Ingredients
- 1 tablespoon olive oil
- 8 ounces whole-wheat pasta penne, rigatoni, or fusilli
- 1 small onion diced
- 3 cloves garlic minced
- 1 can tomato sauce 15 ounces
- 1 1/2 tablespoons tomato paste
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 3/4 cup half-and-half or heavy cream
- Grated Parmesan cheese for serving
Instructions
- Boil salted water in a large pot and cook the pasta until al dente. Drain it and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute, stirring.
- Add tomato sauce and paste. Stir in oregano and basil. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Reduce heat to low. Add half-and-half and cook for an additional 5 minutes, stirring occasionally.
- Add pasta to sauce. Toss to coat. Cook for 1-2 minutes until heated through.
- Serve warm. Top with grated Parmesan cheese.
