Creamy Pomodoro Pasta
Dear food lovers, I offer you a delightful escape in the middle of the week: Creamy Pomodoro Pasta! When you return home from work, this recipe, which you can quickly prepare to satisfy your hunger, is like a feast of flavors. With its rich tomato sauce and creamy texture, it will delight your taste buds. Believe me, once you try this recipe, you'll want to make it again.
- 1 tablespoon extra virgin olive oil
- 3 tablespoons finely chopped shallots
- 1 large clove garlic (finely chopped)
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 can of 400 grams chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- A pinch of dried oregano
- A pinch of red pepper flakes
- ¼ cup raw cashews
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water
- ¼ to ½ teaspoon sea salt
- 280 grams rigatoni pasta
- Extra virgin olive oil for drizzling
- 2 medium zucchinis (thinly sliced into half moons)
- 2 tablespoons fresh thyme leaves
- 2 cans of 400 grams Mutti Cherry Tomatoes, drained
- 6 cups spinach or spinach & arugula mix
- ¼ cup chopped parsley or sliced basil
- Sea salt and freshly ground black pepper
In a small saucepan, heat the olive oil over low heat. Add the shallots, garlic, salt, and pepper. Cook, stirring often, for 3 minutes.
Add the tomatoes, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer on low heat for 20 minutes, stirring occasionally.
Add the marinara sauce, cashews, tomato paste, salt, and water to a blender. Blend until smooth.
Cook the pasta in a large pot according to package instructions or until al dente.
In a non-stick pan, heat the olive oil. Add the zucchini, thyme, salt, and pepper. Sauté until lightly browned. Add the tomatoes, reduce the heat to low, and cook for 2-3 minutes. Add the spinach and stir until wilted.
Transfer the pasta to serving bowls, add the creamy sauce, and toss to coat. Distribute the vegetables and sprinkle with parsley or basil.
Creamy Pomodoro Pasta Cooking Tips
Don't discard the pasta water; you'll need it to loosen your sauce. Using this water to adjust the consistency of the creamy sauce gives an exquisite result.
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