We are finally at a time in the year when there is still enough daylight to photograph my dinner, and thus, share it with you. I have been making this fast and delicious pasta for several days now. The sauce is done in the time the pasta is cooked. Typically, I cook a batch of the roasted plum vodka marinara sauce and use it for several dishes over the next days; when I am out of the sauce (and lazy) I have been in love with the Prego Smart Light sauce. I used it as a base and add essentials: some butter, capers, fresh garlic, a third of a hot cherry pepper and creme fraiche. A stripped down puttanesca sauce. Mushroom, even leeks, add a nice texture. The taste is perfection to me. Here is the recipe.
Express Pasta (1 serving)
- 1/2 ts butter
- 2-3 large baby portabella mushrooms, cleaned and thinly sliced
- 1/2 TB small capers (and a bit of the brine)
- 1/3 of a cherry hot pepper (finely chopped)
- 1/3 cup salt-free canned tomatoes
- 1/4 cup home-made or store-bought marinara sauce
- 1 garlic clove, microplaned
- 1/2 ts creme fraiche
- fresh ground pepper
- 2 oz of Penne
Cook pasta according to instructions.
In a saute pan, heat the butter and add the mushroom, capers and hot pepper, and saute until the mushroom are browned. Add the canned tomatoes and the tomato sauce, and mix all the ingredients and saute for ca. 2 more minutes. Add the garlic, pepper and the creme fraiche, mix well, and turn down the heat. Once the pasta is al dente, drain and add to the saute pan. Mix all ingredients and serve with goat cheese crumbles.