Ingredients
Equipment
Method
- Cook the pasta according to package directions in salted water until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the diced tomatoes (with their juice), dried oregano, and red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to combine.
- Reduce the heat to low. Stir in the heavy cream and cook for 2 minutes until the sauce slightly thickens.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh chopped basil.
Nutrition
Notes
You can add cooked chicken or shrimp to this dish for extra protein. For a richer sauce, use a little less pasta water and add an extra tablespoon of Parmesan cheese.