Creamy Tomato Pasta

Have you ever been to Macaroni Grill? There is a restaurant that my parents loved to go to  that did Italian food. The biggest reason why it was so well loved is that you could build your own pasta by choosing the ingredients in it. My dad would often make a dish there like this. Then my mom and dad decided to try to recreate it at home and this wonderful dish was created. One of the nice things about this dish is that it uses up lots of tomatoes which is helpful when you get an over abundance from you garden during the spring and fall. I canned a lot of my tomatoes which came in handy during the winter time.

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So here is the recipe

Bow tie, Rotini or Pene pasta work great with this dish

Cook at least a 2lb package of pasta

cook pasta in water that is as salty as the sea. Cook one min less than the package instructions



2tbsp olive oil

1tbsp garlic

1tbsp italian seasoning or herbs de povonce

1 qt of diced skinned tomatoes

salt and pepper to taste

simmer for 10 min


1 c heavy whipping cream

1 c Parmesan cheese

you may need to add more salt or pepper

Add cooked pasta and stir. simmer until the pasta is finished cooking.

serve! and enjoy! We really love to eat it with toasted french bread with thick slices of tomato on bread. Try it out and let me know what you think. Ask any question you may have.

A couple things before I end my post. it is super important and life changing once you start seasoning your pasta water to cook your pasta. you will be adding a lot less salt to your dishes when you do this. Also I have cooked this with tomatoes that have the skin on fresh from the store and it is still just as yummy but I do prefer doing it with skinned tomatoes.

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