Creamy Tomato Pasta

My mother is a great cook, and I’m really trying to follow in her footsteps. I want to learn all her delicious recipes that she shows better than the back of her hand, but I also like adding a yummy spin to it!

What I made today was Creamy Tomato Pasta, which is made with cream and tomato sauce. My mom makes it with Panna sauce, or Crema Mexicana, but all I had today was cream cheese, so it had a slightly different taste. Still, it was AMAZING!

Ingredients
1 large can diced/petite diced tomatoes
1 small can tomato paste
1/2 medium sized onion, chopped
3 garlic cloves, crushed or diced
1 tablespoon olive oil
1 handful basil leaves, diced, or dried basil if that’s your only option
1/4 cup Crema Mexicana or 2 oz cream cheese
1 box any type of pasta
salt and pepper, to taste
2 tablespoons Parmesan cheese

Directions
1. In a pot (or skillet), saute garlic and onions on medium heat. While waiting for them to cook through, put on a pot to boil your pasta.
2. When your garlic and onions have been sauteed but NOT browned, pour the diced tomatoes and tomato paste into the pot. Fill the large can halfway with water and pour that into the pot as well. Keep this on medium heat. After 3-4 minutes, a lot of tomato juice will have come out of the tomatoes, but to speed up the cooking process, crush the tomatoes with a spatula.

3. After a few minutes, add basil, salt, and pepper to taste. Allow to cook for about five more minutes, then put the cream or cream cheese into the pot.

4. Let the cheese melt and mix it thoroughly into the tomato sauce. Once the cheese is mixed evenly, add Parmesan cheese and let let the mixture cook for about five more minutes. We want to make sure the sauce is finished completely, which is why we let it cook so long!

Viola! A yummy, creamy pasta that tastes like ambrosia!  Let me know if you try it!

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