Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk for a dairy-free alternative
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente. Drain and set aside.
- 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, and oregano to the skillet. Stir well and simmer for 5 minutes to deepen flavors.
- Pour in heavy cream or coconut milk, stirring constantly. Cook for 2-3 minutes until the sauce is smooth and creamy. Season with salt and pepper.
- Add cooked pasta to the skillet and toss gently to coat with the sauce. Heat for 1-2 minutes.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired. Enjoy!
Notes
- Adjust the amount of cream for a richer or lighter sauce.
- Add cooked vegetables or protein such as chicken or shrimp for extra flavor and nutrition.
- For a vegan version, substitute dairy cream with coconut milk and omit Parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg