Get dinner on the table in 20 short minutes, with creamy and colorful Tomato Alfredo Pasta.
I’m so ashamed of myself, September barely blinked an eye and there I was with a pumpkin beer in my hand. I’d like to say it wasn’t my fault (truly it wasn’t, the husband is the one that walked out of the store with the pumpkin ales) but honestly no one forced that beer into my hand Saturday night. There I was, watching my scifi shows and breaking my self imposted rules of no pumpkin before October.
Wonder why I have the rules? Because I believe there’s no reason to rush the flavors of the season. The coffee shops are selling their pumpkin lattes and Halloween candy is already lining the drug store aisles but it’s still tomato season, so let’s enjoy it while we can.
There’s still plenty of time for pumpkin, apples and all the fall flavors I love so dearly. Right now my mind is still stuck firmly in enjoying all the late summer produce, even with that slight pumpkin beer detour.
This tomato alfredo pasta sums up exactly what you need to do with those late summer tomatoes that are either a) won’t stop growing from your tomato plant or b) still cropping up at your farmer’s market.
I’m planted in the b) camp and happily filled my tote bag up with heirloom and cherry tomatoes last week at the farmer’s market, despite a basket full of tomatoes sitting on my counter at home. Tomato season is short and plentiful and I always make the most of it.
This entire meal came together because of one of those nights with too many tomatoes on the counter that were just starting to get a little past their prime. I was making my easy go-to fresh tomato sauce and decided to perk it up a bit with heavy cream and parmesan cheese. Without realizing exactly what I was doing as I was tossing and stirring in the pan, a creamy tomato alfredo sauce was born.
This sauce was so good, I would have happily stood over the stovetop and at it all with a spoon but I suppose that didn’t exactly qualify as full meal. Dinner will come together quickly and easily too, as the water boils and pasta cooks, the sauce does its thing. Feel free to use any tomatoes you have on hand, I like a mix of cherry or grape and low-acid yellow tomatoes for this sauce. A rough cut for the larger tomatoes does the trick but I just toss those cherry tomatoes in the pan whole and let the break up on their own.
- 1/2 to 3/4 pound spaghetti or pasta of choice
- 1 1/2 pounds tomatoes (mix of cherry, grape or low-acid yellow tomatoes)
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 cup grated parmesan cheese
- kosher salt and black pepper to taste
- Fill a large pot with salted water and bring to a boil, cook the pasta according to the packages directions, drain and set aside.
- In a large, high-sided saucepan drizzle 1 tablespoon olive oil and heat over medium heat. Add the cherry or grape tomatoes whole and roughly chop any larger tomatoes you may use.
- Season with kosher salt and cook for about 5-7 minutes or until the juices start to release. Cover the tomatoes and cook for about another 8-10 minutes.
- Remove the cover, give the tomatoes a stir and at that point they should be fully broken down and a nice sauce has formed in the pan. Stir in the chopped garlic, cook for about 1 minute and then unsalted butter, stirring until the butter has melted.
- Lower the heat slightly to add the heavy cream and parmesan cheese, then bring the heat back up to a simmer until the sauce is thickened. Season generously with black pepper and salt to taste.
- Stir in the pasta to coat and serve immediately.