Pasta is definitely a comfort food of mine. Especially when it involves a tomato sauce.
While there are many different sauces I enjoy, I find myself reaching for a can of tomatoes to throw on the stove more times than not.
Pesto? Sure it’s deliciously herbaceous and fresh, but there’s nothing quite like sopping up sweet jammy tomatoes with buttered bread from a bowl.
This recipe works great in a pinch, since you likely have everything in your pantry—a can of tomatoes, pasta, garlic, butter, and herbs is all you need.
I’ve gotten into a rhythm when I go to the grocery store to always pick up an extra can of whole peeled tomatoes or a jar of paste to make sure I don’t run out.
While this recipe is super simple, you can always add a dash of this or that to mix it up a bit or to use what you have on hand.
Sometimes I’ll toss in freshly chopped tulsi, sweet basil, or parsley from the garden. Chopped olives or capers adds a nice briny flavor, too.
Depending on what cheese is in the fridge, I’ll top the pasta with classic parmesan, crumbled feta, or goat cheese.
If you’re really feeling fancy, try toasting some homemade or even panko breadcrumbs in a pan, to sprinkle on top.
If you’ve got an abundance of cherry tomatoes you want to use here instead of canned, simply cook them down in a little olive oil until their skins burst and the juices thicken. Add the garlic at this point for more flavor and anything other additions just before serving.
To make this dish even more special, enjoy it on the deck or in the garden with a nice glass of wine and a candle, if you can.
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