, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and stir for about one minute, just until fragrant. Pour in a 14-ounce can of diced tomatoes with their juices and let the mixture simmer for a few minutes so the flavors blend.

Next, stir in 1 cup of frozen peas or mixed vegetables. Cover the skillet and cook until the vegetables are tender and heated through. Add the drained pasta directly to the skillet and toss gently until everything is evenly coated. Season with salt and black pepper to taste, and add a pinch of red pepper flakes if you like a little heat.

Serve warm, topped with grated Parmesan cheese and fresh basil if available. This dish works because it’s fast, flexible, and comforting. You can easily add cooked chicken, shrimp, or chickpeas for extra protein. Simple, reliable, and delicious—this pasta proves that good food doesn’t have to be complicated.