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CREAMY TOMATO PASTA

This Creamy Tomato Pasta is a quick and delicious dish featuring a rich, silky-smooth sauce made from cream and tomatoes. Ready in just 30 minutes, this recipe uses simple, everyday ingredients for a meal that’s both easy and satisfying.

INGREDIENTS

  • 8 ounces penne pasta (uncooked, about ½ pound)
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh parsley, finely chopped

INSTRUCTIONS

  • Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 10 minutes or as directed on the package. Drain thoroughly and set aside.
  • Prepare the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat until hot and bubbly, about 1 minute. Add the minced garlic and sauté for 1 minute, or until fragrant.
  • Add Tomatoes: Stir in the tomato sauce and tomato paste. Bring the mixture to a gentle simmer and cook for 4-5 minutes.
  • Make it Creamy: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let it cook for about 3 minutes, or until the sauce thickens to your preferred consistency. Season with salt and black pepper to taste.
  • Combine and Serve: Toss the cooked pasta into the sauce, ensuring it is evenly coated. Garnish with chopped parsley and serve warm.

Enjoy this creamy and flavorful pasta dish, perfect for a quick and satisfying meal!

NOTE

How to Store:

Transfer any leftover tomato pasta to an airtight container and refrigerate for up to 2-3 days.

How to Reheat:

  • Microwave: Heat in 10-second increments, stirring between each interval until warmed through.
  • Stovetop: Reheat in a skillet over medium-low heat for 5-10 minutes, stirring occasionally. If the sauce thickens, add a splash of water to loosen it to your desired consistency.

How to Freeze:

Allow the pasta to cool to room temperature. Portion it into freezer-safe bags or airtight containers and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm up using your preferred method.

BANANA BREAD WITH SOUR CREAM

Looking for a moist and flavorful banana bread recipe? This classic treat gets an extra boost of flavor and texture with the addition of sour cream. The tangy sour cream adds richness and keeps the bread incredibly moist, while the ripe bananas provide natural sweetness. Perfect for breakfast, a snack, or a dessert, this banana bread is sure to satisfy any craving. Let’s get baking!

INGREDIENTS

  • 2 to 3 ripe bananas (mashed)
  • 1/2 cup (1 stick) unsalted butter (melted and slightly cooled)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • (Optional) 1/2 cup chopped nuts (walnuts or pecans) or 1/2 cup chocolate chips

INSTRUCTIONS

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  • Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the melted butter, sugar, eggs, sour cream, and vanilla extract until well combined.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  • Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir until just combined. If desired, fold in nuts or chocolate chips.
  • Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan.
  • Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking.
  • Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

TIPS FOR SUCCESS

  • Use overripe bananas for maximum sweetness and flavor. The peel should have plenty of brown spots!
  • If your sour cream is cold, let it sit at room temperature for a bit to prevent clumps in the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.

Enjoy your soft, moist, and flavorful banana bread! 🍌🍞