Tuesday, April 23, 2013

creamy roasted tomato basil pasta


I apologize for not posting for a while, but I have a legitimate excuse this time, so please hear me out.  See I have this medical condition...


It's called spring fever.


Let me elaborate.  It's something between a head cold and a rash.  Just like a head cold, I feel lazy as ever.  Book report? Heck no.  Clean my desk? Yeah right. Like a rash, I can't stop itching.  Itching to go outside.


In the winter time, I have nothing better to do than make fifty blueberry muffins and photograph them from different angles.   Now that it's 80-degrees, with sunbeams and clear skies, it's been a real struggle to get my butt in the kitchen.  (Let alone whip out my DSLR).  It's nothing personal, I swear, my history book feels neglected as well, my elliptical machine could use some love, and my hair could really use some deep conditioning.


Alas, all I want to do is slip on my shorts, run out the door with nothing but my house key, and go exploring.  That being said, at this time of year there's nothing less appealing than slaving over the stove for hours preparing dinner.  I've officially kissed all of my roux, stews, and marinades good-bye until the October boredom sets in. 


Lately, I've been coming home late, opening the windows, turning on some breezy music, and whipping up some sinfully easy (and delicious dinners).  The goal is for me to be in and out of the kitchen before the sun sets.  There's really nothing quite like flopping over in the sun after eating a gigantic bowl of cheesy pasta.


This pasta is on the table in less than 30 minutes.  Using roasted tomatoes adds an extra smoky touch (that just gets me even more psyched for BBQ season).  Cheese. Ease. A gentle summer breeze... Talk about instant gratification.  Who said a girl can't have it all.

This is classic, good, old comfort food, that doesn't require arugula.

With love,
Erica

Ingredients
  • 3 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp flour
  • 3/4 cup half & half
  • 1/2 cup skim milk
  • 1 (14.5 ounce) can roasted diced tomatoes
  • 1 cup grated Parmesan
  • 1/4 cup basil, minced
  • salt and pepper, to taste
  • 10-12 ounces fusilli pasta (or any good pasta shape for holding this rich sauce)
Directions
  1. Bring large pot of water to boil for the pasta.
  2. While waiting for water to boil, start the sauce.
  3. In large saucepan, heat olive oil over medium heat. Add onions and and saute until translucent, about 5-7 minutes.
  4. Add garlic and cook one more minute.
  5. Add flour to onion mixture and stir to combine. Let cook another 1-2 minutes.
  6. Slowly add half and half and then the milk, stirring continuously.
  7. Add tomatoes then cook another 7-10, stirring often, to let sauce thicken.
  8. While the sauce cooking, add pasta to boiling water and cook according to package instructions.
  9. With an immersion blender, puree sauce until your desired consistency. I left a few chunks, but wanted my sauce pretty smooth.
  10. Add basil and Parmesan and stir until melted. Season with salt and pepper, to your liking
  11. If sauce is too thick, add about 1/3 cup of the pasta water to thin it out, if you feel that is needed.
  12. Add pasta to sauce and stir to combine.
  13. Serve topped with additional Parmesan cheese. Enjoy! 
Adapted from Greens N' Chocolate
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