Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 12 oz (340 g) penne, spaghetti, or your favorite pasta
- 2 tbsp olive oil
- 4 cloves garlic, finely minced
- 2 cups cherry tomatoes, halved
- 1 can (14.5 oz / 410 g) crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp red pepper flakes, optional
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- ½ cup reserved pasta water
- 1 tsp sugar, optional, if the tomatoes are very acidic
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of pasta water. - Sauté the garlic:
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Do not let it burn. - Cook the tomatoes:
Add the halved cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until they begin to soften and release their juices. - Make the sauce:
Stir in the crushed tomatoes, Italian seasoning, oregano, red pepper flakes, salt, and black pepper. Add the optional sugar if needed. Simmer uncovered for 8–10 minutes, stirring occasionally. - Combine with pasta:
Add the drained pasta to the skillet. Toss well to coat everything with the tomato sauce. Add reserved pasta water a little at a time until the sauce reaches your desired consistency. - Add Parmesan:
Stir in about half of the Parmesan cheese. Cook for another 1–2 minutes until creamy and well combined. - Finish and serve:
Remove from heat and sprinkle with fresh basil and the remaining Parmesan. Serve immediately with extra black pepper and Parmesan if desired.
Nutrition Information
Approximate per serving:
- Calories: 430 kcal
- Protein: 16 g
- Carbohydrates: 64 g
- Fat: 13 g
- Saturated Fat: 3.5 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 620 mg
- Cholesterol: 10 mg
Nutrition values are estimates and will vary depending on the pasta, Parmesan, tomatoes, and amount of salt used.
Q&A
Q: Can I use fresh tomatoes instead of canned tomatoes?
A: Yes. Use about 4–5 large ripe tomatoes, diced, and cook them until they break down into a sauce.
Q: Can I make this pasta spicy?
A: Yes. Increase the red pepper flakes or add a small amount of chopped fresh chili.
Q: Can I add chicken?
A: Absolutely. Sliced grilled or pan-seared chicken makes an excellent high-protein addition.
Q: Can I use another type of cheese?
A: Yes. Mozzarella, Pecorino Romano, or a little crumbled feta can be used instead of or alongside Parmesan.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days.
Q: Can I freeze it?
A: Yes, although the pasta texture may become slightly softer after thawing. Store in an airtight freezer-safe container for up to 2 months.
Q: How do I reheat it?
A: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.