Yield: 4-5 servings

Prep Time: 35 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

1/4 cup olive oil
1 package Penne pasta
Boiling water to cover
8 ounces heavy cream
1 jar dried tomato spread
3 tablespoon fresh oregano leaves
1 teaspoon salt
1 teaspoon pepper
3 cloves garlic, crushed
1 tablespoon paprika
2 cups cherry tomatoes, halved
2 tablespoons tomato paste
For Serving: 1 package Tnuva Muenster Cheese Slices, cut into small pieces

Instructions

1. Pour the olive oil into a wide shallow pot. Put the raw pasta in the center of the pot and surround with the rest of the ingredients, except for the boiling water.
2. Place on medium heat for 4 minutes. Add enough boiling water to cover all the ingredients.
3. Stir and reduce heat. Cover the pot, leaving a corner open and cook for 15 minutes. Remove lid and stir constantly until pasta is soft.
4. Remove from heat and serve with Muenster cheese.