Spaghetti with Creamy Tomato Sauce

12 oz Hi-Lo whole-wheat spaghetti, broken in half

3 tbsp extra-virgin olive oil

1 tbsp tomato paste

4 cloves garlic, thinly sliced

2 medium tomatoes, roughly chopped

1 Handful fresh basil leaves, plus more for serving

1 Large pinch crushed red pepper flakes

1 pinch Kosher salt

½ cup grated Parmesan, plus more for serving

2 oz low-fat cream cheese, cut into small pieces

Put Hi-Lo spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet.

Add 5 cups of water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.

Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

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Spaghetti with Creamy Tomato Sauce

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