Ingredients
Scale
- 12 ounces spaghetti or your favorite pasta
- 1 can (14 ounces) diced tomatoes
- 1 cup heavy cream or coconut cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in diced tomatoes with their juice, and stir in dried oregano and chili flakes if using.
- Add uncooked pasta and enough water to cover the noodles. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, until pasta is al dente and liquid reduces, about 10-12 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for another 2 minutes until heated through.
- Serve immediately garnished with fresh basil and grated Parmesan cheese.
Notes
- Feel free to add cooked chicken or shrimp for added protein.
- Adjust chili flakes for more or less heat.
- Use dairy-free cream for a vegan version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg