Creamy Tomato Garlic Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2.While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until melted and shimmering.

3.Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

4.Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines smoothly with the garlic butter.

5.Slowly pour in the heavy cream and whole milk while stirring to create a smooth sauce. Continue to cook on low heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.

6.Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

7.Add the drained pasta directly into the sauce and toss gently to coat all the noodles evenly with the creamy garlic sauce.

8.Remove the skillet from heat and fold in the diced fresh tomatoes, allowing their natural juices to mingle with the sauce without cooking them, preserving their fresh flavor and texture.

9.Divide the pasta among serving plates. Garnish each serving with additional freshly ground black pepper and fresh basil leaves if desired. Serve immediately.