Wednesday, July 27, 2011
Can you tell that I love tomatoes?? Particularly the lovely little sweet things growing in my garden? Here is another dish where fresh tomatoes take center stage. I had planned to make a dish that I found on Pinterest, but underestimated how many tomatoes that I already had at home (mix of garden fresh and store bought) and didn't have time to pick up more. (A two hour floor hockey game was looming on the horizon and I only had an hour to make, eat, and digest dinner!) When I started to prep the dish I realized that I would have to think on the fly and be a little bit creative. The dish went from being a straight tomato cream sauce, to a pasta with spinach, tomatoes, cream, and sun-dried tomatoes. The result was even better than what I had originally expected to be making. The pasta was creamy, delicious, and a little bit spicy. Fiddle with it a little bit to make sure you pasta isn't to dry (by adding more cream, olive oil, or pasta water).
Creamy Tomato and Spinach Fettuccine
200-250g Fettuccine (about half a regular sized box)
1-1/2 cups fresh cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1-1/2 teaspoons dried red pepper flakes
2 tablespoons sun-dried tomatoes packed in oil
Salt and pepper
1/2 cup cream (18%)
1 teaspoon concentrated tomato paste
1/4 cup Parmesan cheese, grated
1-1/2 cups fresh spinach
10 basil leaves
Start your water boiling for the fettuccine. Once the water boils, cook the fettuccine to al dente (slightly chewy).
While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later). Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes. Stir to ensure that the garlic doesn't burn. Allow the tomatoes to soften and cook for a good 5 minutes. Add in the sun-dried tomatoes and the cream. Cook another 3-5 minutes stirring every so often. Add tomato paste and mix well so that it disperses throughout the sauce. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute. The spinach should be just wilting as the pasta finishes cooking.
Use tongs to move the pasta from the water to the skillet with the sauce. (Don't be afraid to let a little bit of water come along for the ride). Stir well to coat the pasta with sauce. Serve with more grated Parmesan on top.