Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk for a vegan option
- 8 oz pasta of choice (penne, fusilli, etc.)
- Salt and pepper, to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese or vegan alternative
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and onion, sautéing until soft and fragrant, about 2-3 minutes.
- Stir in diced tomatoes, vegetable broth, heavy cream, and pasta. Season with salt, pepper, dried basil, oregano, and red pepper flakes. Bring to a boil.
- Reduce heat to a simmer and cook, uncovered, stirring occasionally, until pasta is al dente and the sauce has thickened, about 15-20 minutes.
- Remove from heat, stir in Parmesan cheese until melted and creamy.
- Garnish with fresh basil leaves. Serve immediately.
Notes
- For a thicker sauce, let the pasta stand for a few minutes after cooking; it will continue to absorb the sauce.
- You can add vegetables like spinach or mushrooms for added nutrition and flavor.
- Adjust the amount of vegetable broth based on the type of pasta used or desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: Approximately 500
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 65g
- Protein: 15g
- Cholesterol: 60mg
