Creamy Pasta Pomodoro
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Creamy Pasta Pomodoro
Description
Creamy Pasta Pomodoro starts with a homemade marinara sauce, gently simmered with olive oil, shallots, garlic, tomatoes, balsamic vinegar, and spices like oregano and red pepper flakes. This base offers a vibrant tomato flavor with subtle sweetness and herbaceous hints. The sauce is then blended with raw cashews, tomato paste, and water to create a smooth, creamy consistency that coats the rigatoni pasta evenly.
The rigatoni is complemented by zucchini slices sautéed with fresh thyme, cooked just until lightly browned to add mild vegetal flavor and texture. Additional greens like spinach and fresh herbs like basil and parsley are stirred in for freshness and color. The balance of rich, creamy sauce and the lightly cooked vegetables creates a harmonious dish with bright, comforting flavor.
To optimize creaminess, soak cashews for at least two hours if your blender is not high-powered, which helps achieve a smoother sauce. The sauce is loosened with pasta cooking water before combining to ensure it clings nicely to the pasta. With fresh tomatoes, herbs, and a creamy texture, this pasta makes a satisfying and flavorful meal option.
Ingredients
Basic marinara
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons shallot finely minced
- 1 garlic finely minced, large clove
- ¼ teaspoon salt sea salt
- black pepper freshly ground
- 1 chopped tomatoes 14-ounce can
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch oregano dried
- Pinch crushed red pepper flakes
Creamy Tomato Sauce
- Marinara recipe from above
- ¼ cup cashews raw, see note
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water
- ¼ to ½ teaspoon salt sea salt
For the pasta
- 10 ounces rigatoni pasta
- extra-virgin olive oil for drizzling
- 2 zucchini sliced into thin half moons, medium
- 2 tablespoons thyme fresh leaves
- 2 cherry tomatoes 14-ounce cans, Mutti brand, drained
- 6 cups spinach or mix of spinach and arugula
- ¼ cup parsley chopped parsley or sliced basil
- ¼ cup basil chopped parsley or sliced basil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often. Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.
- Make the creamy sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.
- While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.
- Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.
Notes
- Soak raw cashews for 2+ hours before blending for a creamier sauce if not using a high-powered blender.
User Reviews
Overall Rating
4.9
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