Ingredients
Scale
- 8 oz spaghetti (225 g)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan, plus more for serving
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh basil leaves, torn
- Reserved pasta water
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Stir in crushed tomatoes and simmer 5–7 minutes to reduce slightly.
- Reduce heat and whisk in heavy cream and Parmesan until smooth. Season with salt, pepper, and red pepper flakes if using.
- Toss the pasta with the sauce, adding a splash of reserved pasta water to reach desired consistency.
- Garnish with fresh basil and extra Parmesan. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers reheat well; add a splash of pasta water to loosen the sauce when reheating.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460 Kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg
