Tomato Cream Pasta Sauce

1. 1

   Heat the oil in a saucepan.

2. 2

   Add the garlic, and turn down the heat to medium-low.

3. 3

   Cook for a couple of minutes, stirring regularly, and then add the halved cherry tomatoes and a small dash of water.

4. 4

   Cook for 5 more minutes, gently squashing most of the tomatoes with a wooden spoon to release some of the juices.

5. 5

   Add the cream cheese and tomato puree, and another dash of water.

6. 6

   Stir until the cream cheese has melted and the ingredients have combined to form a glossy sauce.

7. 7

   Season to taste, and add the fresh parsley.

8. 8

   Serve with your favourite pasta.

* Per serving · 4 servings · Values may vary.