Ingredients
Scale
- 12 oz spaghetti or your preferred pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta in a large pot according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the crushed tomatoes and simmer for 5 minutes to develop flavor.
- Reduce heat to low, stir in heavy cream, and cook until slightly thickened, about 3 minutes.
- Add cooked pasta, Parmesan cheese, salt, and pepper. Mix well until coated and creamy.
- Garnish with fresh basil and additional Parmesan before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust seasoning to taste, and add red pepper flakes for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg