Creamy Tomato Spiral Pasta

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

Add the spiral pasta and cook 8–10 minutes until al dente. Before draining, scoop out 1 cup of pasta water and set aside. Drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté 1 minute until fragrant (avoid browning).

Pour in the crushed tomatoes, salt, and black pepper. Stir, bring to a gentle simmer, then reduce heat to low, cover, and cook 10–15 minutes, stirring occasionally.

Remove the lid and stir in the heavy cream and grated Parmesan cheese. Cook 2–3 minutes until the sauce is heated through and slightly thickened. If too thick, add reserved pasta water a splash at a time to reach desired consistency.

Add the drained pasta to the skillet and toss until evenly coated in sauce. Stir in the chopped basil.

Serve immediately, topped with extra Parmesan cheese if desired.