Heat olive oil in a frying pan, sauté chopped garlic and add tomato puree. Simmer for a while and finish with cherry tomatoes, fresh cream, salt and crushed pepper.
Cook the Del Monte Penne Rigate pasta in 3 litres of salted boiling water for 9-11 minutes, stirring occasionally and drain well.
Mix the cooked Penne Rigate with the prepared sauce and serve hot, garnished with grated cheese and fresh Thyme or Basil.
