Monday, July 26, 2010

Fettuccini with Tomato Basil Cream sauce

Because it was Sunday, because it was so hot outside I was doing anything to avoid stepping even my big toe out the front door, because if I am going to try my hand at cooking it is only going to be on Sunday’s.….I made a pasta dish that quite possibly may be my new favorite entrée.

This dish encompasses everything that makes my heart skip a beat. Fresh tomatoes, basil, cream, balsamic vinegar the yummy list goes on and on and I will share it right here with you.

Fettuccini with Tomato Basil Cream sauce

You will need:
1 ½ pound Fresh Plum Tomatoes
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
½ teaspoons Salt
1 teaspoon Sugar
¼ teaspoon Crushed Red Pepper
2 Tablespoons Balsamic Vinegar
1 teaspoon Fresh Thyme Leaves
2 Tablespoons Fresh Minced Basil Leaves
1/3 cup Heavy Cream
8 oz, weight Fettuccine (or pasta of your choice), Cooked Al Dente
Parmesan Cheese and fresh basil for garnish

Peel and seed the tomatoes, making sure the tomato juice is reserved. Discard the seeds. Once peeled chop tomatoes or pulse quickly in a food processor.
Heat 2 Tbs oil in a large skillet over medium high heat; add garlic and sauté for 30 seconds.

Add chopped tomatoes, reserved tomato juice, salt, sugar, red pepper, balsamic vinegar, thyme and basil and bring to a low boil.

Reduce heat to low and simmer for 30 minutes. Stir in heavy cream and cook just till heated through.

Serve over Fettuccine or your choice of pasta, and garnish with grated parmesan cheese and fresh basil.

Note: You can substitute a 28 ounce can of crushed Italian tomatoes if desired.


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