This is delicious, and one of Laken’s favorite foods.
1/3 cup extra virgin olive oil
3-4 cloves garlic, to taste
Enough Roma tomatoes to cover surface of skillet
Tomato paste, if desired
1/4 cup heavy cream
Handful fresh parsley
Box rotini, I like whole wheat
Boil some water for your pasta. Cook it however the box tells you.
Put 1/3 cup olive oil in a large skillet over medium heat. Add garlic and fill skillet with tomatoes. Cook until tomatoes collapse. Stir often to make sure not to burn the garlic! If you do, just scoop out the most burned garlic and add some more.
When the tomatoes have sufficiently collapsed you should be able to stir them into a sauce-like consistency. This usually takes 15-20 minutes.
If you want a thicker sauce, you can add in some tomato paste at this point.
Once this is mixed, add your heavy cream and stir until mixed. Let this simmer for a minute or two.
Combine with your drained pasta and desired amount of grated Parmesan cheese, stirring together over low heat for about 4 minutes. Throw in your basil and you are finished.