Pasta with Creamy Tomato Sauce

Here is the true story of me and this pasta:

I just finished my freshman year of college. Talk about VICTORY. 


Talk about time to de-stress,time to sing really loud 100% of the time, time to go to the pool, time to dance again, time to read a real book, time to sleep in, time to work, time to contemplate and party and not think at all, time to adventure, time to clean my closet, and perhaps most important, time to eat real food again. 

As my first meal back at home, it seemed appropriate to make pasta. I'd been envisioning it for several days. I wanted to make a bowl of pasta that was thick and rich and a little heavy, the sort of bowl of pasta that would take me half an hour to eat. A bowl of pasta I could luxuriate in. The kind of pasta I would want to take a bath in. I mean, it would be a sludgey bath, but a bath, nevertheless. 

I do not believe in many things, but I believe in kindness and more than 6 hours of sleep and dessert first and indulgence and comfort food. 

And for me, comfort food is this kind of pasta. It's flavorful but not overwhelming, not exactly healthful but there are vegetables in it so you can feel mildly virtuous, and  as with most foods, it's very filling if you eat a lot of it. 

This pasta heralds the depths of summer we're about to encounter, barely hints at all the homemade pasta and fresh tomatoes and salads I plan on eating, all the watermelon that I can't wait for, all the mangos that I'm going to devour, all the pies I'm going to make. 



Pasta with Tomato Cream Sauce

I added some fresh tomatoes and bell peppers to my sauce, but ended up blending them in, because sometimes I just can't handle vegetables. I topped the pasta with some arugula, because I like it, and some more cheese. I was very happy. 

2 tablespoons olive oil
2 tablespoons butter
1 whole medium onion, finely diced
4 cloves garlic
2 cans (15 ounce each) tomato sauce
salt and pepper, to taste
1 cup heavy cream
grated parmesan cheese
1-1/2 pound fettuccine or bowtie pasta

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)