Ingredients
Scale
- 8 ounces pasta (penne or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in crushed tomatoes and bring to a simmer. Add red pepper flakes if using, and season with salt and pepper.
- Reduce heat and stir in heavy cream or coconut milk until sauce is smooth and creamy.
- Return cooked pasta to the pot and toss to coat evenly with the sauce.
- Stir in grated Parmesan cheese and garnish with fresh basil before serving.
Notes
- You can substitute heavy cream with plant-based options for a vegan version.
- For added protein, include cooked chicken or shrimp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg