Creamy Tomato Pasta
Sorry for the hiatus! I was out of town June 25th-July 4th, and had no way of uploading anything to the blog! (And by out of town I mean, driving from the west coast all the way to the east coast!)
I have been trying to mix up my meal plan, so I’m not always eating tacos and homemade pizza. I tried a tomato-cream sauce via allrecipes.com. I changed my version slightly, because I am a lover of garlic.
Here is the recipe (with my modifications in bold):
- 2 tablespoons olive oil
- 1/2 onion, diced
- 3 cloves of garlic, minced
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 2 tablespoon fresh basil leaves
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon red wine vinegar (if you don’t want it too sweet.)
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, sugar, oregano, salt and pepper into a blender and blend until consistency is slightly chunky. Pour blender mixture into saucepan. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Add red wine vinegar, to neutralize sweetness if desired.
Pour over or toss with cooked pasta. Grade plenty of parmesan cheese and dress it up with a fresh basil leaf on top.
If you want to try the original instead click: HERE.