Pinky Pasta
Campanelle pasta paired with a creamy tomato-based sauce is a kid-friendly side that is ready in minutes.
Pinky Pasta
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Pinky Pasta
Campanelle pasta paired with a creamy tomato-based sauce is a kid-friendly side...
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Mad Hungry, March 2011
- Yield Serves 4-6 as a meal, and 6-8 as a side
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Ingredients
- 1/2 pound campanelle pasta (or other short macaroni)
- 1 to 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 3/4 cup chicken stock
- Freshly ground black pepper
- 1 tablespoon butter
Directions
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Boil the pasta according to package instructions and drain.
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In the small, deep skillet, add 2 tablespoons olive oil and the garlic. Stir for 30 seconds and add the tomato paste. Continue to stir for 2 minutes and stir in the chicken stock. Simmer until slightly thickened, about 3-5 minutes.
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Toss the pasta in the sauce to coat. Serve warm.
The instructions don't match the ingredient list. The list calls for 1 Tbs of butter, the instructions call for 2 tsp of olive oil. So I take it you use one or the other to saute the garlic???
This recipe is wonderful, especially for a quick weeknight meal; the campanelle pasta makes a lovely presentation, also. We used it for a main dish, along with the cucumber salad from the same program. I can't believe the difference the dill made in this salad. I've made a cucumber and onion salad forever, but have never added dill. Delicious!