One Pot Summer Pasta with Cowboy Caviar and Tomatoes
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 - 2 tbsp. olive oil (or other neutral sauté oil)
2 garlic cloves, minced
1 large shallot, minced
¼ - ½ tsp. red pepper flakes, or to taste (optional)
1 lb. dry pasta (I used Trottole)
5 oz. cream cheese
Juice of 1 lemon (about 2-3 tbsp.)
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
12 oz. cherry or grape tomatoes, halved
½ cup reserved pasta water
1/3 cup minced fresh parsley
¼ cup torn fresh basil
Salt to taste
Black pepper to taste
Instructions
- Place a large pot over medium heat. Add the olive oil and let it heat up until it begins to shimmer. Add the garlic, shallot, red pepper flakes, and a dash of salt. Cook, stirring often, until the shallot is translucent; about 2 to 3 minutes.
- Transfer the garlic and shallot mixture, along with any oil, to a small bowl and set aside. Carefully wipe out any excess oil from the pot.
- Fill the pot with cool water and bring to a boil. Add a good amount of salt to the boiling water, followed by the pasta. Cook al dente according to package directions.
- When the pasta is done, reserve ½ cup of the pasta water and set aside. Drain the pasta and return to the pot.
- Add the cream cheese, in dollops, to the hot pasta and stir until it starts to melt. Next, add the lemon juice and mix until the cream cheese is almost fully melted. Stir in the cowboy caviar and tomatoes. Add the reserved pasta water, one tablespoon at a time, until you have a lightly creamy consistency. You may not need the full ½ cup.
- When the pasta is creamy, mix in the parsley and basil. Season with salt and pepper to taste and serve.