Italian Pasta with Homemade Tomato Sauce


On our recent trip to the Amalfi coast (read more about our trip here), this was one of the recipes we tried. Cooking in Italy was an experience of its own. We had a local chef come and cook authentic Italian food for us. 


I recently had the experience, while visiting in Italy, to have the pleasure of cooking with a wonderful Italian Chef, who taught me how to prepare wonderful Italian dishes. (read all about it..) I was always under the impression that preparing fresh homemade tomato sauce was a tremendous and time-consuming job. But I was pleasantly surprised!He showed me how simple and easy it was, and in no time at all whipped up this basic Italian dish. I now want to share it with you, and I hope you will give it a try! Italian Pasta with cherry tomatoes

Ravello Plate-Set of 4


Ravello plate-set of 4

This unique plate makes a fabulous presentation. It has indentations to separate the different elements of your dish. Make it look like an artful presentation without too much effort. Your diners will be impressed with your talent and creativity. 

Weight (lbs) 4 Length (in) 11 Width (in) 11 Height (in) 4
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Here are the ingredients:

1 container sweet cherry tomatoes (preferably on the vine)
Olive oil
2 cloves of garlic whole
½ cup chopped
Fresh Parsley
½ cup shredded cheddar cheese
½ cup cream cheese
½ heavy cream
2 cups fetucinni pasta

Cooking Instructions:

Slice the cherry tomatoes in half. Add some olive oil to the bottom of your pan and heat. Add the sliced cherry tomatoes and garlic cloves. Wait until it starts sizzling, add about ¼ cup water, then lower the flame and cover. Keep checking and stirring every few minutes. Add water if necessary. When the tomatoes look like they are all mushy and disintegrated add the chopped parsley and salt to taste. Cook another few minutes to blend the flavors. Cook the pasta in salt water to your preferred texture. The Italians prefer it Al Dente. Drain and add the tomato sauce to the pot. Add the shredded cheese, cream cheese, and heavy cream and heat until melted. Serve with some sprinkled chopped parsley on top.


Read my other blogs for more recipes on our trip to Positano, and about details of our stay in the Amalfi Coast.