Speedy Tomato Cream Sauce Pasta

1Ingredients

• 340 gramsPenne pasta
• 2 tablespoonsOlive oil
• 3 clovesGarlic, minced
• 680 gramsCrushed tomatoes
• 120 mlHeavy cream
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 cupFresh basil, chopped (optional for garnish)
• 0.5 cupParmesan cheese, grated (for serving)

2Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water.

   ⏱ 10 min
2. 2

   While the pasta cooks, heat olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

   ⏱ 2 min
3. 3

   Pour in the crushed tomatoes. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for about 5-7 minutes, stirring occasionally, until slightly thickened.

   ⏱ 7 min
4. 4

   Stir in the heavy cream until fully combined. Continue to simmer for another 2-3 minutes, allowing the sauce to become warm throughout.

   ⏱ 3 min
5. 5

   Drain the cooked pasta and add it directly to the skillet with the tomato cream sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

   ⏱ 2 min
6. 6

   Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese, if desired.

   ⏱ 1 min