Aly Soto | Crumbs
Aly Soto | Crumbs
This pasta is a very quick and simple dish, two qualities I’ve noticed that are important when it comes to cooking for college students. The recipe down below is very basic so it’s easy to change and add ingredients to your heart’s desire. It tastes good sweet, spicy, with chicken, and with most vegetables.
Serves: 8
Ingredients
- 1 tsp of oregano
- 1 tsp of basil
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves of minced garlic
- 30 oz. of canned diced tomatoes
- 4 tablespoons tomato paste
- 4 oz. of plain cream cheese
- ½ cup of grated parmesan cheese
- 1 lb. of pasta
Directions:
- Take a large pot and boil water. Pour in the pasta and cook until tender or to your preference.
- While the pasta is cooking, chop the onion in a food processor and mince the garlic. If you don’t have a mincer, you can put it in with the onion.
- Heat the olive oil in a large skillet over medium heat. Add in the onion and garlic then cook until transparent.
- Once the onion and garlic are finished cooking, add in the diced the diced tomatoes with the juices from the can and mix in the tomato paste, basil and oregano. Add salt and pepper to taste.
- By now your pasta should be finished cooking. Before you drain the pasta though, take out somewhere between ½ – 1 cup of water from the pot and set it aside for later.
- Drain the pasta and return it to the pot, turning down the heat to a low setting. Add in the sauce you just cooked in the skillet to the pasta along with the water you took out earlier. Stir to combine.
- Add in the cream cheese and stir it into the pasta until the heat has melted it, turning the red sauce nice and creamy. Then add in the Parmesan and do the same as you did with the cream cheese until it too has fully melted.
- Serve nice and warm.
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