Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or fresh ripe tomatoes, pureed
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1 teaspoon dried oregano or basil
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes and stir in dried oregano or basil. Simmer for 5-7 minutes.
- Reduce heat to low. Stir in the heavy cream or coconut cream. Season with salt, pepper, and red pepper flakes if desired. Adjust sauce consistency with reserved pasta water if needed.
- Add cooked pasta to the skillet. Toss to coat evenly with the creamy tomato sauce. Warm everything together for 1-2 minutes to meld flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat, stirring occasionally.
- Enhance creaminess by adding a splash of milk or cream during reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg