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.