Penne with tomato cream

Penne with tomato cream.JPG

Oh gosh, this recipe is so lovely–And a little decadent. The perfect pairing of delicate cream and the tartness of beautiful San Marzano tomatoes. Easy to make, your family will love it. Perfect for a night in.


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

Serve with a side salad


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.