The key to this dish lies in selecting the right ingredients, especially when it comes to the tomatoes and garlic. I’ve found that using ripe, high-quality tomatoes really elevates the sauce, bringing natural sweetness and vibrant color. When I was learning to cook professionally in the US kitchens, I discovered that even the simplest dishes demand the best base ingredients to shine. Fresh garlic makes a huge difference too—don’t settle for pre-minced if you can help it. Here’s what you’ll need:

• 12 ounces (340g) pasta of your choice (penne, spaghetti, or fusilli work well)
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 can (14 ounces) crushed tomatoes or 3 cups fresh ripe tomatoes, peeled and chopped
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup heavy cream or half-and-half for a lighter option
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, torn (optional, for garnish)

If you want to keep this dairy-free, coconut cream is a surprisingly good substitute that still offers richness without overpowering the tomato flavor. I often use it when cooking for friends with dietary restrictions.