As we get into the later months of summer tomato abound in my household. I try to pump out as much tomato sauce as I have the energy to do. I want to have an abundant to supply in my freezer for my family to savor 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 – up the flavor ante if you will. 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
- 1/4 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.