Ingredients
• 8 oz spaghetti or linguine (or chickpea pasta for +10g protein; zucchini noodles for low-carb)
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 (28 oz) can San Marzano tomatoes, crushed by hand (or 3 cups ripe fresh tomatoes, chopped)
• ¼ tsp red pepper flakes (optional, for subtle heat)
• 1 tsp sugar or honey (balances acidity—omit for keto)
• Salt & black pepper to taste
• ½ cup fresh basil leaves, torn
• ¼ cup grated Parmesan or Pecorino (optional)
• Optional: 2 tbsp tomato paste for depth, or a splash of pasta water for silkiness
Instructions
- Cook pasta to al dente. Reserve ½ cup pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium. Sauté garlic and red pepper flakes 1–2 mins—until fragrant but not browned.
- Add tomatoes, sugar (if using), salt, and pepper. Simmer 10–12 mins, stirring occasionally, until slightly thickened. Stir in tomato paste (if using).
- Add drained pasta to sauce. Toss, adding reserved pasta water 1–2 tbsp at a time to emulsify and coat strands.
- Remove from heat. Stir in fresh basil and Parmesan (if using).
- Serve immediately—best fresh, with extra basil and a drizzle of olive oil.
PREP TIME & NUTRITION :
Prep Time: 5 mins, Cook Time: 15 mins, Total Time: 20 mins, Servings: 4
Calories: 390, Net Carbs: 52g, Fats: 14g, Protein: 12g
✅ Keto-friendly with zucchini noodles and no sugar — net carbs drop to ~9g/serving.
✅ Naturally vegan (skip cheese) and gluten-free (with GF pasta).