Ingredients:

  • 12 oz (340 g) of penne pasta
  • Salt (for pasta water)
  • 2 tablespoons (30 ml) of olive oil
  • 4 cloves of garlic, minced
  • 1 cup (240 ml) of heavy cream
  • 1 can (14 oz, 400 g) crushed tomatoes
  • ½ cup (75 g) sun-dried tomatoes, chopped
  • 1 teaspoon (5 g) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ cup (30 g) grated Parmesan cheese
  • ¼ cup (10 g) fresh basil leaves, chopped (plus extra for garnish)

Instructions:

  1. Boil a large pot of salted water.
  2. Add the penne pasta and cook according to package instructions until al dente.
  3. Drain and set aside.
  4. In a large skillet, heat olive oil over medium heat.
  5. Sauté minced garlic until fragrant (about 1 minute).
  6. Stir in heavy cream, crushed tomatoes, and sun-dried tomatoes.
  7. Add red pepper flakes, if using, along with salt and pepper to taste.
  8. Bring sauce to a simmer and let cook for 5-7 minutes until slightly thickened.
  9. Add cooked pasta to the skillet and toss to coat.
  10. Stir in Parmesan cheese and fresh basil until combined.
  11. Plate the pasta and garnish with additional basil and grated Parmesan cheese.
  12. Enjoy the dish warm!