Penne with Tomatoes and Basil in Creamy Herb-Cheese Sauce
Whirlwind
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This is a vegetarian main course that is very simple but elegant. The amounts are all approximate and can be varied according to taste:
8 oz. penne pasta, cooked al dente
2-3 large ripe tomatoes, freshly chopped
3-4 Tbsp. balsamic vinegar
1 Tbsp. olive oil
about half to 3/4 bunch fresh basil, stemmed and chopped
salt and pepper
5 oz. of Alouette or Rondele brand cream cheese spread in Herb flavor (or "fines herbes" or whatever they call it)
Mix the tomatoes, basil, vinegar, oil, S&P, and let marinate for at least half an hour.
Cook the penne and drain, return to pot.
5 minutes before ready to serve, add the carton of cream cheese spread to the pasta and heat over low flame until it melts. Drain about half the liquid off the tomato-basil mixture, and then stir the latter into the pasta and cheese. Blend gently just until the tomatoes are heated through.
This dish will look and taste like you worked all afternoon making a complicated sauce from scratch. Even carnivores (like me) love it.
8 oz. penne pasta, cooked al dente
2-3 large ripe tomatoes, freshly chopped
3-4 Tbsp. balsamic vinegar
1 Tbsp. olive oil
about half to 3/4 bunch fresh basil, stemmed and chopped
salt and pepper
5 oz. of Alouette or Rondele brand cream cheese spread in Herb flavor (or "fines herbes" or whatever they call it)
Mix the tomatoes, basil, vinegar, oil, S&P, and let marinate for at least half an hour.
Cook the penne and drain, return to pot.
5 minutes before ready to serve, add the carton of cream cheese spread to the pasta and heat over low flame until it melts. Drain about half the liquid off the tomato-basil mixture, and then stir the latter into the pasta and cheese. Blend gently just until the tomatoes are heated through.
This dish will look and taste like you worked all afternoon making a complicated sauce from scratch. Even carnivores (like me) love it.
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