New Orleans Style Tomato and Basil Pasta

Ingredients

In this New Orleans adaptation, we incorporate the bold flavors of Creole cuisine by using Creole tomatoes, sautéing a medley of aromatic vegetables, and adding Creole seasoning for a spicy kick. These additions give the dish a distinct Creole flair while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Pasta con pomodorini e basilico, so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 Creole tomatoes, diced 4 Creole tomatoes, diced
• 1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the diced onion, bell pepper, and celery to the skillet. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Stir in the minced garlic and cook for an additional minute.
5. 5.
   Add the diced Creole tomatoes to the skillet and cook until they release their juices and start to break down.
6. 6.
   Sprinkle the Creole seasoning over the tomato mixture and season with salt and pepper to taste. Stir well to combine.
7. 7.
   Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Add the cooked spaghetti to the skillet and toss until the pasta is evenly coated with the tomato sauce.
9. 9.
   Remove from heat and stir in the chopped fresh basil.
10. 10.
    Serve the New Orleans Style Tomato and Basil Pasta hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Creole tomatoes — If you can't find Creole tomatoes, you can substitute with any ripe and flavorful tomatoes, such as Roma or heirloom tomatoes.
• Creole seasoning — You can make your own Creole seasoning by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Adjust the spice level to your preference.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the tomato sauce.
• To make the dish more hearty, you can add cooked shrimp, sausage, or chicken to the pasta.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the spaghetti.
• Freshly grated Parmesan cheese adds a wonderful nutty flavor to the dish, but you can also use other hard cheeses like Pecorino Romano or aged Cheddar.

Serving advice

Serve the New Orleans Style Tomato and Basil Pasta as a main course, accompanied by a fresh green salad and crusty French bread.

Presentation advice

Garnish each plate of pasta with a sprig of fresh basil and a sprinkle of grated Parmesan cheese for an appetizing presentation.