intensely trivial

Pasta with Creamy Tomato Sauce

This was tonight’s supper: penne with creamy tomato sauce.
It is so simple and good and inexpensive and filling. It would be a shame if you didn’t have the opportunity to eat it yourself.

Pasta with Creamy Tomato Sauce
adapted from Pasta Harvest, by Janet Fletcher

1/4 c. extra-virgin olive oil (I know, that sounds like a lot. Just put it in. It’s good.)
3 large cloves garlic, minced
3 14-oz. cans diced tomatoes (if it’s summer, use fresh, but right now the fresh ones taste like cotton)
salt and freshly ground black pepper
1/4 c. heavy cream
1 lb. penne
2/3-1 c. freshly grated parmesan cheese, plus additional for passing, if desired
2 T. minced parsley

Heat the olive oil in a wide, deep skillet on low heat. Put in the garlic and saute for 1 min., or till garlic becomes fragrant. Add the tomatoes, salt, and pepper, and stir to combine. Bring to a boil, and then lower heat to a simmer. Simmer 10-20 min., or till the sauce is a consistency that looks good to you.
Meanwhile, cook the penne in SALTED boiling water until al dente. Drain.
Add the cream to the tomato sauce, and stir and simmer till incorporated. Throw in the parsley. Adjust salt and pepper if necessary. Pour the sauce over the pasta. Dump the cheese on top. Mix until everything is combined. Eat immediately.
Pray for the ability to restrain yourself.

We had this with a big green salad. So simple, and sooooo yummy.


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  1. * Gail says:

    Looks amazing! Thanks for sharing it. Gail

    Posted 9 years, 2 months ago
  2. * clbeyer says:

    *sigh* I love this recipe. I think I’ll make it (again) tonight. We’re in need of something simple to eat and some good red wine to drink to kick off our crazy week.

    Posted 7 years, 4 months ago

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