Creamy Tomato Sauce

By Berta Ing

Uztailaren 2, 2016

Who said you can’t combine something Greek with something Italian to form a perfect marriage? Well, we have and we feel we have a winner; Creamy Tomato Sauce, made with Greek Yogurt. You can serve with any type of pasta, but we suggest, penne noodles.

  • Prep: 35 mins
  • Egosten: 40 mins

Norabide

1In a sauce pan, start by heating the olive oil.

2Then add the onions and cook them for 3-4 minutes.

3Then add in the garlic and pepper flakes and cook for 1 minute.

4Then add the tomatoes and bring everything to a boil.

5Then reduce the heat and simmer the sauce for about 15 minutes.

6While the sauce is simmering, cook the penne noodles according to the package directions.

7Once the pasta is done and in the sieve draining from the water, add the Greek Yogurt, half of the parmesan cheese and the basil to the sauce and season with some salt to taste.

8Then toss in the pasta to the sauce, add some more parmesan cheese, as desired.

Osagaiak

1 Tbsp of good old-fashioned extra virgin olive oil

1 sweet onion, finely chopped (makes about 2 cups)

2 cloves of garlic, minced

1/4 Tsp of red pepper flakes

1 can of crushed tomatoes

1 cup of non-fat Greek Yogurt

1/2 cup of parmesan cheese

1/2 cup of finely chopped fresh basil

Some kosher salt to taste

1 lb of penne noodles, cooked

00:00

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