Creamy Tomato Basil Pasta

• 1 lb Pasta (penne or rigatoni)
• 2 tbsp Olive oil
• 4 cloves Garlic, minced
• 28 oz can Crushed tomatoes
• 1/2 cup Heavy cream

  Suggested swaps

  Coconut cream · 1:1 ratio — Use the thick part from a chilled can; dairy-free alternative
• 1/4 cup Fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
2. While pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
4. Pour in crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
5. Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes until sauce is creamy.
6. Drain pasta, reserving 1 cup of pasta water.
7. Add cooked pasta to the sauce and toss to coat. Add pasta water as needed to reach desired consistency.
8. Remove from heat and stir in fresh basil and half of the Parmesan cheese.
9. Serve immediately, topped with remaining Parmesan cheese and extra basil.

Tips & Notes

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