Description
A rich and comforting creamy tomato garlic pasta made with sautéed garlic, crushed tomatoes, and cream, finished with Parmesan and fresh basil for a quick and satisfying meal.
Ingredients
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using. Simmer for 8–10 minutes.
- Reduce heat to low and pour in the heavy cream. Stir well and cook for 2–3 minutes until the sauce thickens slightly.
- Add the drained pasta to the skillet and toss to coat evenly. Stir in Parmesan cheese until melted. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Garnish with fresh basil and additional Parmesan before serving.
Notes
- Substitute half-and-half for a lighter sauce.
- Add grilled chicken or shrimp for extra protein.
- Use freshly grated Parmesan for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian