Here’s something Sister Erin came across in her weekly searches for new recipes and approaches to old, standards. I love the idea of the ingredients in combination and the ease of prep. In spite of its looks, this is more and just an amaped-up Alfredo!
Regular Alfredo – with or without chicken – is not even in the same league as this elegant, creamy, Italian-inspired pasta side. It’s also a super-special candidate for the pasta course in your next classic Italian Sunday supper…
Easier than it looks
This throw-together dish will impress anybody – from your kids to your future inlaws! I like to think of it as a casserole-free casserole – without the oven-baking stage. In that sense, it IS like classic, make-in-the-sauté-pan Alfredo. But that’s where the resemblance ends.
What you need
… Is really very little aside from stuff you probably already have in the house. The only two ingredi-ents you mkay need to actually make a trip to the store for are cherry/grape tomatoes and herbed cream cheese. (Herb combo, your choice.)
What you do
First:
Line a sheet pan with parchment paper and place halved tomatoes cut faces down in a single layer.
In the center of the sheet, place the cream cheese. (Boursin brand specified; but feel free to use something more affordable. No one will know the difference!)
Place 4-6 cloves fresh garlic (peeled) among the tomatoes, away from the edges of the pan.
Drizzle these ingredients with a good olive oil and add sprinkle on salt and pepper to taste.
Bake in a pre-heated oven at 375 F for 25 – 30 min.
Meanwhile…
Cook 500 g of dry pasta according to instructions, to the al dente stage. Long or short; your choice; fettuccini or penne recommended, respectively.
Drain the pasta, retaining 1/2 cup / 125 ml of the starchy cooking water to use in the sauce.
Then…
Crush the roasted garlic cloves so they’ll mix into the sauce. Take a fork and crush the tomatoes, too, if you wish.
Add the sheet pan contents and the pasta to a large serving or baking dish. Add a handful of baby spinach. And the reserved pasta water.
Mix all that together, gently with a spatula, until you have a lovely medium creamy sauce that covers all the other ingredients evenly.
Serve hot, by itself or beside a ‘featured main’…
My take
There’s nothing special, ingredient-wise, in this recipe. And no procedures even the most inexperi-enced cook could mess up. But the result, collectively, is something greater and more elegant then the simple sum, for sure.
Be a hero! Make this beautiful, flavourful pasta side bext time you want to impress someone! Or just treat yourself…
~ Maggie.