As we get into the later months of summer tomato abound in my household. I try to make as much tomato sauce as possibly can – to supply my family throughout the winter. Last year we had sauce and soup all the way into spring. Not all the sauce goes directly to our freezer. I needed a quick pasta dish to make for a dinner last Saturday. I already had some linguine on hand. I didn’t just want to dump the sauce on the pasta. The sauce can hold it’s own, but I wanted to dress it up a little bit. Look through the fridge to see what I could do to take this sauce to the next level. I found two things that would work perfectly – heavy cream and spinach. A wee bit of cream and some sauteed spinach helped create the best tomato pasta dish I made (so far that is!).
My kids love their pasta lightly sauce. They don’t need or like a huge glop of sauce. In this recipe I used about 2 cups of tomato sauce with an added 1/4 cup of cream for 1 pound of linguine.
Even though my tomato sauce already had basil in it, I felt a little extra basil on top would be a nice treat. I use a combo of purple ruffle basil and a traditional sweet basil from my gardens. The purple basil added a striking color and a slightly different flavor. For a real treat (this is optional) you can try frying the basil leaves in some oil to give them a mouth satisfying crunch.
- 2 cups tomato sauce, homemade if possible
- 1 pound linguine
- 1 handful basil leaves, chopped
- ¼ cup heavy cream
- 1 bunch spinach
- Salt and pepper to taste
- 1 tablespoon cooking oil
- Bring a large pot (at least 1 gallon) of water to a boil, seasoned with salt. Add the pasta, pushing it all into the water as it softens. Cook until al dente. In a frying pan, add 1 tablespoon of cooking oil over medium high heat. Add the spinach. Cook until just wilted, set aside. Using that same pan add your tomato sauce and cream. Bring to a boil. Add the pasta directly to the pan along with the spinach. Serve with basil on top.