2 Tbsp chopped fresh herbs (such as basil, oregano or parsley) **
salt and pepper
4 Cups pasta (any variety) cooked according to package directions
(This recipe can easily be doubled)
**Although this recipe works best with heavy cream, I have made it with milk or light cream. It still tastes great but you can avoid the extra calories this way. As well, it is rare for me to have fresh herbs in the house. I usually substitute the fresh herbs for a teaspoon of dried Italian seasoning.
How to make it
Heat the oil in a medium saucepan and add the garlic, and cook for 2 minutes until golden (be careful not to burn the garlic)
Stir in the tomatoes, bring to a boil and simmer for 20 minutes, stirring occasionally. The sauce will thicken as extra liquid evaporates during the simmering stage.
Add herbs and salt and pepper to taste.
Add the cream, bring slowly to a boil again and simmer until slightly thickened (approximately 5-10 minutes)
Add cooked pasta to the sauce and toss to thoroughly coat the noodles. Serve piping hot. Depending on taste, you may like to serve it with a sprinkling of cheese on top.