Ingredients
1 pound pasta (such as spaghetti, penne, or rigatoni)
1 can (28 ounces) crushed tomatoes
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving
Fresh basil leaves for garnish
Directions
Begin by sautéing the chopped onion and minced garlic in a pan until translucent and fragrant. Transfer them to the slow cooker.
Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper to the slow cooker, stirring to combine.
Cover the slow cooker and cook the sauce on low heat for 6-8 hours or on high heat for 3-4 hours, allowing the flavors to meld together.
When the sauce is almost ready, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the cooking water.
Combine the cooked pasta with the tomato sauce in the slow cooker, tossing to coat the pasta evenly. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.
Serve the Slow Cooker Italian Tomato Pasta hot, garnished with grated Parmesan cheese and fresh basil leaves. Enjoy this flavorful and comforting dish with your loved ones!
Nutrition Facts
Calories:
380
Fat:
3.5
Carbohydrates:
76
Protein:
12
Sodium:
780
Fiber:
5
Sugar:
9
ADVERTISEMENT
