Cooking Time: 30 minutes

Serves 6

 What You Need:

• 1 16oz box of rigatoni, cooked al dente
• 6 cloves garlic, peeled (or unpeeled and you can peel before eating!)
• Olive oil
• 1 28oz can crushed tomatoes
• ½ cup heavy cream
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• Salt
• 2 tsp crushed pepper
• ½ cup parmesan cheese
• A handful of baby tomatoes
• Fresh basil, torn or leaves picked

 How to Make it:

1. Preheat oven to 375
2. In a large casserole dish, combine pasta, garlic, a glug of oil, tomatoes, heavy cream and Romesco sauce. Add salt, crushed pepper to your taste, and the cheese. Add the tomatoes and drizzle again with olive oil.
3. Bake at 375 degrees F for 15 minutes then add in the basil and serve