Being a teacher, you would think that I always had a love for Reading growing up. Truth be told I could have cared less about books. I remember watching my older sister fly through The Babysitters Club books like it was her job, where me I had no desire to touch them. Now that I am older and wiser, I would much rather snuggle up with a good book than watch any television show. I see it as making up for lost time while I was younger. I also try my darndest to get my darling students to see the error of my ways. I have read some really great books lately, but one I really enjoyed was The Kitchen Counter Cooking School.
It is about the journey of nine novices who take cooking classes with Kathleen Flinn who is the author. She transforms them from dumping processed freezer foods in their grocery carts to making delicious meals from a few simple and fresh ingredients. She interviews them before and after the process to see what kind of changes they have made. The in between is the write-up of her classes plus you get the recipes at the end. The book made me think about the way we eat in my household. I try my best to make as much as I can from scratch and not to buy overprocessed foods, but there are just some things that I won’t let go of. Life if hectic and I feel like I have a good balance right now.
I thought tying in the book I just read to this dish made sense. It is a flavorful and easy meal that comes together in little time & with a few ingredients. It fits well into the philosophy behind the book. This pasta dish comes together in under 30 minutes and is packed with flavor from the sauce. You will be fooled when you learn that there is no cream in this dish whatsoever, but you will end up with a creamy sauce to douce your pasta in. You have the ability to customize it whether you like it thicker or thinner. Blair and I loved it and I can guarantee it will make some more appearances in the future. It also taught me to realize that I can make something special from a few simple ingredients.
Easy Tomato Basil Cream Pasta
Yield: 2-3 servings
2 servings uncooked spaghetti
1 large ripe tomato or two smaller tomatoes
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1 tbsp olive oil
2-4 garlic cloves, minced
1 tsp salt, or to taste
3-4 tbsp water or wine, (optional)
1-2 tsp freshly ground black pepper
1 cup packed fresh basil, finely chopped
What you’ll do:
Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth. Add your pasta to boiling water and cook pasta according to package directions.
Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately.
Source: Oh She Glows