water
4 tsp. chicken boullion
8oz. dry penne rigate pasta
1 1/2 tbsp olive oil
2 large cloves garlic, minced
1 cup heavy cream
1 lb. roma tomatoes, seeded and diced
1/2 cup basil, chiffondaled
parmesan cheese

Bring water and the boullion to a boil. Add pasta and cook 10-14 minutes, until al dente. Drain into colander.

Heat olive oil over med-hi heat. Add garlic and saute.  As soon as you see color in the garlic, take it off the heat and add the cream, tomatoes, and half of the basil.
If the garlic is sauted too long, it gets bitter.

Stir the cooked penne into the sauce mixture.  There should be plenty of heat between the sauce mixture and the pasta to serve, but if not, heat on medium for 2-3 minutes.
Garnish with the other half of the basil and some parmesan cheese.

If you want some meat with this dish, some grilled shicken seasoned with season salt, garlic powder, and pepper goes perfect.

Really, you can use any pasta with this dish. I actually prefer bow-ties.