Crème Fraîche Tomato Pasta
This super simple Crème Fraîche Tomato Pasta has a smooth creamy tomato sauce. Rich tomato sweetness balanced by the tang of Crème Fraîche.
Ingredients
- 16 oz pasta (fusilli)
- 2 14.5oz cans of tomatoes (whole, chopped or crushed)
- 2 teaspoon sugar
- 2 teaspoon dried oregano
- salt
- ground black pepper
Instructions
- Boil the water. Put about 6 to 8 pints (4 to 5 litres) of water in a saucepan and bring to the boil. Add a generous amount of salt, 1 to 2 tablespoons. This may sound a lot but helps to bring out the flavour of the pasta, rather than making it salty.
- Cook the pasta. Add 16oz (500g) fusilli pasta to boiling water and cook for about 5 minutes less than indicated on its wrapping, then start testing the pasta for an al dente texture. Al dente means that the pasta still has a little bit of texture when you bite into it. At this stage it is better for the pasta to be slightly under cooked rather than overcooked. The pasta will continue to cook when added to the sauce. Whilst the pasta is cooking prepare the sauce.
- Prepare the canned tomatoes. This step may not be necessary if you have chopped or crushed canned tomatoes. I find that a potato masher works very well for crushing tomatoes. I use this method for whole canned tomatoes and also chopped canned tomatoes for a smoother sauce. Put 2x14.5oz (400g) cans of tomatoes (including juice) into a bowl. Crush the canned tomatoes the potato masher. If you do not have a potato masher, a fork is a good alternative.
- Cook the tomatoes. Put the crushed tomatoes into a large wide saucepan or sauté pan and add 2 teaspoons of sugar. Fast boil over a medium to high heat for about 5 minutes.
- Add crème fraîche and seasoning. Add 5 tablespoons of crème fraîche, 2 teaspoons of dried oregano and salt and black pepper to taste. Gently simmer the tomato sauce for about 5 minutes allowing the flavours to develop. Check the seasoning and add more salt and pepper if needed.
- Reserve some pasta water and drain pasta. Once the pasta is cooked, remove about 1 ladleful of pasta water and keep for later use. Drain the pasta.
- Add the pasta to the sauce. Add the drained pasta to the Crème Fraîche Tomato sauce. Stir the pasta in gently. If the pasta is too al dente to your taste add a little of the reserved pasta water stirring it in well, and heat for a couple more minute. You can also add some of the pasta water to loosen up the sauce if it is too thick.
- Serve up the pasta. Ladle into dishes and add your preferred topping, such as finely chopped parsley or grated parmesan. I sometimes top with a knob of soft butter for extra rich yumminess.
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