Creamy Caprese Pasta

配料

8 oz uncooked pasta such as penne, shells, or rigatoni

salt

olive oil

1 1/2 cups Raos

1 tbsp tomato paste

1/2 white onion, diced

2 cloves garlic, minced

4-6 oz mozzarella cheese, cubed or shredded

1/3 cup heavy cream

1 pint cherry/grape tomatoes (or diced fresh tomatoes

fresh basil

salt, pepper, and oregano

oven-safe baking dish

步骤

Prep all the ingredients, this recipe is quick!

Boil and drain the pasta, set it aside.

In a large skillet over medium-low heat, saute 1/2 diced onion until nearly translucent, seasoning with salt and pepper.

Add 2 cloves garlic, minced.

Keeping the heat relatively low, add a healthy tablespoon of tomato paste, using a spoonula to spread the tomato paste flat onto the pan, allowing the sugars in the paste to caramelize. Be careful not to burn the tomato paste. Keep scooping up the paste/onion/garlic mixture and spreading it flat onto the pan, cooking the paste for about 5 minutes. Season with oregano or Italian seasoning. Optional: add some chili flakes.

Toss in a pint of halved cherry tomatoes. I like to salt the tomatoes before tossing them in the pan. You can also leave some tomatoes whole so that they pop in your mouth! Allow the tomatoes to blister a bit.

Add at least 1 1/2 cups of your favorite tomato sauce to the pan, stirring to incorporate. Allow the sauce to simmer for about 5 minutes, and add 1/3 cup heavy whipping cream. Stir.

Dump in the cooked pasta, cubes of mozzarella, and chopped basil.

Throw this in the oven (350F for 10 min) if you have time, but it’s completely optional and can be done on the stovetop. Serve with crusty bread, a crack of black pepper, and extra basil garnish :)