Pasta al pesto e philadelphia con pomodorini
Cibo per l'anima - Food for the soul
This recipe comes from one of my friend's Italian exes, and I think we both agree that this pasta was the best thing to come out of their relationship. Bursting with flavor and so, so creamy, this dish is perfect for when you desire something super tasty and comforting but want to exert little to no effort on dinner. The pesto mixed with cream cheese is a combination I'm angry I didn't come up with myself. Add in the tomatoes, onions, and olive oil and you've got yourself a MEAL. Definitely not one of the healthier creations you'll see on this website, but it's one you won't regret making. I make this with gluten free pasta, but you don't have to. The amount of cream cheese you use may vary depending on how decadent you want this to be. Fun Fact: Italians call cream cheese "philadelphia" after the American brand name.
La Ricetta - The Recipe
Gli ingredienti - The ingredients
pasta ~ pasta (gluten free or non, a shape like rotini or penne is recommended) - 500 grams
cipolla gialla ~ yellow onion - 1/2 large onion or 1 small one, diced/chopped coarsely
pomodorini ~ cherry, grape, or mini kumato tomatoes (each will give a lightly different taste but they're all good) - 1 quart
pesto genovese ~ pesto - 5-6 oz (can be adjusted to taste)
philadelphia ~ cream cheese - 2-4 dollops depending on how creamy (fattening) you want the sauce to be
olio extravergine di oliva ~ evoo - a few tablespoons
una pizzica di sale ~ a pinch of salt
Step 1. Put a saucepan of water on to boil. Cook pasta according to directions on the package. Heat a pan or skillet on medium heat and drizzle enough olive oil in it to coat the pan. Allow the olive oil to get hot.
Step 2. Add chopped onion to the pan and cook until translucent. Put the whole tomatoes into the pan and sprinkle them with a pinch of salt. Stir and cover with a lid for about 3-5 minutes.
Step 3. Once the tomatoes are softened, smash them with the back of a wooden spoon and allow the juices to simmer with the onion and olive oil for a few minutes so that the flavors release and mingle. You should be able to smash them quite easily. If it's a little tricky, let them simmer longer with the lid on.
Step 4. Add the pesto and cream cheese. Add a little here and there and taste as you go to figure out what ratio of ingredients best suits you. You'll end up with a creamy and delicious tomato-y sauce.
Step 5. Add your cooked pasta to the pan and mix it all together. Serve!