Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 1 tsp dried basil or Italian seasoning
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese or vegan cheese for garnish
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the crushed tomatoes to the skillet with garlic. Stir in dried basil or Italian seasoning and red pepper flakes if using. Let it simmer for 5 minutes to deepen the flavors.
- Stir in the heavy cream or coconut milk, mixing well until the sauce turns creamy. Season with salt and pepper, tasting and adjusting accordingly.
- Add the cooked pasta into the skillet, tossing to coat evenly with the creamy tomato sauce. Cook for another 2 minutes to allow the flavors to meld.
- Transfer the creamy tomato pasta to serving plates. Garnish with grated Parmesan and fresh basil leaves. Enjoy your delicious quick pasta recipe!
Notes
- Use high-quality canned tomatoes for richer flavor.
- For a healthier twist, swap heavy cream with cashew cream or plant-based milk.
- Always salt your pasta water generously for better-tasting pasta.
- Incorporate sautéed onions or bell peppers for extra texture and flavor.
- 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: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg