Begin by mincing 4-5 garlic cloves and halving 1 pint of cherry tomatoes. Set these aside, as they will be essential for our Creamy Tomato Garlic Pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic along with a pinch of salt, sautéing for about 3-5 minutes until the garlic turns golden and fragrant.

Add the halved cherry tomatoes to the skillet, along with another sprinkle of salt. Sauté the tomatoes for 10-15 minutes until they soften and release their juices.

Pour in ½ cup of dry white wine to deglaze the pan, scraping any flavorful bits from the bottom. Allow the wine to simmer for about 5 minutes until it reduces slightly.

Lower the heat and pour in 1 cup of heavy cream, stirring thoroughly to combine. Mix 1 tablespoon of flour into a small amount of water to create a slurry, then add it to the sauce.

Mix in a handful of chopped parsley, 1 teaspoon of smoked paprika, and any desired garlic powder, salt, and pepper to taste. Fold in the cooked rigatoni pasta.

Allow the dish to gently simmer for another 5 minutes over low heat. Afterward, let the pasta sit off the heat for an additional 5 minutes.

Serve your Creamy Tomato Garlic Pasta hot, garnished with freshly grated Parmesan, extra parsley, and a crack of black pepper.