Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne or spaghetti work well)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) of crushed tomatoes
- 1 cup heavy cream or coconut cream for a vegan option
- ½ teaspoon red pepper flakes (optional for spice)
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the crushed tomatoes, season with salt, pepper, and red pepper flakes if using. Let the sauce simmer for 5 minutes to develop flavor.
- Reduce the heat to low and stir in the heavy cream or coconut cream. Mix well until the sauce turns a luscious, creamy texture. Adjust seasoning as needed.
- Add the cooked pasta to the skillet with the sauce. Toss gently to coat each piece evenly. Cook for an additional minute to let flavors meld.
- Transfer the creamy tomato pasta to plates or bowls. Garnish with chopped basil and grated Parmesan cheese if desired. Serve immediately.
Notes
- Use ripe, high-quality tomatoes or fresh cherry tomatoes for the best flavor.
- If vegan, substitute coconut or cashew cream for heavy cream.
- Adjust red pepper flakes to control spice level.
- For extra flavor, top with additional basil or Parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg