Fettuccine in creamy tomato sauce with basil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried fettuccine |
| 1 | medium | Onion(s) |
| 1 | cup | Oil-packed |
| Sun-dried tomatoes plus | ||
| 2 | tablespoons | Of the oil |
| 1 | cup | Heavy cream |
| ½ | cup | Basil leaves |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.
2. Meanwhile, chop the onion. Cut the sun-dried tomatoes into short, thick ribbons. Cut the basil into thin strips.
3, In a large frying pan, combine the sun-dried tomato oil and the onion. Cook over medium-high heat, stirring often, until the onion is tender, 2-3 min. Add the sun-dried tomatoes and cook 1 min. stirring often. Add the cream and bring to a gentle boil over medium heat, stirring often. Boil until slightly thickened, 4 min. Add the basil and season with salt and pepper to taste.
4. Add the pasta to the frying pan and toss well. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 111
Submitted By DIANE LAZARUS On 12-29-95