Ingredients
12 oz pasta (penne, spaghetti, or fettuccine)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 can (13.5 oz) full-fat coconut milk
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 teaspoon sugar (optional, to balance acidity)
Fresh basil or parsley for garnish
Optional: grated parmesan or vegan cheese
Instructions
Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
Stir in crushed tomatoes, coconut milk, Italian seasoning, red pepper flakes, salt, and pepper.
Simmer for 10–12 minutes until slightly thickened.
Add cooked pasta and toss to coat. Use reserved pasta water if needed to loosen sauce.
Taste and adjust seasoning; add sugar if needed.
Garnish with fresh herbs and optional cheese before serving.
Notes
Cooking Tips
- Use full-fat coconut milk for the creamiest texture.
- Add a splash of pasta water to create a silky, restaurant-style sauce.
- Don’t skip simmering—it helps deepen the flavor.
- Balance acidity with a pinch of sugar if tomatoes taste too sharp.
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas.
- Veggie Loaded: Stir in spinach, mushrooms, or zucchini.
- Spicy Version: Increase red pepper flakes or add chili paste.
- Herby Twist: Mix in fresh basil, cilantro, or thyme.
- Cheesy Option: Finish with parmesan or nutritional yeast for a savory kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g