Om nom nom nom… Om nom nom nom… Om nom nom nom. Oh sorry… I
was uh remembering our dinner and fell into a food coma. It was such a
wonderful food coma too!
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
Ingredients
1 (20-oz.) package
refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried
tomato Alfredo sauce
2 tablespoons white
wine
2 medium-size
fresh tomatoes, chopped
1/2 cup chopped
fresh basil
1/3 cup grated
Parmesan cheese
Garnish: fresh basil strips
Preparation
1. Prepare
pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan.
Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into
saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over
medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top
evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
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 does 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!!
Noming Score: 4/5
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