Pasta With Fresh Tomatoes Recipe
Summary
Ingredients
| 1 1/2 pounds penne or rotini, or any tube or corkscrew pasta | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Tablespoon, grated | |
| Chopped tomatoes | 4 Large | |
| 1/4 cup chopped fresh basil leaves, loosely packed | ||
| Light cream | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Cook pasta in stockpot according to package directions and drain.
Heat oil in saute pan, add garlic and onion, and saute less than a minute.
Add tomatoes and basil and saute about 2 more minutes.
Add reserved tomato liquid; cover and simmer for another minute.
Slowly pour in enough cream to lighten tomato mixture.
Note: This is not a traditional cream sauce; the cream just adds a touch of flavor.
Heat for another minute; add salt and pepper to taste.
Toss with pasta, sprinkle with Parmesan cheese, and serve.
Heat oil in saute pan, add garlic and onion, and saute less than a minute.
Add tomatoes and basil and saute about 2 more minutes.
Add reserved tomato liquid; cover and simmer for another minute.
Slowly pour in enough cream to lighten tomato mixture.
Note: This is not a traditional cream sauce; the cream just adds a touch of flavor.
Heat for another minute; add salt and pepper to taste.
Toss with pasta, sprinkle with Parmesan cheese, and serve.
Chef
