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September 10th 2008
archived under: Pasta and Rice, Recipes

When our tomato plants were still alive and well (before a week straight of rain killed them with root rot), we got quite a bounty of ripe red tomatoes from them. I decided to make a yummy “wing-it” type pasta sauce with them.

pasta with tomato/cream/white wine sauce

So first I cut them up and de-seeded them, but really I should’ve peeled them first, because tomato peels bother me in cooked tomato stuff, and I kept picking out peels as the sauce cooked.

pasta with tomato/cream/white wine sauce

After sauteing some garlic in a couple of tablespoons of olive oil, I added the tomatoes and a little bit of water to my sauce pan.

pasta with tomato/cream/white wine sauce

I dumped in some milk and white wine… not sure how much of each, because the milk was “whatever looked good” and the wine was “the rest of the bottle.”

pasta with tomato/cream/white wine sauce

After everything was mixed together and thickened a bit, I added my cooked pasta to the pan to heat through.

pasta with tomato/cream/white wine sauce

And as a last-minute inspiration, I added some steamed broccoli. I topped our bowls with fresh garlic from the garden, and it all made for a very flavorful, delicious supper.

pasta with tomato/cream/white wine sauce







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