Ingredients
Scale
- 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 and sauté minced garlic until fragrant (about 2 minutes).
- Add diced tomatoes with juices to the skillet and simmer for 5 minutes until slightly thickened.
- Reduce heat, stir in heavy cream, and let bubble gently for 2 minutes.
- Mix in grated Parmesan cheese until melted; season with salt and pepper.
- Drain pasta, reserving some cooking water, then combine pasta with sauce, adding reserved water as needed for consistency.
- Serve hot, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 410
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg