Creamy Pasta Pomodoro is a delightful and healthy pasta dish made with a luscious tomato-based sauce blended with cashews for a creamy texture. This recipe is perfect for a weeknight dinner or a special occasion.
The combination of rigatoni, fresh vegetables, and a rich, creamy tomato sauce creates a dish that is both hearty and refreshing.
Creamy Pasta Pomodoro
Creamy Pasta Pomodoro is a delightful and healthy pasta dish made with a luscious tomato-based sauce blended with cashews for a creamy texture. This recipe is perfect for a weeknight dinner or a special occasion. Let's make this delicious Creamy Pasta Pomodoro together!
Ingredients
For the Basic Marinara:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons finely minced shallot
- 1 large garlic clove finely minced
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 14- ounce can chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch of dried oregano
- Pinch of crushed red pepper flakes
For the Creamy Tomato Sauce:
- Marinara recipe from above
- ¼ cup raw cashews soaked in water for at least 2 hours
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water
- ¼ to ½ teaspoon sea salt
For the Pasta:
- 10 ounces rigatoni
- Extra-virgin olive oil for drizzling
- 2 medium zucchini sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- 2 14- ounce cans Mutti Cherry Tomatoes drained
- 6 cups spinach or a mix of spinach and arugula
- ¼ cup chopped parsley or sliced basil
- Sea salt and freshly ground black pepper
Instructions
Step 1: 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. Cook, stirring occasionally, until the shallot is soft, about 5 minutes.
- Add the chopped tomatoes, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Simmer for 20 minutes, stirring occasionally.
Step 2: Make the Creamy Tomato Sauce
- Add the marinara sauce to a blender along with the soaked cashews, tomato paste, and ¼ cup of water. Blend until smooth.
- Set aside until ready to use.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.
- Reserve ¼ cup of the pasta water, then drain the pasta.
Step 4: Sauté the Vegetables
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the zucchini and cook until tender, about 5 minutes.
- Add the thyme leaves, drained cherry tomatoes, and spinach. Cook until the spinach is wilted, about 2 minutes.
Step 5: Combine Everything
- Add the cooked pasta to the skillet with the vegetables.
- Pour the creamy tomato sauce over the pasta and vegetables. Add the reserved pasta water and toss to combine.
- Season with sea salt and freshly ground black pepper to taste.
Step 6: Serve
- Garnish the Creamy Pasta Pomodoro with chopped parsley or sliced basil.
- Serve hot with a drizzle of extra-virgin olive oil.
Tips and Information
- Cashews: Soaking the cashews helps to blend them into a smooth and creamy sauce.
- Tomato Paste: Using a tube of tomato paste is convenient and allows you to use just the right amount without waste.
- Serving: This pasta pairs well with a side salad or garlic bread.
Experience the taste of Italy with homemade Creamy Pasta Pomodoro. The aromatic and flavorful sauce, combined with the rigatoni and fresh vegetables, makes for a delightful meal.
Serve it hot with a side of garlic bread or salad to fully enjoy the flavors of this traditional dish.
