Tomato Basil Pasta
I made myself some cupcakes for a post-marathon/birthday celebration a few weeks ago. These tiramisu cupcakes might be the most complicated cupcake I’ve ever made but I promise, they were worth it. They took a lot of steps and required a lot of standing – all of which I did just mere hours after running 26.2 miles – but each bite made each achy step worth it. I ate four the day I made them.
What’s unfortunate about making these guys was the leftover heavy cream I had in the refrigerator. I don’t generally have the stuff on hand for cooking or baking, so this was a problem. I’m not one to throw things out so I was forced to go ahead and use it and the recipe I decided up was awesome.
This creamy tomato basil pasta sauce was simple but fantastic. I served it to a dinner guest and all the plates were cleaned in short order. My husband claimed leftovers shortly after dinner and I actually ended up using some of the leftover sauce over roasted cauliflower as well. All delicious.
It is a little unfortunate, though, because thanks to this recipe it seems that maybe I’ll be making a point to buy heavy cream for cooking rather than struggling to use it up as leftovers.
Creamy Tomato Basil Pasta (adapted from So Tasty, So Yummy)
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, roasted (directions below)
3 tablespoons tomato paste
1 teaspoon dried basil
2 cans (14.5 ounce) of tomatoes
½ cup water
1 cup cream
1 pound of cooked pasta
- Heat oven to 450 degrees and place peeled garlic, wrapped in aluminum foil, on the top rack. Let roast for 5-10 minutes, until soft.
- In a large sauce pan, sauté the onion in the oil over medium heat until soft, 3 to 5 minutes.
- Add the tomato paste, dried basil, tomatoes, roasted garlic and water.
- Bring to a boil and then reduce heat to a low simmer for 20 minutes.
- Using an immersion blender, puree the tomatoes until there are only a few chunks remaining.
- Pour cream into a bowl and ladle in a small portion of the warmed sauce to bring the cream up in temperature. Add the cream sauce mixture to the entire pot of sauce and warm through.
- Serve over hot, cooked pasta.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)