Ingredients
Scale
- 12 oz fusilli pasta
- 1 head garlic
- 2 tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese, grated (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for about 30-35 minutes until soft and fragrant.
- While the garlic is roasting, cook the fusilli according to package instructions in salted boiling water. Drain and set aside.
- Once the garlic is cool enough to handle, squeeze the cloves out of their skins into a bowl. Mash them with a fork until smooth.
- In a large skillet over medium heat, combine the mashed garlic, diced tomatoes, and heavy cream. Stir in the basil, oregano, salt, and pepper. Let it simmer for about 5-7 minutes.
- Add the cooked fusilli to the skillet and toss to combine. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired. Enjoy!
- Prep Time: 10
- Cook Time: 35