Description
A quick and comforting pasta dish with a silky garlic cream sauce and bright sun-kissed tomatoes.
Ingredients
- 12 oz (about 340 g) penne pasta
- 3–4 cloves fresh garlic, minced
- 1 cup (240 ml) heavy cream or double cream
- 1 to 1 1/2 cups sun-kissed tomatoes (jarred or fresh roasted)
- 3/4 to 1 cup freshly grated Parmesan cheese
- 1–2 tbsp olive oil
- Salt and black pepper to taste
- Optional: chili flakes, fresh basil or parsley, lemon zest
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 9–11 minutes, reserving 1 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.
- Pour in the cream and warm gently, stirring. Reduce heat to low and thicken the cream slightly, about 2–3 minutes.
- Add the sun-kissed tomatoes and stir to combine. Let the tomatoes warm through and release some juices into the cream, about 2 minutes.
- Turn off the heat. Toss the drained penne into the skillet and mix until each piece is coated. Stir in grated Parmesan until melted. Season with salt and black pepper to taste, adding reserved pasta water as needed.
- Finish with freshly chopped basil or parsley and extra Parmesan. Serve immediately.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of reserved cooking water to loosen the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian