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Cooking Recipe

A simple, scalable recipe designed busy weeknights. This dish balances fresh flavors with straightforward steps, making it easy to adapt for different servings and dietary preferences.

Ingredients (4 servings)

  • 12 (340 g) pasta of your choice
  • 2 tablespoons olive oil
    -3 cloves garlic, finely minced
  • 1 can14 oz /400 g) crushed tomatoes
    -1 dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
    Salt and black pepper to taste
  • 1/ cup fresh basil, torn
  • 1/4 cup grated Parmesan or vegan Parmesan (optional)

Instructions

  1. Bring a large pot salted water to a boil. Cook pasta according package directions until al dente. Reserve 1/ cup of pasta water, drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic sauté for 1–2 minutes, until fragrant and golden ( burning).
  3. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer for 6–8 minutes meld. Season with salt and pepper.
  4. Add the cooked pasta to the sauce. Toss to coat, adding reserved pasta water a little a time to reach your consistency.
  5. Remove heat. Stir in torn and, if using, Parmesan. Adjust seasoning to taste###ations tips- Protein boost: Add chicken, sautéed shrimp, or chickpeas for a heartier.
  • Veggie twist S diced zucchini, bell pepper, or mushrooms with the garlic.
  • Dairy-free option: Omit Parmesan or substitute with nutritional yeast topping.
  • Make ahead: Prepare sauce in advance and reheat with fresh pasta when ready to serve.

Serving suggestions

  • Serve with a crisp green salad and crusty bread.
    Pair with a light white wine or sparkling water with a lemon wedge for a refreshing meal### Storage
    Refrigerate leftovers in an container for up to 3 days.
  • sauce can be frozen for up to3 months; reheat gently and with freshly cooked pasta.
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