Straw And Hay In Tomato Cream
|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|
|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)|
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.
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.
Serving size: Complete recipe
Calories 2487 Calories from Fat 1037
% Daily Value*
Total Fat 116 g178.2%
Saturated Fat 65.9 g329.5%
Trans Fat 0 g
Cholesterol 386.3 mg128.8%
Sodium 1713.2 mg71.4%
Total Carbohydrates 249 g82.9%
Dietary Fiber 17.7 g70.6%
Sugars 50 g
Protein 74 g147.8%
Vitamin A 140.4% Vitamin C 124.2%
Calcium 90.6% Iron 12.2%
*Based on a 2000 Calorie diet