Ingredients
Scale
- 8 ounces dry pasta (penne or spaghetti)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes.
- Pour in the dry pasta and cover with water just enough to submerge the pasta. Bring to a boil and cook until pasta is al dente.
- Stir in heavy cream and cook for another 2-3 minutes until heated through and slightly thickened.
- Serve hot garnished with fresh basil and grated Parmesan cheese.
Notes
- Adjust seasoning to taste. Use gluten-free pasta to make it gluten-free.
- For a vegan version, use plant-based cream and cheese alternatives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg