After a very long and sad week, which culminated in a very long and sad day, all I wanted was to go home, change into my pjs and eat a big bowl of hot, comforting pasta.
I settled on what a friend and I call compromise pasta as it’s a simple dish, but a very tasty and homely dish that I’ve been cooking for many years now.
We call it compromise pasta because I prefer white pasta sauces and he prefers the red ones. This recipe combines them both, a red base with a creamy texture.
It is simplicity and satisfaction.
I’m sharing this comforting bowl of pasta with the Fiesta Friday #64 gang, created by Angie @The Novice Gardener, whose co-hosts this week are Ginger & Bread and Safari Of The Mind. Good food and good people is just what the end of this week needs. Happy eating everyone!
Fresh Tomato, Red Pesto and Cream Pasta
- 500g penne (or any kind of short pasta)
- 6 large, ripe tomatoes (cored and roughly chopped) *
- 1 to 2 tablespoons of powdered vegetable (or chicken) stock (to taste as their saltiness varies)
- 300 ml thickened cream
- 200g sundried tomato pesto **
- ¼ cup parmesan cheese (preferably fresh, finely grated)
- Cook the pasta as per the packet’s directions, but make sure to not add any oil to the water. Drain when cooked.
- Meanwhile, add the chopped tomatoes to a heavy-based, large frying pan and cook over medium heat until they begin to soften. Add the powdered stock and stir to combine.
- When the tomatoes have softened, add the thickened cream and the sundried tomato pesto and stir to incorporate the pesto. Check the seasoning and add more salt if needed. Bring back to gentle simmer.
- While the sauce is still simmering, add the cooked pasta and gently mix until all the pasta is coated in some sauce.
- Scatter the parmesan cheese over the top, stir once more and serve hot with a crisp salad.
* You could peel the tomatoes if you really wanted to, but I have found that keeping the skin on does not impact this recipe, in fact, it adds a bit more texture to the sauce.
** Use the thickest sundried tomato pesto that you can find. You don’t want to add unnecessary liquid to the pasta sauce. If need be, drain the excess oil from a runner sundried tomato pesto and then add it the tomato and cream mixture.