Ingredients

1/2 to 1 pint of light cream

1 box of pasta

1 can petite diced tomatoes

3 cloves garlic finely chopped

2 table spoons olive oil

shredded Parmesan for topping

Preparation

  1. cook pasta
  2. about five minutes before dumping pasta cook olive oil and garlic for roughly 5 min in a ten inch skillet.
  3. add tomatoes and juice into skillet and stir.
  4. let simmer for 1 minute then add the creme.
  5. let sauce thicken for about 3 minutes then serve over pasta