Pasta with Tomatoes, Herbs and Cream
This is a great weeknight dinner; it comes together in a snap and uses ingredients I usually have in the pantry. Serve with a nice salad alongside.
1 pound pasta (I like linguine or fettuccine)
3 tablespoons olive oil, divided
3 garlic cloves, pressed
3 (14 1/2-ounce) cans organic diced tomatoes in juice, drained
1/2 cup whipping cream (heavy cream)
1/2 cup coarsely chopped fresh herbs – whatever you like; basil, Italian parsley, etc.
1/2 cup grated Parmesan cheese plus additional for serving
Heat 3 tablespoon oil in heavy large skillet over medium-high heat. Add garlic and saute 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, herbs, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Add pasta to sauce in skillet (or, return pasta to the pot it boiled in and add the sauce); toss to coat. Serve with additional Parmesan cheese to sprinkle on top.