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Straw And Hay In Tomato Cream

Italian.Chef's picture
Ingredients
  Olive oil 1 Tablespoon
  Roma tomatoes 12 Ounce, seeded and chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Chopped fresh basil/1 teaspoon dry basil 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried tagliarini/Half of a 9 ounce package each fresh yellow and green linguine 8 Ounce (Yellow / Green)
  Whipping cream 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Fresh basil sprig 3
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Heat oil in a wide frying pan over medium heat; add tomatoes, garlic, chopped basil, salt, white pepper, and wine.
Bring to a boil over medium-high heat.
Cook, uncovered, stirring often, until tomatoes are soft and almost all liquid has evaporated (8 to 10 minutes).
Transfer mixture to a food processor or blender and whirl until pureed; return to pan.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, stir cream and lemon juice into tomato puree.
Bring to a boil over high heat, stirring often; cook until sauce boils and thickens slightly (about 3 minutes).
Divide pasta among shallow bowls or rimmed plates; spoon sauce over each serving.
Garnish with basil sprigs.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Tomato

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