Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta 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 it brown.
- Pour in the diced tomatoes (with their juice), dried oregano, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and heated through. Do not let the sauce boil after adding the cream.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts into the sauce.
- Add the cooked pasta to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
- Stir in the chopped fresh basil. Taste and adjust salt and pepper if needed.
- Serve immediately, garnished with extra fresh basil and Parmesan cheese.
Nutrition
Notes
For a richer flavor, you can sauté 1/4 cup of finely chopped onion with the garlic. If you prefer a smoother tomato base, you can blend the diced tomatoes before adding them to the skillet.