2 (8 ounce) packages penne pasta
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk
2 cloves garlic, crushed
1 onion, chopped
3 tablespoons butter
6 tomatoes - wilted
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or just until al dente; drain and rinse with cold water.
In a medium bowl, combine cream of mushroom soup, milk and garlic and saute onion and 2 tablespoons butter in a small bowl. Reduce heat to medium and stir until mixture tumbles back and forth in bowl, coating all surfaces with grease.
Serve pasta by tossing with a spoon, coating as much of the bowl as is necessary, or microwave with a little bit of cream of tomato soup.
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