Thursday, March 14, 2013

Pasta in Velvety Stewed Tomato Sauce

I have been having some fun with fashion lately. A few weeks ago I did a fashion presentation for a MOPs group (Mothers of Preschoolers). It was so fun to teach these ladies the importance of being a cute mommy.

 This year I joined a fabulous organization called Operation School Bell. I volunteer once a month and we dress under-privileged elementary students with clothes, shoes, backpacks, socks, and under wear. They are so cute and appreciative! Once a year we also put on a Prom Day to dress homeless high schoolers for their senior prom. It was a blast! We had tons of dresses, shoes, and accessories. 

Here is one of the girls that I dressed. Click here to see a video of her being interviewed for the news.
 We even had fashion stylist, Cojo, come to help style the girls.

Now that the sun is out, I have some yummy recipes for you! This one came from having NOTHING left in my fridge but some basil and cherry tomatoes. It was delicious! I have made it 3 times since. I made it for J for lunch the other day and he was scraping at the sauce in the bottom of his bowl.

Velvety Stewed Tomato Sauce over Pasta
1/2 pound pasta, I like to use the Orecchiette
2 heads of garlic
1/2 cup white wine
1 teaspoon of Italian seasonings (I had a mix called Pizza blend, it is mostly Italian seasonings with some red pepper flakes in it)
1 cup cherry tomatoes, halved
juice of 1/2 lemon
1/2 cup sliced basil
3 Tbsp butter
2 Tbsp olive oil
salt and pepper
2-4 Tbsp reserved pasta water
parmesan shavings

Cook pasta according to package instructions. Reserve some pasta water, then drain.
Slice tomatoes, slive basil, chop garlic.
PS I made this dish twice and also took pictures both times, that is why there are 2 different pots in the photos, sorry if it is confusing.
Heat oil in a pan, add minced garlic and cook until fragrant.
Add white wine and lemon juice.
Heat on medium until the liquid is reduced by 1/2.
Add the sliced tomatoes. Turn to simmer and cook for 5-8 minutes or until wilted.
Add Italian seasonings, salt and pepper. If sauce has reduced too much you can add some reserved pasta water to thin it out.
 Stir in butter and turn off heat.
 Add pasta and sliced basil to the sauce. 
 Stir and serve.

Top with parmesan shavings.

No comments: