creamy tomato pasta

Ingredients

• 1 pound pasta (spaghetti, penne, or fusilli recommended)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and black pepper.
5. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes, until the sauce is creamy.
7. Add the drained pasta to the skillet with the sauce. Toss to coat.
8. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
9. Serve immediately, garnished with fresh basil.

Notes

• For a richer flavor, use high-quality crushed tomatoes.
• To ensure the sauce doesn't burn, use a heavy-bottomed skillet.
• Don't overcook the garlic, as it can become bitter.
• If you don't have heavy cream, you can substitute half-and-half or milk, but the sauce will be less rich.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.