Penne with tomato cream
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.