In an attempt to shake my funk, I decided to make some comfort food. You heard me right - I made it. Like, I cooked it myself. Zac didn't even help. Are you impressed?
He was actually at a Cincinnati Reds game with his dad and brother. Him being gone usually goes something like this:
Zac: "Tomorrow I'm going to go to a Reds game with my dad and brother."
Me: "Cool! That will be fun for you guys."
Fast forward 24 hours.
Me: "I am super starving and have no idea what to make for dinner because I never cook."
See what I mean about my minor problems? Embarrassingly minor.
Anyway... I headed over to trusty Pinterest to look for a comfort foody recipe to make. Enter creamy tomato pasta. Nothing too fancy, but it did involve at least a little bit of effort!
Creamy Tomato Pasta
Recipe from: Kitchen Trial and Error
Alfredo sauce adapted from cook's illustrated
30 minutes, serves 4
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese
1/2 pound farfalle or other short cut pasta
- Bring a large pot of water to boil for the pasta.
- Start the tomato sauce. bring a large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. roughly chop tomatoes and set aside.
- In a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
- Add the tomatoes to the onion and garlic. if you want a thin sauce like mine, blend the sauce with an immersion blender. cook about 15 minutes until thickened.
- While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
- While the pasta and tomato sauce are cooking, make the alfredo sauce. melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
- Whisk in the milk, half & half, and garlic and season with salt & pepper. continuously whisking, bring to a simmer and cook about 2 minutes until thickened. fish out the garlic with a slotted spoon and discard.
- Whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. remove from heat.
- Drain the pasta and add to the alfredo sauce.
- Mix the basil into the tomato sauce and add the tomato sauce to the pasta. mix well.
I should mention that I did NOT make my own tomato sauce - we didn't have enough tomatoes and who am I kidding? I never cook... when I do, it probably won't be to make tomato sauce from scratch! It was delicious though, and definitely did a wonder on my funky mood. A bowl (and a little more) of this later and I was feeling much better about the state of the world.
Is there anything a warm bowl of pasta won't fix?