easy pasta sauce recipe
The Best easy pasta sauce recipe
I love this recipe because it’s the perfect balance of hearty and healthy. The tomatoes are packed with natural sweetness and vitamins, and the garlic adds a subtle depth without overpowering. It’s not just a pasta sauce—it’s a way to eat better without thinking twice. Plus, it’s so versatile. Serve it over spaghetti, penne, or even with a side of crusty bread. It’s the kind of dish that feels indulgent but actually nourishes you. And honestly, it’s foolproof. Even if you’re not the most experienced cook, you’ll end up with something delicious every time. That’s what makes it my go-to for both quick meals and special occasions.
One-Pan Garlic Tomato Pasta
A simple, flavorful sauce that pairs perfectly with fresh pasta. Ready in under an hour with minimal effort.
🥘Ingredients
- 8 oz (225g) spaghetti or linguine
- 1 tbsp olive oil
- 1.5 cups (360ml) canned crushed tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 10–12 minutes until thickened. -
3
Toss cooked pasta into the skillet with the sauce. Add reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Stir until evenly coated.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Kitchen shears
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Garlic Tomato Pasta Works
❓ Frequently Asked Questions About One-Pan Garlic Tomato Pasta
Can I use canned tomatoes instead of fresh ones?
Yes, you can. Use 28 oz (800g) of crushed or diced canned tomatoes, drained and rinsed if needed. They’ll still give you a rich, flavorful sauce, though fresh tomatoes add more natural sweetness and acidity.
What if I don’t have a heavy-bottomed pan?
A nonstick or stainless-steel pan will work fine. Just stir frequently to prevent sticking, and avoid overheating the sauce. If it browns too quickly, lower the heat to medium.
How do I adjust the sauce for a thicker consistency?
Simmer the sauce uncovered for 5–10 minutes after adding the cream to let it thicken naturally. If it’s still too thin, reduce it further or stir in 1–2 tablespoons of cornstarch mixed with 2 tablespoons of cold water before cooking.
Can I make this sauce ahead of time?
Absolutely. The sauce tastes even better after resting overnight. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally.
Why does the recipe call for heavy cream instead of milk?
Heavy cream adds a luxuriously smooth, velvety texture and richness that’s perfect for a creamy pasta sauce. If you’d prefer a lighter option, you can use whole milk—just reduce the sauce time slightly to avoid a watery result.
