Ingredients
Scale
- 12 oz rotini pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Feel free to personalize this recipe by adding your favorite vegetables or proteins. My daughters, Olivia and Isabella, love it when I add sautéed spinach or grilled chicken. If you’re looking for a vegetarian option, substitute the Parmesan with a non-dairy cheese.
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion becomes translucent and fragrant, about 5 minutes.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes if using. Season with salt and black pepper to taste. Let the sauce simmer gently for about 15 minutes, allowing the flavors to meld together. This step always reminds me of the countless hours spent with my mother, Elena, as she taught me the art of patience in cooking.
- Fold the cooked rotini into the sauce, ensuring each piece is well-coated. Sprinkle with grated Parmesan cheese, stirring until melted and creamy.
- Transfer the rotini to a serving dish, garnishing with fresh basil leaves. Serve hot, accompanied by a piece of crusty bread to soak up every last drop of sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
