Saturday, January 5, 2019

Pasta with Fresh Tomatoes, Basil and Cream

Doesn’t this look good? I’ve had this recipe in my recipe box for years. Sometimes I just have to change up pasta from a spaghetti sauce to a cream sauce. Serves 4 Total Time: 1 hour


3 tablespoons olive oil
5-6 ripe tomatoes, peeled, seeded and diced
1 lb fettuccine
1/2 stick of unsalted butter
2 cloves garlic, minced
1 3/4 cups heavy cream
3/4 cup milk
1 1/2 cups grated Parmesan cheese
1-1 1/2 cups fresh basil, chopped
Salt and pepper, to taste


Heat a large pot of salted water to boiling. Add heat the oil in a skillet. Add the tomatoes and toss just to heat, then set aside. When the water is boiling cook pasta until al dente, drain and return to the pot. Add the butter and sauté the garlic briefly. Add the pasta, toss to coat. Add the cream, milk and cheese. Toss gently until cheese melts and the sauce boils and thickens. Add most of the basil, the tomatoes and salt and pepper, to taste. Serve by sprinkle with the remainder of basil. Yum Yum!

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