Creamy Tomato Sauce

2 Tablespoons Extra Virgin Olive Oil

1 medium onion, diced

2 cloves garlic, crushed

fresh ground pepper

1 (28 oz) can Tomato puree

1/2 cup light cream

fresh basil, shredded

Parmigiano Reggiano cheese, grated or shredded

1 pound of your favorite pasta, cooked according to package directions

-Heat a medium saucepan on medium heat. Add the oil. When the oil gets hot, add the onion and garlic (I

crush the garlic directly into the pan).

-Stir the onions and garlic around for a minute or two, until they start sizzling and you start to see a bit of

color on the bottom of the pan.

-Add the tomato puree, and salt and pepper to taste.

-Stir the sauce until it starts to bubble, then reduce the heat and let it simmer for about 30

minutes, stirring occasionally.

-While the sauce simmers, cook your pasta according to package directions.

-You might want to save a bit of the starchy pasta water just in case you need to thin the sauce down a bit.

Sometimes it gets too thick when it simmers and a little bit of pasta water works wonders to bring it back.

-Remove the sauce from the heat. Stir in the cream and the basil.

-Pour the sauce over the drained pasta and serve immediately, topped with shredded parm and additional basil, if

desired.