Description
A cozy and easy dish that combines roasted tomatoes and caramelized garlic in a velvety sauce, perfect for chilly evenings.
Ingredients
- 12 ounces pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6–8 garlic cloves, thinly sliced
- 1 can (28 oz) crushed tomatoes or 3 cups fresh roasted tomatoes
- 1 cup heavy cream or plant-based cream alternative
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Optional: roasted vegetables or sliced halal chicken for a heartier meal
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add sliced garlic and cook until fragrant and lightly golden.
- Pour in crushed tomatoes, oregano, and red pepper flakes. Let the sauce simmer for 6–8 minutes.
- Lower heat and stir in the cream and Parmesan until smooth. Adjust seasoning with salt and pepper.
- Toss the drained pasta with the sauce or pour the sauce over the pasta in the pot. Garnish with fresh basil and serve hot.
Notes
For deeper flavor, use good-quality canned tomatoes or roast fresh tomatoes. Reserve pasta water for achieving a glossy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian