Ingredients
Scale
- 12 oz of your favorite pasta (spaghetti, penne, or fettuccine work well)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Optional: 1/2 cup heavy cream for a creamy variation
Feel free to substitute the crushed tomatoes with freshly diced ones if you prefer a chunkier sauce. If you’re looking for a dairy-free option, nutritional yeast can replace Parmesan.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, stirring occasionally.
- If you’re opting for a creamy sauce, stir in the heavy cream and let it cook for another 5 minutes.
- Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.
A little tip from Mama Lou: Always save a cup of the pasta cooking water. It’s perfect for loosening the sauce if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
