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Tomato Basil Cream Penne

Tomato Basil Cream Penne
  • 1 box Banza penne
  • 1/2 half & half or heavy cream
  • 1/2 cup vegetable broth
  • 1 28-ounce can peeled San Marzano tomatoes
  • 1/4 cup minced basil, plus extra for topping
  • 2 teaspoons chopped thyme
  • 1 bay leaf
  • 1 small onion, diced small
  • 3 garlic cloves, minced
  1. Empty the can of tomatoes into a large mixing bowl, and crush them with your hands. Add the chopped basil, thyme, bay leaf, a few big pinches of salt, and a few grinds of ground pepper. Let it sit and marinate while you cook the other ingredients.
  2. Heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until the onion is soft and translucent, about 5 minutes.
  3. Add the garlic to onion mixture and stir, cooking for ~1 minute. Then add the tomato sauce, increase the heat, and bring it to a rolling simmer. Cover. turn the heat down to low, and let the sauce simmer for 20 minutes until the sauce has reduced and thickened a bit.
  4. While the sauce simmers, cook and drain pasta according to instructions.
  5. Remove from sauce from heat, add in the cooked pasta, and stir in the cream. Top with extra basil. 

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