Ingredients
Scale
- 1 pound (450g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) of crushed tomatoes or tomato sauce
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve a cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in crushed tomatoes and simmer for 5 minutes.
- Reduce heat and stir in heavy cream. Add dried basil or Italian seasoning, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes until creamy and heated through.
- Add cooked pasta to the skillet and toss to coat. Loosen the sauce with reserved pasta water if needed. Serve topped with grated Parmesan and fresh herbs if desired.
Notes
- Use fresh ripe tomatoes as a substitute for canned tomatoes—adjust cook time accordingly.
- For a dairy-free version, replace heavy cream with coconut or cashew cream.
- Make ahead and store leftovers in an airtight container for up to 3 days. Reheat gently, adding extra pasta water or cream to maintain sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg