cloves of garlic in it. Yes, you heard me correctly. You’ll definitely be keeping away the vampires with this recipe. But baby, if you love garlic, it’s worth it.
Garlic is such a staple in every kitchen. It can be added to so many recipes and used in a million different ways. What lots of people don’t know about garlic is how healthy it actually is for you. According to Healthline, one clove of garlic contains:
Manganese: 2% of the Daily Value (DV)
Vitamin B6: 2% of the DV
Vitamin C: 1% of the DV
Selenium: 1% of the DV
Fiber: 0.06 grams
Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1
Garlic can combat sickness, reduce blood pressure, improve cholesterol levels, and it contains antioxidants. The list of benefits seriously goes on. That’s why I love to add it to my cooking because not only does it add so much flavor (and delicious smell), it also adds a healthy dose of vitamins and health benefits.
How do you make vegan Tomato and Garlic Pasta?
To a small coquette or medium-sized pot, add the tomatoes, garlic, olive oil, and S&P
Bring the mix to a boil on high heat with the lid on and then simmer on low with the lid on but not covered for 25-30 minutes or until the garlic is soft and sweet
Before removing from heat, add in fresh herbs, lemon zest, and lemon juice
Serve on top of your favorite pasta noodles, or spread on toast, use in lasagnas, in salads, etc.
How do you freeze tomatoes?
Freezing tomatoes is a great way to keep them longer. Tomatoes are in season right now where I’m from, so that means they are so damn good. When winter hits, they don’t taste as good, so freezing can be a great way to lock in the nutrients and have those amazing tomatoes at a later date.
For this recipe, I like using a variety of kinds of tomatoes, and colors. However, you can use whatever you have available to you. You can use fresh tomatoes in this recipe, or frozen.
To freeze tomatoes, all you have to do is:
Wash the tomato
After washing, cut away the stem scar, and surrounding area and discard it before slicing or chopping the tomato
If you prefer to freeze peeled tomatoes, you can dip them in boiling water for about 1 minute or until the skin splits. However, freezing them with the peel on is good, and less food waste
Place the tomatoes on cookie sheets and freeze
Once frozen, transfer the tomatoes from the cookie sheet into freezer bags or tight container
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
This creamy Tomato and Garlic Pasta is vegan-friendly and loaded with the perfect summer flavors for your next quick and easy dinner.
Scale
Ingredients
5 cups assorted fresh or frozen tomatoes
20 large cloves of garlic
2 tbsp. olive oil
1 tsp sea salt
1 tsp black pepper
2 handful fresh basil
a handful of fresh thyme and oregano
zest of 1 lemon
2 tbsp. lemon juice
Instructions
To a small coquette or medium-sized pot add the tomatoes, garlic, olive oil, salt and pepper. Gently stir to combine.
Bring the mixture to a boil on high heat with the lid on and then simmer on low with the lid on but not covered for 25-30 minutes or until the garlic cloves are perfectly soft, buttery and sweet.
Just before removing from the heat, add in the fresh herbs, lemon zest and lemon juice.
Serve on toast, with pasta, in lasagnas, in salads or however your heart desires.
Notes
To freeze, let them tomatoes cool completely. Will last up to 3 months in the freezer.
Can be blended if you do not desire the consistency of the tomato skins. Just pulse till smooth. Please note, this may come out a bit watery. It would serve as a perfect gazpacho or simmer on low heat till some of the liquid has reduced.
