Creamy Tomato Basil Pasta

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the halved cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.

4.Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Cook gently, stirring, until the sauce thickens slightly, about 2-3 minutes.

5.Add the cooked pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce needs thinning.

6.Stir in the chopped fresh basil leaves and adjust seasoning with additional salt and pepper if needed.

7.Serve immediately, garnished with extra fresh basil leaves.