Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese (optional for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the crushed tomatoes and red pepper flakes (if using). Simmer for 5 minutes, stirring occasionally.
- Pour in the heavy cream, stirring well to combine. Let the sauce simmer for another 3-4 minutes until creamy and heated through. Season with salt and black pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If sauce is too thick, add a splash of reserved pasta water to loosen it.
- Stir in chopped fresh basil. Serve hot, topped with grated Parmesan cheese if desired. Garnish with more basil or red pepper flakes as preferred.
Notes
- For extra flavor, sprinkle more fresh basil or red pepper flakes on top before serving.
- You can substitute coconut cream for heavy cream to make this recipe dairy-free and vegan.
- If preparing ahead, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 410 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg