Ingredients
Scale
- 12 oz spaghetti
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to burst, about 5 minutes.
- Pour in heavy cream, add dried oregano, salt, and pepper, and stir to combine.
- Add spaghetti to the sauce, ensuring it is submerged. Cover and cook for about 10 minutes, stirring occasionally, until pasta is al dente.
- Stir in grated Parmesan cheese until melted and the sauce thickens.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the cream and cheese quantities for a richer or lighter sauce.
- You can add cooked chicken or shrimp for extra protein.
- Ensure pasta is submerged in sauce during cooking for even flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: sixty g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg