Tomato Basil Cream Pasta

Instructions

1. 1

   Peel and mince the garlic. Roughly chop the basil, keeping 5 g separate for finishing.

2. 2

   Put the 3000 ml water and 1.5 tsp salt in a covered 5-liter pot. Bring to a rolling boil over high heat, allowing about 12–15 minutes. Remove the lid, add the penne and cook at a steady boil over medium-high heat until just tender, usually 10–12 minutes; follow the packet timing and stir occasionally.

3. 3

   While the pasta cooks, warm the olive oil in a deep 28 cm frying pan over medium-low heat for 1 minute. Add the garlic and cook for 1 minute without browning. Stir in the tomato paste, red pepper flakes and 15 g basil. Cook for 2 minutes, stirring, until the paste darkens slightly. Remove from the heat until the pasta is almost ready.

4. 4

   Shortly before draining the pasta, carefully scoop 250 ml of its cooking water into a heatproof measuring jug. Return the sauce pan to low heat and stir in the cream, 150 ml of the reserved water and the remaining 0.5 tsp salt. Warm for 2 minutes until gently bubbling, without boiling hard.

5. 5

   Drain the pasta and immediately add it to the sauce with the remaining 100 ml reserved cooking water. Toss over medium-low heat for 1–2 minutes, until the sauce looks glossy and clings to the pasta.

6. 6

   Remove from the heat, fold in the reserved 5 g basil and divide among four bowls. Serve immediately.