Creamy Penne Pomodoro

Creamy Penne Pomodoro - from "Notably Nashville" produced by the Junior League of Nashville

Add cooked shrimp or chicken for a one-dish meal

• 16 ounces uncooked penne
• coarse salt to taste
• 2 tablespoons olive oil
• 1 to 2 tablespoons minced garlic
• 3 or 4 fresh basil leaves, slivered, or 1 teaspoon dried basil
• 4 cups chopped tomatoes
• salt and freshly ground pepper to taste
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese

Cook the pasta al dente with coarse salt to taste in boiling water in a saucepan: drain and keep warm.

Heat a skillet over medium heat for 1 minute. Add the olive oil and heat for several seconds. Add the garlic, basil, and tomatoes and saute for 8 minutes, stirring frequently. Season with salt and pepper. Remove from the heat and stir in the cream.

Combine the tomato mixture with the pasta in a large bowl and toss to mix well. Sprinkle with the Parmesan cheese.

Serves 6.