Penne with tomato cream

Recipe and Food Styling Mari Loewen. Phtotgraphy Ross Cornish.


1 can (28 fluid ounces) diced San Marzano tomatoes

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

3/4 cup 35% whipping cream

1 package penne pasta, prepared according to package directions

1/4 cup parmesan, freshly grated

Bunch basil leaves

Coarse salt and grated black pepper


In small pot over medium heat, heat olive oil; add garlic and cook for 1 minute. Add tomatoes; bring to quick boil and reduce to simmer for 20 minutes. Add cream and increase heat to bring sauce to rolling boil for 8 to 10 minutes. 

Meanwhile, in large stockpot, prepare pasta according to package directions. Drain pasta; place back in pot and stir in tomato cream sauce. Transfer to serving platter and top with Parmesan cheese and basil.