Select a size: | | | |
1
Tomato Cream Pasta Sauce
Submitted by Becca @ Amuse Your Bouche on April 30, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 1 Tablespoon Oil
- 4 cloves Garlic, Thinly Sliced
- ¾ pounds, ⅜ ounces, weight Cherry Tomatoes, Halved
- 3 Tablespoons Cream Cheese
- 2 teaspoons Tomato Puree
- 3 Tablespoons Fresh Parsley, Chopped
Preparation Instructions
Heat the oil in a saucepan. Add the garlic, and turn down the heat to medium-low. Cook for a couple of minutes, stirring regularly, and then add the halved cherry tomatoes and a small dash of water. Cook for 5 more minutes, gently squashing most of the tomatoes with a wooden spoon to release some of the juices.
Add the cream cheese and tomato puree, and another dash of water. Stir until the cream cheese has melted and the ingredients have combined to form a glossy sauce. Season to taste, and add the fresh parsley.
Serve with your favourite pasta.
