This pasta dish is heartier than pasta with marinara sauce, but certainly not as rich (and calorie-laden) as an alfredo. It's a great marriage of the two-- creamy and full of tomato flavor. It reminds me a bit of vodka sauce. The pasta is great on its own, or you could serve it with grilled chicken or roasted veggies to round out the entire meal.
Ingredients:
- 2 Tbs. extra virgin olive oil
- 2 shallot, finely chopped
- 2 garlic cloves, minced
- 1 14-oz. can of petite diced tomatoes with juice
- 1/4 tsp. Kosher salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. dry basil
- 1/2 tsp. dry oregano
- 1/2 cup mascarpone cheese
- 2 Tbs. fresh basil, chopped
- 8 oz. pasta, cooked *I used whole wheat linguine
Carefully pour the tomatoes and juice into the pan, stirring to incorporate. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thickened, about 20 minutes.
Once the sauce has thickened, add the salt, peppers, basil, oregano, and mascarpone cheese. Stir to combine. Stir in the fresh chopped basil and add the pasta. Toss gently to combine and serve warm with grated Parmesan or fresh basil, if desired.
Adapted from original recipe via OMG! I Love to Cook.
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