Creamy Tomato Basil Pasta

How to make it

1. 1

   First, get a big pot of salted water boiling for your pasta. Cook the penne according to the package directions until it is perfectly al dente. Drain it well, reserving about a cup of the pasta water, and set aside.

2. 2

   While the pasta cooks, finely mince your garlic cloves. In a large skillet or pot, heat a splash of olive oil over medium heat. Add the minced garlic and cook for about one minute until it becomes fragrant, being careful not to let it brown.

3. 3

   Pour in the crushed tomatoes and bring the sauce to a gentle simmer. Let it cook for five to seven minutes, stirring occasionally, allowing the flavors to meld beautifully.

4. 4

   Stir in the full-fat coconut milk. Continue to simmer for another three to five minutes until the sauce is wonderfully creamy and heated through. If it seems too thick, add a little of your reserved pasta water until it reaches your desired consistency.

5. 5

   Finally, stir in the fresh basil leaves. Add your cooked pasta to the skillet and toss everything together to coat it in that delicious, creamy sauce. Serve immediately and enjoy your homemade dairy free delight!