Oct 7, 2009

tomato cream sauce

can't decide between tomato or cream sauce for your pasta? constituents noisily lobbying against each other for one or the other? embrace the and. tomato cream sauce. i made this last night. you see i had to drive carpool for an hour in the late afternoon, come home for 45 minutes and head back out to high school curriculum night having fixed and eaten dinner during those same 45 minutes. sound familiar? the all too familiar school year rush. tomato cream sauce and freshly made cheese tortellini to the rescue. i am happy to report our dinner was ready in less than 30 minutes and at least 15 of that was water boiling, another 5 for parmesan cheese grating. phew. i even had time to brush my hair and change my clothes.

tomato cream sauce
3 TBSP olive oil
1 cup chopped fresh tomato (juicy heirlooms work great here, but so do cherry tomaotes)
1/2 teaspoon salt
2 TBSP organic heavy cream 
1/2 cup freshly grated parmesan cheese

start pasta water pot boiling. chop tomatoes. (seed or don't seed, it's up to you, i let the clock decide). place in bowl. add salt and olive oil. stir. let rest while you prep grated cheese and vegetables. cook veg. set table. heat saucepan to medium. add salted tomatoes. swirl around for a few minutes. start fresh pasta. add cream. swirl again. sprinkle in parmesan cheese. swirl and sprinkle until all set. allow to simmer another minute or two. drain pasta. pour sauce over pasta. put back on stove for a minute in the warm pan. stir gently. serve. my kids are crazy for this sauce. really nice to have some fresh italian bread to mop up the remaining sauce. tart, creamy, salty, richly satisfying. 

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