Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut cream for dairy-free
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil or Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in crushed tomatoes and cook for 3-4 minutes.
- Reduce heat to low. Stir in heavy cream, grated Parmesan, dried herbs, salt, and pepper. Let simmer for 5 minutes until slightly thickened.
- Add the cooked pasta into the sauce, mixing well to coat each strand. Cook for another minute to meld flavors. Adjust seasoning if necessary.
Notes
- For a vegan version, replace heavy cream with coconut milk and use dairy-free cheese or omit cheese altogether.
- Feel free to add cooked vegetables like spinach or mushrooms for extra nutrition.
- To make the dish more protein-packed, include grilled chicken or shrimp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 65 mg