I am going Blog crazy today. Really I’m just sitting in class blogging but it looks like I am taking rapid notes!
2 tablespoons extra virgin olive oil
1 large shallot, chopped finely
2 garlic cloves, minced
1 14-ounce can of diced tomatoes (don’t drain the juices…they will go into the sauce, too!)
** Used Fire Roasted diced tomatoes because it gives the pasta a woodsy flavor! yum!
1/2 teaspoon I doubled it and used 1 teaspoon for added spice crushed red pepper
garlic (becausse I didn’t have garlic salt) salt
1/2 teaspoon dried oregano
3 ounces mascarpone cheese
** If you are on a tight budget you can use cream cheese as a substitute but the mascarpone does taste richer. I treated myself this time around.
2 tablespoons fresh basil, chopped
8 ounces whole wheat
spaghetti penne (because it’s what I had)
Parmesan cheese, for serving
** You get the most beautiful shaved Parmesan Cheese when your use your veggie peeler to shave off Parmesan from a block!
Fresh basil, for garnish
1. In a large sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the chopped shallot and cook, stirring occasionally, until the shallot is softened, about 3-4 minutes.
3. Add the minced garlic and cook until fragrant, about one minute.
4. Add the fire roasted diced tomato (and the juice!) to the pan, stirring thoroughly.
5. Reduce the heat to low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
6. Meanwhile, bring a large pot of lightly salted water to a boil and cook the pasta, according to package directions.
7. Once the sauce has thickened, add the mascarpone cheese (or cream cheese if you choose so), red pepper, salt, basil, and dried oregano, mixing thoroughly.
8. Once the pasta is completely cooked, drain it, making sure to reserve about 1/3 cup of the pasta water.
9. Add the pasta and the reserved pasta water to the sauce, and toss gently to combine.
10. Serve immediately, and garnish as desired with fresh Parmesan cheese and basil.