Pink Pasta


MAKES: 4 to 5 • READY: in 20 minutes


1 pound spaghetti pasta
4 tablespoons olive oil, divided
1 large or 2 medium whole garlic cloves, peeled
1 15-ounce can good quality plain tomato sauce
1/4 teaspoon sea salt
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese


1. Start the Pasta:
Bring 4 quarts of water to a boil, in a large pot, over high heat. When the water is boiling, add 2 tablespoons salt and penne. Reduce heat to medium-high and cook, uncovered, according to package directions, stirring occasionally.

2. Meanwhile start the Sauce:
Heat 2 tablespoons olive oil, in a medium saucepan, over low to medium heat. Add garlic and cook for 2 minutes – don’t let the garlic burn. Discard garlic.

3. Add tomato sauce. Stir to mix and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.

4. Remove from heat and stir in salt and heavy cream.

5. Drain spaghetti and toss with the sauce, adding remaining olive oil. Sprinkle with Parmesan cheese and serve.