In the mood for a tomato pasta? But also feeling a creamy pasta? Consider your problem solved!
There are times where having a craving for a creamy pasta and a tomato pasta occur at the same time and rather than making two entirely separate pastas, this is a way of combining the two into one delicious pasta! I promise, this is a recipe that you'll want to make every Pasta Sunday.
I thought about this recipe for a while, but wasn't really sure how to execute it. That was until a large dinner party where I had to cook one creamy pasta and one tomato pasta. It was in letting the pasta touch and trying both the creamy and the tomato at the same time that I really found a great way of combining these two sauces.
Recipe Details
Ingredients:
500g of Rigatoni Pasta
1 can of whole peeled tomatoes
1 can of tomato purée
1 tablespoon of tomato paste
3 cloves of garlic
2 dried bay leaves
1/2 tsp red chili flakes
1 3/4 cups of water
1 cup of cashews
1 tsp pepper
Salt to taste
Description:
1. Start by slicing your garlic cloves into thin equal sizes and place in a pan with the red chili flakes and some olive oil on medium heat and cook until the garlic turns slightly tan. Next, add the can of whole peeled tomatoes crushing each tomato with your hand before putting it in the pan. After all the tomatoes have been crushed, pour in the remaining liquid in the can along with the tomato puree.
2. Continue to cook the tomatoes for about 10 minutes, moving the sauce every so often to keep it from burning. In the meantime, in a blender, add the cashews and water together and let blend until a very smooth consistency is achieved. Add a pinch of salt and set aside.
3. Next, add the tomato paste to the pan and mix it in with the rest of the tomato to combine it all together. Let the sauce continue to cook, getting rid of the majority of the water released from the tomatoes (about 15 - 20 minutes.)
4. Salt water and set it to boil. Once water has started to boil, pour in the rigatoni pasta and cook for about 10 minutes, or until the pasta is "al dente." Not undercooked, but not so soft to easily bite through it.
5. By this point, the tomato sauce will have cooked down quite a bit as it has released a lot of water. It is at this point that you add the cashew cream and mix everything together until homogenous. Taste the sauce and see if more salt or pepper are needed and add accordingly.
6. Once the pasta has finished cooking, set aside 1 cup of pasta water. Strain the pasta and add directly to the pan. Mix the pasta with the sauce until all of the pasta is evenly coated. If the sauce too thick, or isnt your desired consistency, add small amounts of pasta water and mix to help thin out the sauce a little or to add more substance to it.
7. Only thing left to do is plate up the pasta and enjoy!
Try it and Let Me Know What YOU think!
If you try this recipe and love it as much as I do, please send me a picture of what you make! I would love to see how other people interpret the recipe and if there are any additions that you made!
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