Ingredients
Scale
- 340g (12 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream or coconut cream (vegan option)
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside, reserving about ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add crushed tomatoes, dried basil, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to develop flavors.
- Lower the heat and pour in heavy cream. Stir to combine and simmer for another 2-3 minutes. Add reserved pasta water if the sauce is too thick.
- Add cooked pasta to the skillet, tossing to coat. Cook for another minute to meld flavors. Garnish with chopped basil and Parmesan cheese if desired.
Notes
- Use fresh basil for a brighter flavor or dried basil for convenience.
- For vegan variation, substitute heavy cream with coconut or cashew cream.
- Adding sautéed vegetables like spinach or bell peppers can boost nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg