Sunday lunch, it always sneaks up on us right after church when the children are blood sugar vampires and there is no simple food in the house.
Today, I pulled this little gem out of thin air, and it was phenomenal. And easy; which seems to be my anthem lately. Yummy and easy.
1 box of thin spaghetti
1 small can of tomato paste
1 /8 to 1/4 cup heavy whipping cream
1 T. butter
3/4 t. garlic powder
1 t. oregano
1/4 t. black pepper
1/8 t. crushed red pepper
Salt to taste
3/4 cup shredded Parmesan cheese
1/4 cup fresh basil
Boil and prepare one box of thin spaghetti noodles (or any pasta you have on hand, really).
In small saucepan open one can of tomato paste, and add two cans full of water. Whisk until it is well combined. Now add 1/4 cup heavy whipping cream (I didn’t measure, just drizzled it in), and 1 T. of butter. Then add 3/4 t. of garlic powder, 1 t. of dried oregano, 1/4 t. of pepper, 1/8 t. of crushed red pepper, and finally salt to taste. Allow to simmer while whisking lightly, then let it simmer on it’s own for several minutes over medium heat. Once it is well heated and combined, add 1/2 to 3/4 cup of shredded Parmesan cheese (not grated like Kraft). Whisk and allow the cheese to melt. Once melted, allow to keep warm over low heat.
Walk out front to your basil patch…unless you don’t have one, then you have to be prepared and buy some fresh basil leaves. You will want about 1/4 cup fresh cut basil. Clean the leaves and then using some scissors cut little ribbons of fresh basil.
Once the pasta is done, toss it with the sauce and sprinkle with fresh basil and more Parmesan cheese. This is going to knock your socks off. So easy, so good.
I’ve learned to keep heavy whipping cream on hand because a little bit works wonders in dishes like this, and I usually want it on a whim. You can buy a mini carton for about $1.50 and keep it for almost a month. It does great things for pasta sauces as well as cream soups. The flavor enhances well with very little cream added, so don’t stress out too much about the caloric content.
This dish is good hot or cold, and would be yummy with meat or sauteed veggies if you want something heartier.