Pasta w/ Tomato & Cream Sauce

COURTNEY FJELDSTED

2 tablespoons olive oil

2 garlic cloves, minced

1 (14-ounce) can crushed tomatoes

2/3 cup heavy cream

2 tablespoons chopped fresh herbs (I love basil!)

salt and ground pepper

8 ounces cooked pasta

Parmesan cheese

Heat oil in a medium saucepan, add the garlic and cook until golden—don't let it burn! Stir in the tomatoes, bring to a boil, turn heat down and simmer, uncovered for 20 minutes, stirring occasionally to prevent sticking. The sauce is ready when you see the oil separating on the top.

Add the cream, bring SLOWLY to a boil again and simmer until slightly thickened. Stir in the herbs, taste and season well with salt and pepper. Serve over hot pasta and sprinkle with extra herbs and freshly grated Parmesan.