Pink Pasta Sauce with Sautéed Cherry Tomatoes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4
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Calories
761 kcal
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Course
Main Course
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Cuisine
International
Pink Pasta Sauce with Sautéed Cherry Tomatoes
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This pink sauce pasta recipe is, at its heart, a tomato cream sauce topped with fresh summer tomatoes.
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Ingredients
Pink pasta sauce
- 1 talk celery
- 1 carrot
- ½ onion
- 2 cloves garlic
- 4 tablespoons unsalted butter
- 28 ounces canned whole tomatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- ½ teaspoon dried oregano or dried thyme or combo of the two
- ¼ teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- ½ cup heavy cream
Sauteed cherry tomatoes
- 1 teaspoon olive oil
- 2 pints cherry tomatoes, halved
- 2 cloves garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Assembly
- 1 pound short pasta of choice
- ¼ cup Italian parsley or basil, chopped
- 1 ounce (or more) grated Parmesan, to top
Instructions
Pink pasta sauce
- Place the celery, carrot, onion, and garlic in your food processor and blitz until finely chopped. Or finely chop these vegetables by hand.
- In a large lidded saucepan, melt the butter over medium-low heat.
- Add the vegetables and cook them until softened, about 5 to 7 minutes.
- Add the canned tomatoes and any tomato juice in the can to the saucepan. Remove any basil leaves that might have been with the canned tomatoes.
- Stir in the salt, pepper, thyme or oregano, and red pepper flakes. Cover and cook for 30 minutes, stirring occasionally and mashing the tomatoes to break them up. (This is the point where I start to heat the pot of water for the pasta and cook the cherry tomatoes.)
- When most of the tomatoes have broken down into small pieces, stir in the sugar. Taste the sauce and add more salt and pepper as desired.
- Turn the heat down to a low simmer and add the cream.
Sautéed cherry tomatoes
- Add the olive oil to a frying pan large enough to hold the tomatoes and heat over medium heat.
- Add the tomatoes, garlic, salt, and pepper and cook until the tomatoes have just started to wilt and release some juice.
Assembly
- Cook the pasta until al dente, drain, and then return to the pasta pot.
- Add the pink pasta sauce and cook over low heat for one to two minutes, stirring the pasta and sauce together.
- Ladle the pasta into bowls and top with the cherry tomatoes. Garnish with the chopped parsley or basil and top with Parmesan. Serve immediately.
Notes
- This recipe will serve 4 as a main course or 8 as a side dish.
Nutrition Information
Show Details
Calories
761kcal
(38%)
Carbohydrates
109g
(36%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
1339mg
(56%)
Potassium
1308mg
(37%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Vitamin A
5179IU
(104%)
Vitamin C
81mg
(90%)
Calcium
243mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 109g | 36% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 1339mg | 56% |
| Potassium | 1308mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 5179IU | 104% |
| Vitamin C | 81mg | 90% |
| Calcium | 243mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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