Pasta With Fresh Tomatoes
|Rotini/Penne / any tube / corkscrew pasta||1 1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated onion||1 Tablespoon|
|Fresh tomatoes||4 Large, chopped, with liquid reserved|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs), loosely packed|
|Light cream||3 Tablespoon|
|Freshly ground black pepper||To Taste|
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.