Ingredients
½ lb (220g) rigatoni
12 oz (350g) cherry tomatoes
2 tbsp olive oil
2 garlic cloves, minced
2 tbsp tomato paste
1 cup (240ml) heavy cream
Salt and pepper to taste
Directions
Step 1
Cook the pasta in salted boiling water until al dente. Keep some pasta cooking water. Drain and set aside.
Step 2
Heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Step 3
Add the cherry tomatoes. Cook them until they become tender. You can gently press and crush the tomatoes with the back of a wooden spoon as they cook.
Step 4
Stir in the tomato paste. Incorporate the cream. Season the sauce with salt, pepper, and any desired herbs or seasonings.
Step 5
Add the cooked pasta. Stir until the pasta is coated with the sauce. Add pasta water if needed.
Step 6
Serve hot with the cheese of your choice. Enjoy!
