Ingredients
8 ounces penne dry pasta
2 tablespoons oil
2 cups cherry tomatoes
8 cloves garlic smashed & roughly chopped or 1 tablespoon garlic powder
1/2 cup unflavored yogurt, sour cream, cream cheese, or unsweetened non-dairy cream
2 tablespoons dried basil or Italian seasoning
salt & pepper to taste
Directions
1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty pot back on the stove.
4. Add the oil to the pot over medium heat. Add the tomatoes and cook for 10 minutes, stirring frequently – you can partially cover and/or lower the heat as needed to avoid splattering. The tomatoes should be burst after 10 minutes.
5. Add the garlic, salt & pepper to the pot and gently press the tomatoes to release their juices. Toss for 2 minutes or until the garlic is tender.
6. Add the pasta back to the pot with the cream & basil. Toss until the pasta is coated. Taste and adjust the seasonings as needed.