Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
🧺 Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3 ½ cups vegetable or chicken broth
- 12 oz spaghetti (or your favorite pasta)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ cup heavy cream or half-and-half (optional for creaminess)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach or kale (optional but great for color and nutrients)
- Fresh basil, for garnish
👩🍳 Directions
- Sauté aromatics:
Heat olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant. - Add liquids and pasta:
Pour in the diced tomatoes (with juice) and broth. Stir in salt, pepper, Italian seasoning, and red pepper flakes. - Add the pasta:
Break the spaghetti in half if needed and add it to the pot. Make sure the pasta is mostly submerged in the liquid. - Simmer:
Bring to a boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for 10–12 minutes or until pasta is al dente and most of the liquid is absorbed. - Cream it up (optional):
If you prefer a creamy pasta, stir in the heavy cream at this stage. Cook for 2 more minutes. - Add cheese and greens:
Stir in Parmesan cheese until melted and creamy. Add spinach or kale and cook until wilted. - Adjust & serve:
Taste and adjust seasoning as needed. Garnish with fresh basil and an extra sprinkle of Parmesan before serving.
💡 Tips & Variations
- Add grilled chicken, shrimp, or sausage for a protein boost.
- Try swapping the diced tomatoes for roasted cherry tomatoes for a sweeter flavor.
- For a vegan version: use vegetable broth, skip the cream, and use nutritional yeast instead of Parmesan.