This is one of my favorite pasta dishes - lots of flavor, quick and easy to make and very filling!
Cook 16 oz box of mini pasta shells until tender and drain. In a large skillet, heat 2 Tbsp olive oil until hot. Add 6 large cloves of chopped garlic (I cheat and use 12 tsp of minced garlic from a jar) and saute' for 20 seconds. Quickly add a 12 oz can of petite diced tomatoes with juice. Let cook over medium heat for 5 minutes, stirring occasionally. Reduce heat. Add 2 Tbsp chopped basil. Stir in 1 pint heavy cream. Cook until slightly thickened. In a large bowl, pour mixture over cooked pasta shells. Stir in 3/4 cup freshly shredded parmesan cheese, 1 Tbsp salt (I use less salt) and black pepper to taste. Serve immediately.
I like the vegetarian version, but you can also add grilled chicken or shrimp.
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1 comment:
Jenny, this one sounds really good. Does it make a pink sauce? Bill is not too fond of white sauce pasta, but maybe the pink will be better. I love all the garlic. Never enough garlic for me. :) Thanks, will play along and add recipes later. This is such a great idea. I hope everyone will play. Need some new recipes.
Love,
Jan/mom
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