Description
Creamy Pasta Pomodoro is a quick, hearty weeknight meal featuring rigatoni pasta coated in a tangy and luscious tomato sauce made creamy with cashews. This dish combines a traditional marinara with fresh sautéed vegetables and herbs for a comforting yet fresh Italian-inspired dinner.
Ingredients
Basic Marinara
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons finely minced shallot
- 1 large garlic clove, finely minced
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 14-ounce can chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch of dried oregano
- Pinch of crushed red pepper flakes
Creamy Tomato Sauce
- Marinara sauce (prepared from above)
- ¼ cup raw cashews (see notes)
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup reserved pasta water (hot)
- ¼ to ½ teaspoon sea salt
For the Pasta and Vegetables
- 10 ounces rigatoni pasta
- Extra-virgin olive oil, for drizzling and sautéing
- 2 medium zucchini, sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- 2 14-ounce cans Mutti Cherry Tomatoes, drained
- 6 cups spinach or mixed spinach & arugula
- ¼ cup chopped parsley or sliced basil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the marinara sauce: Heat olive oil in a small pot over low heat. Add minced shallot, garlic, sea salt, and freshly ground black pepper; cook for 3 minutes, stirring often to soften aromatics without browning. Add chopped tomatoes with their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover the pot and simmer gently over low heat for 20 minutes, stirring occasionally to meld flavors.
- Prepare the creamy tomato sauce: Transfer the simmered marinara into a blender along with raw cashews, tomato paste, ¼ cup of water, and sea salt. Blend until smooth and creamy. Set aside until ready to serve. Just before serving, stir in ¼ cup hot reserved pasta water to loosen the sauce and help it evenly coat the pasta.
- Cook the pasta: Bring a large pot of salted water to a boil and add rigatoni. Cook according to package instructions until al dente (typically around 10-12 minutes). Reserve ¼ cup of pasta cooking water before draining.
- Sauté the vegetables: While the pasta cooks, heat a generous drizzle of olive oil in a nonstick skillet over medium heat. Add the sliced zucchini, fresh thyme leaves, and season with salt and pepper. Sauté for about 3 minutes, stirring occasionally until the zucchini is lightly browned. Add the drained cherry tomatoes, reduce heat to low, and cook for an additional 2 to 3 minutes until heated through. Add the spinach or spinach & arugula mix, gently tossing until wilted. Adjust seasoning with salt and pepper to taste.
- Assemble and serve: Place cooked rigatoni into individual serving bowls. Spoon the creamy tomato sauce over the pasta and toss gently to coat each piece thoroughly. Divide the sautéed vegetable mixture evenly among the bowls. Garnish with freshly chopped parsley or sliced basil. Season with additional salt and pepper if desired and serve immediately for a warm, comforting meal.
Notes
- If you are not using a high-powered blender such as a Vitamix, soak the cashews in water for at least 2 hours to achieve a creamier sauce. Drain them well before blending.
- For a vegan version, ensure tomato paste and all other ingredients are plant-based, which they naturally are here.
- You can substitute rigatoni with other pasta shapes like penne or rigatoni for similar texture.
- Reserve some pasta water carefully; it helps adjust sauce consistency perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
