quick pasta recipe

Ingredients

• 1 pound pasta (spaghetti, penne, or rotini)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil, chopped
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (for serving)

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 30 seconds, or until fragrant.
4. Pour in crushed tomatoes and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Drain pasta and add it to the skillet with the tomato sauce.
6. Toss to coat. Add reserved pasta water if needed to reach desired consistency.
7. Stir in chopped basil.
8. Serve immediately, topped with grated Parmesan cheese.

Notes

• For a smoother sauce, use an immersion blender to blend a portion of the sauce before adding the pasta.
• To prevent sticking, toss the cooked pasta with a little olive oil while it's still hot.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.