ORIGINAL RECIPE: None, I just slapped it together from what I had in the pantry*
TIMING: 30 minutes
TOOLS: A pot to boil water and a deep skillet. Tongs are helpful
COOK TYPE: Stovetop
HEALTH: Certainly not the healthiest thing you could make, but I wanted something rich and homey and pasta really hit the spot. Make sure you limit your pasta overall, and just enjoy the blessing of fresh tomatoes and healthy peas.
EXPERIENCE: I walked in the door from being out of town for a few days, not to mention eating camp food and being rained on. I wanted something homey, rich, warm, and quick. I also needed to make something from whatever random groceries I still had around, which did not include meat but which did include a hand full of beautiful, small tomatoes.
NOTES: The best way to serve this would be in a wider, well-rounded meal. However, climbing on to a couch with a plate of this decadent pasta was just what I wanted.
- In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add 1 thin-sliced onion, a pinch of salt and a pinch of sugar. Continue to cook until onion has caramelized.
- For the last minute of cooking, add 3-6 cloves thin-sliced cloves garlic and cook until raw flavor is gone.
- Meanwhile, cook 8 oz spaghetti or linguini according to package directions.
- While that’s cooking, to the onions add 1/2 cup white wine and simmer a couple minutes.
- Add several small tomatoes, cut into 8ths, and simmer another couple minutes.
- Add 1 cup cream and 1/2 cup frozen peas. Heat until warm. Taste for salt and white pepper.
- Add pasta straight from the pasta water and toss. Top with a sprinkling of minced parsley and Parmesan and serve right away.
Serve with a green salad or other green, and possible a roasted or sauteed chicken entree.