Pasta with Tomato Cream Sauce

This was absolutely delicious and so quick and easy to throw together.  I found this one over on A Bountiful Kitchen when I was looking for ways to not go crazy during COVID-19.  I'm going to be trying a few more of hers as well.

Also, because I know my kids, I took a hand blender (you could use a normal blender as well) to blend up the tomatoes with the cream after they had simmered.  Everyone loved it!

Ingredients

• 2 Tbsp. Butter
• 2-3 Tbsp. Olive Oil
• 4 Cups or 2 12-oz cans chopped tomatoes, not drained
• 1 clove garlic, fresh, minced or prepared
• Salt and Pepper
• 1/2 Cup Heavy Cream or Half-n-Half, I recommend heavy cream
• 1 Cup Grated Parmesan
• 3/4 lb. dry pasta or fresh 20 oz. pasta
• 1/3 Cup fresh Basil or 2 Tbsp. dried Basil

Instructions

• Start water boiling on stove. When water is boiling, add pasta and cook while preparing sauce.
• Place butter and olive oil into a large saute pan over medium high heat.
• Add the tomatoes to the pan, saute for 5 minutes. Add garlic. Saute another minute.
• Add salt,pepper, and cream. Taste and adjust seasoning.
• Drain the pasta (saving some of the water for sauce) add cooked pasta to tomato cream sauce. Lightly toss the pasta and sauce together.
• Add Parmesan cheese and basil. Toss again. Serve immediately.
• If the sauce is too thick, add a few tabelspoons of hot pasta water to thin sauce.