Ingredients
Scale
- 1 pound (450g) pasta (penne or spaghetti preferred)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream for dairy-free
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in crushed tomatoes and bring to a simmer.
- Add pasta, heavy cream, red pepper flakes, salt, and pepper. Stir well to combine.
- Cook uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10-12 minutes.
- Stir in chopped basil and serve topped with grated Parmesan cheese.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust spice level with more red pepper flakes if desired.
- Use fresh herbs for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg