Creamy Pasta Pomodoro
This creamy pasta pomodoro features rigatoni with a tangy tomato sauce and sautéed zucchini, spinach, and fresh herbs, making it a quick and satisfying weeknight dinner.
Equipment
- 1 small pot for marinara sauce
- 1 nonstick skillet for sautéing vegetables
- 1 large pot for cooking pasta
- 1 blender for creamy tomato sauce
Instructions
- Heat olive oil in a small pot over low heat. Add shallot, garlic, salt, and black pepper and cook for 3 minutes, stirring frequently.
- Add chopped tomatoes with juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.
- Blend the marinara sauce with raw cashews, tomato paste, sea salt, and ¼ cup water until smooth. Set aside.
- Cook rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water before draining.
- Heat olive oil in a nonstick skillet over medium heat. Add zucchini, thyme, salt, and pepper and sauté until lightly browned, about 3 minutes.
- Add drained cherry tomatoes, reduce heat to low, and cook 2 to 3 minutes until heated through.
- Add spinach to skillet and toss gently until wilted. Season with additional salt and pepper to taste.
- Stir reserved hot pasta cooking water into creamy sauce to loosen it. Toss pasta with creamy sauce until coated.
- Divide pasta into bowls, top with sautéed vegetables and sprinkle with parsley or basil. Serve immediately.
Notes
- Soak cashews for at least 2 hours if not using a high-powered blender for creamier sauce.
- Use fresh herbs for best flavor.
- Reserve pasta water to adjust sauce consistency.