Ingredients
Scale
- 12 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Reduce heat to low, add spaghetti, and stir to coat the noodles with the sauce.
- Pour in heavy cream, stir well, and simmer for 10 minutes or until pasta is cooked and sauce has thickened.
- Garnish with fresh basil and Parmesan cheese before serving.
Notes
- You can substitute heavy cream with coconut cream for a vegan version.
- Add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (approx. 325g)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg