Ingredients
Scale
- 12 oz (340 g) of pasta (penne, spaghetti, or your favorite shape)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (14 oz) can of diced tomatoes
- 1 cup heavy cream or vegan alternative
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add diced tomatoes (with juice) to the skillet. Cook for 5–7 minutes, allowing tomatoes to soften.
- Pour in heavy cream, stirring well. Add red pepper flakes (if using), salt, and black pepper. Simmer for 3–5 minutes until slightly thickened.
- Stir in grated Parmesan cheese for extra flavor, if desired.
- Add cooked pasta to the skillet, tossing to coat evenly. Use reserved pasta water to loosen the sauce for a creamy consistency.
- Garnish with chopped basil or parsley. Serve immediately while hot.
Notes
- For vegan version, use plant-based cream alternatives such as coconut or cashew cream.
- Add protein such as sautéed chicken or shrimp for variation.
- Adjust seasoning and spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg