Ingredients
Method
Preparation
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
- Add diced tomatoes, salt, and pepper. Simmer for about 5 minutes.
- Lower the heat and stir in heavy cream until well blended.
- Toss cooked pasta in the sauce until evenly coated.
- Serve topped with fresh basil and optional grated Parmesan cheese.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, adding a little water or extra cream if necessary. Can be frozen for up to 2 months, but cream texture may change.