Tomato Cream Sauce

• 1 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 can (28 oz) whole, peeled Italian tomatoes
• 1/3 cup heavy cream
• 1 tsp salt

Pepper to taste

Warm the olive oil in a large pan over medium heat. Add the garlic, and stir for 1 minute. Add the tomatoes (including the juice) to the pan, and break them apart using the back of a fork. Add the salt and cream, pepper to taste and let simmer 7 minutes. Add cooked pasta to pan, and toss. t8n