By Rachel Kay
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
1 container sweet Cherry tomatoes (preferably on the vine)
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
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.