Description
A delightful dish that combines the richness of cream with zesty garlic and tomatoes, perfect for quick weeknight dinners.
Ingredients
- 8 oz penne or fettuccine pasta
- 4 cloves fresh garlic, minced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant and golden brown, about 2 minutes.
- Add diced tomatoes with juices to the skillet; simmer for 5 minutes until slightly thickened.
- Reduce heat and stir in heavy cream; let bubble gently for 2 minutes.
- Mix in grated Parmesan cheese until melted; season with salt and pepper.
- Drain pasta, reserving some cooking water; combine pasta with the sauce, adding reserved water if needed for consistency.
- Serve hot, garnished with extra Parmesan if desired.
Notes
Sauté garlic until golden brown but avoid burning it. For extra spice, add red pepper flakes. For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian