Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (spaghetti, penne, fusilli)
- 2 cups of ripe tomatoes, chopped or diced
- 1 cup of heavy cream or coconut cream
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried basil or Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves and grated Parmesan cheese for garnish
Instructions
- Gather all ingredients and prep your vegetables: mince garlic, chop onion and tomatoes.
- Heat olive oil in a large nonstick skillet or deep pan. Sauté onion and garlic until fragrant and translucent, about 2-3 minutes.
- Add chopped tomatoes and cook for about 5 minutes, stirring occasionally, until soft and juicy. Stir in dried basil or Italian seasoning.
- Pour enough water to cover the pasta, bring to a boil. Add pasta and cook until al dente, stirring occasionally.
- Stir in heavy cream to create a rich, creamy sauce. Simmer until the sauce thickens slightly and pasta absorbs flavors.
- Season with salt and pepper. Garnish with fresh basil and grated Parmesan cheese before serving.
Notes
- Use canned diced tomatoes for convenience; drain excess liquid before adding.
- For vegan options, substitute heavy cream with coconut or cashew cream and skip Parmesan.
- This dish can be prepared in about 20-30 minutes, making it perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg