Creamy Tomato Basil Pasta (No-Fuss)

Ingredients

• 180 g Pasta (penne or spaghetti)
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 cup Tomato passata (or crushed tomatoes)
• 1/2 cup Heavy cream (or milk)
• 1/2 cup Fresh basil
• 1/4 cup Parmesan cheese (optional but recommended)(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/4 cup pasta water and drain.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic for 30–60 seconds until fragrant (do not brown).

3. 3

   Stir in passata (or crushed tomatoes) and simmer for about 8–10 minutes, stirring occasionally, until slightly thickened.

4. 4

   Reduce heat to low and stir in cream (or milk). Simmer gently for 2–3 minutes, then add a splash of reserved pasta water to loosen if needed.

5. 5

   Toss drained pasta into the sauce. Stir in basil and (if using) parmesan. Season with salt and black pepper to taste, then serve immediately.