This is one of those recipes that the minute I saw it, I knew I had to make it. Can you relate? It was such an immediate decision that I actually made it for dinner the next evening. There was no doubt we would love it for its taste, but I love it even more for its simplicity.
The cream sauce here is not made with your typical heavy cream. Instead, it’s thickened up with a healthier alternative of light cream cheese. (Let me make my confession here that I used regular cream cheese because it is what I had on hand.) The combination was perfection. Ben was super enthusiastic about this dish stating “All thumbs up!” (I’m not really sure how many thumbs he thinks he has.) 😉
- 8 ounces uncooked fettuccine pasta
- Salt
- 1-2 Tablespoons olive oil
- 2-3 cloves garlic , minced or pressed
- 1 (28 ounce) can crushed tomatoes
- 3 ounces cream cheese (1/3 less fat or regular)
- 1/4 cup oil-cured olives , pitted and coarsely chopped (I used Kalamata)
- 1/4 teaspoon crushed red pepper
- small handful fresh basil leaves , chopped
- Fresh Parmesan cheese , grated or shaved
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Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 1/3 cup of the pasta water. Return pasta to the pot, away from the heat, and drizzle with a little olive oil to keep from sticking together.
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Heat 1 Tablespoon oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds to 1 minute, stirring frequently. Season with 1/4 teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 1/3 cup pasta water, then bring to a boil. Stir in the cream cheese until smooth. Mix in the pasta, olives, and red pepper. Cook for 3 more minutes, or until pasta reaches al dente, tossing to coat. Serve immediately garnished with basil and Parmesan cheese.
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Source: Adapted from Sweet Tea and Taters, originally Cooking Light Magazine
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shelly (cookies and cups) says
July 31, 2012 at 6:36 AMYes! My family will love this!!
Cookbook Queen says
July 31, 2012 at 8:01 AMI LOVE tomato cream sauce, but with cream cheese sounds even better!!!
Cassie Laemmli (Bake Your Day) says
July 31, 2012 at 8:09 AMThis is gorgeous, I love the addition of olives! Can’t wait to try it, I know we will love it!
Angie @ Big Bear's Wife says
July 31, 2012 at 9:28 AMLooks good! I would have never thought to use cream cheese. I always use heavy cream
Kelsey says
July 31, 2012 at 10:27 AMThis looks so good. I also love that it’s very simple. Now that school’s starting back up, I’m going to need lots of simple recipes!
katie says
July 31, 2012 at 1:17 PMsounds so delicious! I love lighter cream sauces.
Suzanne perazzini says
July 31, 2012 at 10:28 PMThese are such great classic flavours and you can never go wrong with them.
Krystal R {Mrs. Regueiro's Plate} says
July 31, 2012 at 11:38 PMHeck yeah, and I’m having two thumbs up for this dish. I can’t wait to enjoy it!
Chung-Ah | Damn Delicious says
August 1, 2012 at 11:26 AMI love how easy this tomato-cream sauce is!