No-Cream Tomato Garlic Pasta with Milk

If you ever find yourself staring into the fridge, wondering what to cook, you’re not alone! We all have those moments when we’re just not sure what to whip up for dinner. Enter the No-Cream Tomato Garlic Pasta with Milk. This dish is my ultimate lifesaver! Not only is it a breeze to make, but it also packs a punch in flavor, making it a big hit with kids and adults alike. The best part? It comes together in the time it takes to cook your pasta to perfection.

So, let's dive into this cozy, rich, and garlicky pasta dish that feels indulgent but is lighter on calories thanks to the addition of milk instead of cream.

Tomato garlic pasta made with milk, topped with chili flakes and grated parmesan, served warm

Ingredients

Before you start, gather your ingredients. Here’s what you’ll need for four servings:

• 500g pasta of choice

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 can (400g) crushed tomatoes

• 1/2 cup milk

• Salt, pepper, thyme, and oregano to taste

• 1/2 cup pasta cooking water (starchy water from the pasta)

• A pinch of red pepper flakes (optional)

• Grated Parmesan cheese (optional, adds creaminess)

  
  

These ingredients should be easy to find in your pantry or local grocery store. The magic of this dish is its simplicity!

Cooking the Pasta

Start by boiling a large pot of salted water. Once it’s rolling, add your pasta of choice and cook according to the package instructions.

But don’t forget this crucial step: before draining, save about some of the pasta cooking water. This starchy water is the secret weapon that will help thicken your sauce naturally, giving it that rich, silky texture.

Making the Sauce

While your pasta is cooking, it’s time to whip up that delicious sauce that brings this dish to life.

Heat 2 tablespoons of olive oil in a large pan over medium heat. Once warm, toss in the minced garlic and sauté for about a minute until fragrant. The smell will quickly transport you to a cozy Italian kitchen!

Now, pour in the crushed tomatoes and let the sauce simmer for about 5 minutes. The tomatoes will break down, creating a beautiful base. Reduce the heat and gently stir in the milk, seasoning with salt, pepper, thyme, and oregano to taste. If you fancy a little heat, sprinkle in those red pepper flakes!

If you’re adding grated Parmesan cheese, now’s the time to stir it in until it melts. This will add a delicious richness to the sauce.

Combining Pasta and Sauce

Once your pasta is perfectly cooked and al dente, drain it and reserve some of that cooking water again.

Now, with the heat off (or on very low), add the drained pasta directly into the sauce and toss to coat. This is where the reserved pasta water comes into play! Gradually stir it in until the sauce reaches your desired creaminess.

Every strand of pasta should be coated in that garlicky, tomato goodness!

Serving Suggestions

Serve your No-Cream Tomato Garlic Pasta with Milk warm and garnish it with fresh herbs or an extra sprinkle of Parmesan cheese if you like. This dish pairs wonderfully with a side salad or some crusty bread for dipping.

And the best part? It's a one-pan meal that caters to picky eaters and adventure seekers alike. You can even customize it! Throw in some sautéed veggies or cooked protein to make it your own.

The No-Cream Tomato Garlic Pasta with Milk is not just another easy recipe; it's a delicious and versatile dish that stands as a testament to how simple ingredients can create rich flavors. It's quick, cozy, and a guaranteed crowd-pleaser, even for those with the pickiest of palates.

So, the next time you’re scratching your head about what to cook, remember this dish. It’s always there for you, ready to save the day with minimal effort and maximum flavor. Whether it’s a busy weeknight or a leisurely weekend meal, this pasta will surely bring smiles to the dinner table.

Happy cooking!