Penne with Tomato Cream
Recipe Mari Loewen, Photography Ross Cornish
Enjoy Penne with Tomato Cream, a dish that turns simple ingredients into a delightful experience. Picture tender penne in a rich tomato cream sauce, blending tangy tomatoes with creamy goodness, garlic, and herbs. Top with fresh basil and Parmesan.
1 can (28 fl oz) diced tomatoes
1 cup whipping cream
2 cloves garlic, minced
1⁄4 cup extra-virgin olive oil
4 fresh basil leaves
1 pound (453 gr) package penne pasta
Place garlic and olive oil in a saucepan over medium heat and sauté for about 2 minutes. Add tomatoes and cook for about 10 minutes, then simmer for another 10 minutes. Add cream and increase heat to bring sauce to a slow rolling boil for another 5 minutes.
Meanwhile, in another large pot, prepare pasta according to package directions. Drain pasta and add to tomato sauce. Tear basil leaves and stir into sauce. Serve immediately with freshly grated Parmesan cheese and more basil on top. Serves 6.
