Creamy Tomato Pasta
Servings: 4 people
Ingredients
- 1 pound whole wheat pasta regular is fine if you prefer
- 2 tablespoons extra-virgin olive oil
- 1/4 cup capers drained
- 3 cloves garlic minced
- pinch crushed red pepper flakes more if you like it spicy
- 1 28 ounce can San Marzano tomatoes
- 1/2 cup parmesan cheese grated
- 1/3 cup cream
- handful fresh parsley chopped , optional
- 1 bag italian frozen meatballs *optional
- salt and pepper
Instructions
- Boil the pasta according to package directions while preparing the rest of the meal.
- In a large high sided skillet over medium low heat add the oil, capers, garlic, and red pepper flakes. Saute these for 1 minute taking care not to burn the garlic. Add the can of tomatoes and the liquid, break them up with a wooden spoon. If you are using the meatballs add them now and simmer this mixture for 15 minutes. Remove from the heat and stir in the the cream. Season with salt and pepper to taste.
- Drain the pasta and add it back to the pot. Add in 1/4 cup of your sauce and the cheese, mix well. Add the rest of the sauce and toss again. Top with more cheese and parsley and serve. Enjoy!
Notes
I usually would not use these meatballs, I usually buy the plain ones for little party meatballs but I must had purchased the italian flavor by accident during one of the mega sales at my local Kroger. I found them in my freezer and thought they would be good in this dish, and they were. It is equally good without them though.