Ingredients
Scale
1 pound Pasta
4 tablespoons Olive Oil
8–10 cloves Garlic
1 can (28-ounce) Crushed Tomatoes
1 tablespoon Tomato Paste
1/2 cup Fresh Basil, chopped
1/2 cup Parmesan Cheese, grated
1/2 teaspoon Red Pepper Flakes
Salt to taste
Black Pepper to taste
1–2 cups Pasta Water, reserved
Instructions
- Cook the pasta in heavily salted boiling water until al dente. Reserve 1-2 cups of pasta water before draining
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic and red pepper flakes for 1-2 minutes until fragrant
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and simmer for 10-15 minutes
- Combine the drained pasta with the sauce, adding half of the basil and Parmesan. Toss well and adjust consistency with reserved pasta water
- Season with salt and pepper to taste. Serve immediately, garnished with remaining basil and Parmesa
Notes
For a vegan option, omit Parmesan and add nutritional yeast.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 5 mg