3 Ingredient Creamy Tomato Sauce

Spaghetti with Creamy Tomato Sauce

I came up with this recipe because I was tired of paying $15 for two servings of creamy tomato pasta takeout. It’s easy, quick, and in my opinion better than the takeout. The secret ingredient that adds all the flavor is harissa, a North African pepper paste. Many different varieties are available and some are spicier than others. Add a little at a time until you get the heat and flavor you prefer. I get my harissa from Le Market in Valley Village. It’s made fresh regularly. Just ask for it at the counter. It’s definitely worth getting because it adds tons of flavor to any savory dish.

Reasons why this sauce is the best:
1) Its only 3 ingredients! (No, I’m not counting the salt and pepper.)
2) It comes together in less than 15 minutes! Because its summer and less time in the kitchen is better for everyone.
3) It’s so tasty you might want to consider serving it as a creamy tomato soup or just put it in a ball jar and call it a creamy tomato smoothly. Go ahead, you have my blessing. I won’t judge you. It’s THAT GOOD! (If you are going to serve it as a soup don’t forget to top it with these super delicious multi-grain croutons! Yummy!
4) Everyone in my family enjoys this sauce. I can count on one hand the number of recipes that this is true for. One recipe, serving my whole family, WIN WIN!

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

3 Ingredient Creamy Tomato Sauce

Prep Time2 mins
Cook Time10 mins
Course: Sauce
Cuisine: Italian
Keyword: creamy sauce, easy sauce, pasta sauce, spaghetti sauce, tomato sauce
Servings: 4 people
Author: Hana Itzhaki

Ingredients

  • 1 jar Marinara Sauce
  • 1 8 oz. container heavy whipping cream
  • 1-2 tablespoons Harissa
  • Salt and pepper to taste

Instructions

  • Put marinara sauce, cream and harissa into a medium sauce pot over medium low heat and whisk to combine.
  • Cover and simmer on low for 8-10 minutes but do not boil.
  • Serve with pasta and/or vegetable noodles and grated Parmesan cheese.

Anti Pasto Salad

The best salads don’t require a lot of prep but still deliver a variety of flavors and textures. My mother made this side salad for our intimate family 4th of July barbecue. It pared perfectly with grilled kabab and chicken thighs that we stuffed into pita and dressed with prepared tahina and matbucha. Anit pasto refers to the appetizer platter of vegetables, olives, cured meats and sometimes cheeses before a formal Italian meal. I’ve left this recipe parve and provided a list of suggested mix-ins to make it either meat or dairy.

In this take on anti pasto, other than the greens and the cucumbers, all of the ingredients come from either a jar or a can and require very minimal prep. The dressing comes from the vegetable marinades plus a little vinegar and some simple seasoning. It really doesn’t get any easier than that.

There are a myriad of options that can be added or swapped for other ingredients. If you are planning on serving it with a dairy meal, go ahead and add in some crumbled feta (my favorite way to eat it for lunch), or shaved Parmesan cheese. Make it a main course salad by adding grilled boneless, skinless chicken or as a hearty side with cubed dried salami and smoked turkey.

The measurements are for approximately four people for a side salad. Use your personal preference to double or triple or just finish what’s left in the jar or can depending on how big you want the salad to be and what ratio of greens to preserved vegetables you want. The amounts used for the dressing are more than what is necessary for one salad. If you are using a hearty lettuce like Romain or Kale, you can layer all of the salad ingredients in a bowl and refrigerate it up to a day in advance. Just wait to add the salt and pepper and dressing until you are ready to serve it.

Anti Pasto Salad

In this take on anti pasto, other than the greens and the cucumbers, all of the ingredients come from either a jar or a can and require very minimal chopping. The dressing comes from the vegetable marinades plus a little vinegar and the seasoning is simply salt and pepper. It really doesn’t get any easier than that.
Prep Time20 mins
Course: Appetizer, Salad
Cuisine: Italian
Keyword: antipasto, appetizer, salad, vegetarian
Servings: 4 People
Author: Hana Itzhaki

Ingredients

  • 5 ounce bag Romain Lettuce or Leafy Greens of Choice
  • 1 Persian Cucumber chopped into 1/2 inch pieces
  • 1 Roasted Red Bell Pepper from a jar chopped into 1/2 inch pieces
  • 1/2 cup Kalamata Olives
  • 1/2 cup Sun-dried Tomatoes packed in oil
  • 1/2 cup Marinated Artichokes
  • 1/2 Chickpeas from a can, drained and rinsed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

Dressing

  • 1/4 cup Sun-dried Tomato Oil
  • 1/2 cup Artichoke Marinade
  • 1/2 cup White Wine Vinegar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Pepper
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Chili flakes

Optional

  • Feta Cheese
  • Parmesan Cheese
  • Grilled Chicken
  • Capers
  • Marinated Mushrooms
  • Grilled Eggplant
  • Deli Meat cubed
  • Fresh Parsley

Instructions

  • Wash, dry and check lettuce. Place in a large serving bowl.
  • Add the cucumber, bell peppers, olives, tomatoes, artichokes and chickpeas.
  • Season with salt and pepper.
  • Mix all dressing ingredients together in a jar and shake to combine. Dress the salad with 1/4 cup of dressing. Reserve the remaining amount for a future salad or to use as a marinade. Toss to combine. Serve immediately.

Notes

There are a myriad of mix-ins that can be added or swapped for other ingredients. If you are planning on serving it with a dairy meal, go ahead and add in some crumbled feta or shaved Parmesan cheese. Make it a main corse salad by adding grilled boneless, skinless chicken or as a hearty side with cubed dried salami and smoked turkey.
The measurements are for approximately four people for a side salad. Use your personal preference to double or triple or just finish what’s left in the jar or can depending on how big you want the salad to be and what ratio of greens to preserved vegetables you want. The amounts used for the dressing are more than what is necessary for one salad. If you are using a hearty lettuce like Romain or Kale, you can layer all of the salad ingredients in a bowl and refrigerate it up to a day in advance. Just wait to add the salt and pepper and dressing until you are ready to serve it.