Food editor Elisabeth Tatter: My recipe of the week-Feel-Good pasta with tomato cream sauce

Hello, welcome to my kitchen. I am Elisabeth, food editor at girlfriend. I love delicious food and I like to try out new recipes. Recently I recently invite you to visit myself in my kitchen-or to take a look at my foodie inspiration folder with me (yes, there is really)-and share my recipe of the week with you. Be it a quick everyday dish after work, a delicious cake for the weekend, an innovative creation or a brand new food trend that I have just discovered.

Recipe of the week: Feel-Good pasta with tomato-cream sauce

Pasta is mineFeel-Good-Essen. No matter whether Fusilli, Spaghetti, Tagliatelle or Tortellini - I am always available for pasta in any form. If you are then combined with a delicious sauce, I'm happy. Really. So simple, but always delicious. In addition, pasta succeeds in no time and also with onlyfew ingredientsthat I actually always have at home. One of my favorites really only gets along with things that I always have in the kitchen cabinet, and is also heavenly tasty and creamy.

Photo: Elisabeth Tatter

Visually, the pasta is nothing special, but taste a real highlight

The secret of the? One hits hereSnahnige tomato sauceOn the intensive aroma ofdried tomatoes. These ensure a delicious, taste depth that makes the simple tomato sauce more interesting. Nevertheless, the sauce is cooked quickly and succeeds around the same time that the noodles also need to cook - practical and delicious!

Simple, fast and always delicious: Feel-good pasta with tomato cream sauce

Ingredients for 4 portions:

  • 500 g Pasta (Rigatoni Oder Tufoli)
  • 1 onion
  • 2 tablespoons of olive oil
  • 100 g of dried tomatoes (inserted into oil)
  • 1 tablespoon of tomato paste
  • 1 can of chopped tomatoes
  • ½ The Balsamico-Creme
  • Salt, pepper, sugar
  • Italian herbs
  • 1 cup of cream

Under "provider"Xymatic GmbHActivate to see content

Preparation:

  1. Put on water for the pasta and salt generously.
  2. Pull off the onion and finely dice. Fry until glassy in a large pan in olive oil.
  3. Also finely dice the dried tomato and briefly fry with the onion, then add the tomato paste and fry until it becomes darker. Then pour on with a chopped tomato.
  4. Put the pasta in the boiling salt water and cook al dente.
  5. Season the tomato sauce with a little crema di balsamic vinegar, salt, pepper and a pinch of sugar and refine with Italian herbs at will. Stir in everything well and bring to the boil briefly. Then add the cream and stir in.
  6. Drain the finished pasta and stir some of the pasta water under the sauce.
  7. Then put the pasta in the sauce and fold in. Bring everything to the boil for 1 minute and swivel, then serve with fresh pepper and parmesan.