Ingredients
Scale
- 8 ounces of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 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 for a spicy kick)
- 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. Cook the pasta until al dente. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add crushed tomatoes, dried basil or Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let simmer for 5 minutes.
- Stir in heavy cream or coconut cream, and cook for another 2-3 minutes. Add reserved pasta water if needed to reach desired consistency.
- Add cooked pasta to the skillet, toss to coat with the sauce, and garnish with fresh basil or parsley. Sprinkle with grated Parmesan cheese if desired.
Notes
- For a vegan version, substitute heavy cream with coconut or cashew cream and use vegan cheese options.
- If using fresh tomatoes, chop 3-4 ripe tomatoes and simmer longer to develop flavors.
- Adjust the red pepper flakes for spice preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg