Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
2 \N | Cloves garlic, minced |
3 pounds | Fresh tomatoes (blanched, peeled, chopped) |
1 teaspoon | Salt |
1 pinch | Pepper |
2 tablespoons | Basil, chopped |
½ cup | Heavy or whipping cream |
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume.
1. Saute garlic in butter for one minute; add tomatoes, salt, and pepper.
Bring to a boil.
2. Reduce heat, loosely cover, and simmer for 25 minutes.
3. Add cream, stir to blend, cook 5 more minutes and serve.
Suggested pasta: strings or long ribbon types (spaghetti, fettucine) Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold <plgold@...>
Date: Thu, 12 Sep 1996 05:23:22 -0700