Ingredients
Scale
- 8 ounces pasta (spaghetti or penne)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the diced tomatoes (with their juices) to the skillet and stir. Cook for about 5 minutes to allow the flavors to meld.
- Reduce the heat to low, then stir in the heavy cream, dried basil, and oregano. Season with salt and pepper to taste, and let the sauce simmer for another 3-4 minutes.
- Add the cooked pasta to the sauce and toss to coat well. Cook for an additional 2 minutes to heat through.
- Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Serve immediately, garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Add cooked chicken or shrimp for extra protein.
- Feel free to toss in some spinach or other vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 60 milligrams