top of page

Creamy Pomodoro Pasta


For the Basic Marinara

  • 1 tablespoon extra virgin olive oil

  • 3 tablespoons finely chopped shallot

  • 1 large garlic clove, finely minced

  • ¼ teaspoon sea salt

  • freshly ground black pepper

  • 1 14-ounce can diced tomatoes

  • 1 teaspoon balsamic vinegar

  • ⅛ teaspoon cane sugar

  • A pinch of dried oregano

  • A pinch of crushed red pepper flakes

For the Creamy Tomato Sauce

  • ¼ cup raw cashews* (see note)

  • ½ tablespoon tomato paste

  • ¼ cup of water

  • ¼ cup pasta water

  • ¼ to ½ teaspoon sea salt

For the pasta

  • 10 ounces rigatoni

  • Extra virgin olive oil, for drizzling

  • 2 medium zucchini, cut into thin half moons

  • 2 tablespoons fresh thyme leaves

  • 2 14-ounce cans Mutti cherry tomatoes, drained

  • 6 cups spinach or a mixture of spinach and arugula

  • ¼ cup chopped parsley or sliced basil

  • Sea salt and freshly ground black pepper


  1. Prepare the marinara sauce: Heat the olive oil in a small saucepan over low heat. Add the shallot, garlic, salt and a little ground black pepper and cook for 3 minutes, stirring frequently. Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer 20 minutes, stirring occasionally.

  2. Make the Creamy Tomato Sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup water. Mix until smooth. Set aside until ready to use. Before serving, add ¼ cup of the hot pasta cooking water to loosen it and coat the pasta well.

  3. Cook pasta in a large pot of boiling salted water according to package directions or until al dente.

  4. While the pasta is cooking, heat generous drops of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sauté, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for an additional 2 to 3 minutes or until heated through. Add spinach and gently stir until wilted. Season to taste with more salt and pepper.

  5. Serve the pasta in individual bowls, adding dollops of the creamy sauce and tossing to coat. Distribute the vegetables among the bowls and top with parsley or basil. Season to taste and serve.

*If you are not using a high powered blender, soak the cashews for 2+ hours to make a creamier sauce. Drain before adding to recipe.


Reserve your place

bottom of page