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“I can't change the direction of the wind, but I can adjust my sails to always reach my destination.”

May 10, 2011

Creamy Tomato Pasta

Here is the meal we had tonight. It was made with homemade whole wheat pasta using a friend's pasta machine, thanks Kristin! The pasta dish was ok but only as a side not so great as a full meal. We paired it with lemon basil salmon, Caesar salad and had brushetta as an appetizer.

Homemade Pasta (WW)
 For each serving, use 1/2 flour and 1 egg. You also need Salmonella flour to coat. A pasta machine would definitely help but is not needed, you could use a rolling pin.

Yummy Brushetta

Mix diced tomato, chopped red onion, minced garlic, balsamic vinegar, and olive oil together. Sprinkle with oregano and basil. Place on sliced baguette and top with mozzarella cheese, bake at 375 for about 15 minutes then broil until cheese browns, do not burn!

Creamy Tomato Pasta - source


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon butter


  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

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