- 1 pkg. (375 g) Catelli Whole Wheat Penne Rigate
- 2 cans diced tomatoes in olive oil
- 2 tbsp (30 mL) minced garlic
- Â½ cup (125 mL) Parmesan cheese
- 2 tbsp (30 mL) basil
- ½ cup (125 mL) cream
Cook pasta according to box instructions.
In a medium pan, over medium heat, add olive oil and garlic. Let simmer.
Add 2 cans of diced tomatoes into pan and simmer for 8 to 10 minutes.
Add basil, parmesan cheese and cream until cheese melts.
Drain your pasta, and toss with the tomato basil cream sauce and serve.