Creamy Tomato Penne

Ingredients

• Penne pasta (dry) — 400g
• Tinned tomatoes (chopped) — 400g
• Double cream — 150ml
• Garlic cloves (minced) — 3 cloves
• Olive oil — 2 tbsp
• Tomato puree — 2 tbsp
• Parmesan cheese (finely grated) — 50g
• Dried basil — 1 tsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the penne according to packet instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large frying pan over medium heat.

3. 3

   Add the minced garlic and fry for 1 minute until fragrant, being careful not to burn it.

4. 4

   Stir in the tomato puree and cook for 1 minute to remove the raw acidity.

5. 5

   Add the tinned tomatoes and dried basil, simmer for 8-10 minutes until the sauce slightly thickens.

6. 6

   Reduce the heat to low, stir in the double cream and half of the Parmesan cheese, mixing until smooth.

7. 7

   Drain the pasta and toss directly into the frying pan with the sauce.

8. 8

   Stir to coat the pasta thoroughly and serve immediately with the remaining Parmesan sprinkled on top.