Thursday, January 6, 2011

Creamy Tomato Basil Pasta

I had some fresh basil left over from making bruschetta for New Year's Eve (have I ever posted a recipe for that...?) and decided to rig up a yummy pasta sauce to finish it off. This makes enough sauce for an 8 oz box of spaghetti or a 12 oz box of rotini or penne. And it goes great with soft garlic breadsticks.


2 (14.5 oz) cans petite diced tomatoes
1/2 onion, diced
3 cloves garlic, minced or pressed
1 Tbsp. olive oil
2 tsp. basalmic vinegar
1 1/2 tsp. sugar
4 oz. cream cheese, cut into small pieces
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste

In a heavy saucepan, heat olive oil over medium heat. Saute onions and garlic until tender. Stir in tomatoes, basalmic vinegar, and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in cream cheese, Parmesan, and basil until thoroughly combined. Add salt and pepper. Serve over your favorite pasta and sprinkle with additional Parmesan.

1 comment:

Vic and Marion said...

sounds yummy, something I may try even though I don't like tomatoes.