Tuscan Tomato Basil Cream Pasta & Roasted Garlic Bread

Tuscan Tomato Basil Cream Pasta | Noming thru Life

Before I send you into your own food coma, I have to admit we ate our dinner on the floor tonight. We like to call times like these “picnics.” Sometimes we do this by choice, other nights – such as tonight, without much choice. You see, I have decided to take over the kitchen table with crafts. And once I get started crafting, well I’ll be at it for awhile – so you could say picnics are going to be pretty common around here for awhile. Oh well, Winston (our friendly household rabbit) sometimes likes to join us on the ground for our meals. Now and then he even brings his own noms – hay.

So even though we ate on the floor tonight Logan said he still felt “special” aww I know I’m amazing – go ahead you can say it. I really didn’t go out of my way and I cook every night so nothing was very special about this meal except for maybe how yummy it was. We had ourselves…

Tuscan Pasta with Tomato-Basil Cream

Original Recipe from My Recipes

Ingredients

1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium fresh tomatoes, chopped
1/2 cup fresh basil, julienne
1/3 cup Parmesan cheese, grated

Directions

Prepare pasta according to package directions.

While preparing pasta, in a medium saucepan over medium/low heat, combine Alfredo and wine. Stir until well blended. Add chopped tomatoes and basil, stir to combine. Heat sauce for 5 minutes or until heated through.

Toss prepared pasta with sauce and top evenly with 1/3 cup grated Parmesan cheese.
Om nom nom nom… Om nom nom nom… Oh! Sorry!

This recipe is uber easy to make. I do recommend though going the extra step to buy quality tomatoes as they are definitely a big part of the flavoring. Now if you are like me and unable to find sun-dried tomato Alfredo after searching half a dozen stores – I’ve got the next best thing for ya… sun dried tomato paste! I got mine at Meijer – so no specialty stores needed for this one. Granted I will admit I bought pesto instead of paste and it all worked out in the end, but I would definitely go with paste if I would have reread the dang jar. I saw the price and a word starting with “p” so naturally because we are talking about me here, it was the wrong one. I would add maybe 1-2 Tbsp or more depending on taste and how much you love yourself some sundried tomatoes. Heck you can buy and cut some packed sundried tomatoes and throw them in. Just please buy the vacuum sealed and not the stored in oil ones… oil packed baaaaaaadddd!

As for the Alfredo you could also easily make your own, which really isn’t hard to do if you’ve never done it before and tastes a MILLION times better as well – but store bought worked for me tonight.

Only changes I made beside the previously mentioned, was salt & pepper to taste (which I feel goes unsaid for every recipe on the planet) and I mixed my drained ravioli into my pan of sauce and let it cook for another 5 minutes to get the flavors melded a bit more.

To go with our meal I also roasted a few bulbs of garlic. If you haven’t hard roasted garlic on warm buttered bread you haven’t lived. It’s easily one of my top 5 favorite things to eat EVER!!!!!! It’s sooo simple too. How I do it is to…

Roasted Garlic on Buttered Warm Bread

Preheat the oven to 425 degrees.

Cut the tops off an entire bulb of garlic so just the top of the cloves are now exposed.

Lightly brush olive oil on top and wrap in tin foil. Repeat for each bulb.

Then simply throw into the oven. *If your bulbs are funky shaped or small you can place them (still wrapped in tin foil) into a muffin pan while they cook to keep them standing.

Cook for approx. 30 minutes. You want them to be translucent and a little golden on top.

Then butter your warmed bread and smear on some garlic lovin!

So if you haven’t figured it out by now dinner was nom nom gooood! And frankly I can’t wait to eat leftovers tomorrow because I know it will be even better!!

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