- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/4 teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 cups chicken broth
- 8 ounces uncooked penne pasta
- 1/2 cup heavy cream or half-and-half
- 3 tablespoons chopped fresh basil leaves
- Heat oil in a large skillet over medium heat.
- Add garlic, onion and red pepper flakes and cook for about 5 minutes until softened.
- Stir in diced tomatoes and chicken broth. Bring to a boil.
- Add penne pasta and reduce heat to low. Simmer for 15 minutes, stirring occasionally.
- Stir in cream or half-and-half and basil leaves. Simmer for an additional 5 minutes until thickened.
- Serve hot.
one pot meal
pasta dish
tomato basil sauce
vegetarian option