Hello, please meet my new best friend: Creamy Tomato Pasta.
Because carbs are our friends, right?
(If you disagree, please unsubscribe from this blog. #Kiddingnotkidding… )
We all know that I love carbs. If I could eat pasta every day for the rest of my life without gaining 5,742 pounds, I would totally do it.
Creamy Tomato Pasta is the perfect meal when you’re craving Italian food but don’t want to go out to get it (or spend money on delivery fees).
Good, authentic Italian cooking is about creating great flavor while using very basic ingredients. Like I discovered with Chicken Saltimbocca, It doesn’t have to be fancy; it just has to taste good.
This book-inspired recipe for A (Not So) Lonely Planet: Italy makes me think of a meal that main character Marina would have at a trattoria in Rome or a restaurant balanced atop a rocky cliff in Capri.
It’s simple, it’s fresh, and it’s goddamn delicious.
Let’s stop and take a quick poll:
How many of you have been making tomato-based sauces using, well, tomatoes?
We’re talking any type of tomatoes. Chopped, diced, canned, fresh, crushed, whole, etc.
Yeah, me too. For years, I’ve tried making sauces that are restaurant quality, only to come away with watered-down versions of my favorite dish.
It wasn’t until I tried using tomato paste that my sauce game leveled up. *mind blown**
Tomato paste gives you all the intense, robust tomato flavor you’re craving without all the extra juice and water, leaving you with a thick, rich sauce that coats each and every noodle. YUM.
Once you try it, there’s no going back.
The main takeaway from this post?
Make Creamy Tomato Pasta. Dump a bunch of freshly grated cheese on it. Spoon an overly large serving into a bowl, then shovel the pasta into your face.
Repeat as needed.
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Creamy Tomato Pasta
Ingredients
- 1 lb penne pasta
- 2 tbsp extra virgin olive oil
- 1 shallot, diced
- 1 heaping tsp dried basil
- 1 heaping tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 cup reserved pasta water (what you cooked the pasta in)
- 6 oz can of tomato paste
- 1 cup heavy cream
- 1/4 cup low sodium chicken broth
- 1 tbsp unsalted butter
- 1/2 cup freshly grated pecorino romano cheese
- 1/4 cup chopped fresh parsley (optional)
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
PREP INSTRUCTIONS
- Chop shallot and set aside.
- Grate cheese and set aside.
- If using parsley for garnish, chop and set aside.
COOKING INSTRUCTIONS
- Cook penne pasta according to package instructions. Near the end of the cooking time, carefully scoop out 1 cup of pasta water. Set reserved water aside, then you can drain the pasta like usual. Set cooked, drained pasta aside.
- While the pasta cooks, make the sauce: Heat oil in a large skillet over medium-low heat and add chopped shallot. Stir to coat and cook 3-5 minutes, stirring regularly, until softened and golden.
- Deglaze the skillet with a splash of the chicken broth, stirring to release any browned bits from the bottom of the pan.
- Add the tomato paste, dried basil, dried oregano, and red pepper flakes to the skillet. Slowly stir ingredients together for 4-5 minutes, until smooth and thick.
- Stir the remaining chicken broth, heavy cream, salt, and pepper into the skillet. Taste and adjust seasonings to your liking.
- Add cooked, drained penne pasta to the skillet, along with the butter, grated cheese, and 1/4 cup (just 1/4!!) of the reserved pasta water. Stir pasta into the sauce, which should start to thin out from the pasta water. If you want the sauce a little thinner, stir in another 1/4 cup of reserved pasta water. I used a total 1/2 cup of pasta water in my version, FYI. Discard whatever remaining pasta water you don't use.
- When sauce has reached your desired thickness, remove skillet from heat. Serve Creamy Tomato Pasta immediately and garnish with chopped parsley and extra cheese if desired.
Oh my gosh this looks SO GOOD! Must try 🤩
It is so tasty!!!! If I could face plant into this pasta, I would. For reals.
Hi CJ, just purchased The (not so) Lonely Planet and will make this pasta tonight. Leaving for Italy May 13th. Your adding to my inspiration! Cheers.
Hurray! I’m so glad you’ve been inspired by the book AND the recipe. 🙂 I hope you enjoy both as much as I did! And have a wonderful time in Italy. Marina’s adventures will definitely get you in the mood for some fun.
CJ’s dish is the perfect companion for Marina’s adventure, EXACTLY what Ernesto would serve her.
Hurray!! Glad this is Marina-approved, haha.