Creamy Tomato Pasta

Steps

1. Bring 5 cups of water to a boiling point in a pot over high heat.
2. Add 1/2 teaspoon of salt and stir occasionally.
3. Cook the dried pasta (Penne Rigate) according to package instructions until al dente (firm but cooked), which takes about 10-11 minutes. Do not overcook.
4. Once cooked, strain the pasta out and reserve some of the stock for later.
5. Drizzle olive oil into a pan to avoid sticking, then mix in 2 tablespoons of butter and 1 tablespoon of olive oil.
6. Add minced garlic and sauté on low heat for a few seconds. Add chili flakes if you prefer spicy.
7. Add the roughly sliced tomatoes, 1 teaspoon of salt, and 1 teaspoon of sugar to the pan.
8. Cover and cook over low heat for 5-10 minutes. Mash the tomatoes well and remove the skins (optional).
9. Stir in 2 tablespoons of tomato paste, 4-5 tablespoons of pasta stock/water from boiling, and 1/2 cup of cooking cream.
10. Season with a pinch of black pepper and 1/4 teaspoon of dried oregano & basil.
11. Add the boiled pasta to the sauce and toss to coat.
12. Serve topped with 2-3 tablespoons of Parmesan cheese and fresh or dried parsley/basil leaves for garnish.