about 40 min
Penne & Cherry Tomatoes in Garlic Cream
1 lb Penne
Healthy drizzle of Olive Oil
1 c red cherry tomatoes
1 c yellow cherry tomatoes (if yellow cherry are not available, use 2 c red cherry tomatoes)
6 cloves garlic, chopped fine
1 c whipping cream
¼ tube anchovy paste
¼ c grated Parmesan
½ tsp chili flakes
20 cracks fresh Black Pepper
½ tsp Salt
Handful of fresh Basil, roughly chopped
Step by Step Instructions
Put a large pot of salted water on to boil for the pasta.
Drizzle olive oil into a heavy skillet and bring up the heat to medium high (not too hot – you don’t want the oil to smoke!). Add whole cherry tomatoes and salt, stir to coat and cook for about 5 minutes, stirring occasionally. It’s ok if the tomatoes char a bit!
When tomatoes begin to split add garlic, anchovy paste, pepper, and chili flakes. Sauté for one minute, then add whipping cream and let simmer gently until cream begins to reduce then mix in parmesan cheese and continue simmering until sauce has thickened. Reduce heat to low until pasta is al dente.
Cook pasta to al dente according to package instructions, drain and return to the pot. Pour sauce over pasta and mix well, then add basil and mix gently until sauce and basil are well distributed.
Serve into pasta bowls, sprinkle with fresh Parmesan, garnish with a sprig of basil, and serve.