Tomato and basil cream sauce

4 servings

Ingredients

Quantity Ingredient
1 284 millilit double cream; (1/2 pint)
300 millilitres Vegetable stock; (1/2 pint)
125 millilitres Water; (4fl oz)
150 millilitres Olive oil; (1/4 pint)
300 grams Tomatoes; skinned, de-seeded
; and cubed (10oz)
A large bunch of fresh basil leaves; (about 50g/2oz)
; shredded
3 tablespoons Freshly grated parmesan cheese
Fresh basil leaves to garnish

Directions

1. In a saucepan combine the cream, stock, water and oil.

2. Bring to the boil and cook the mixture vigorously for 5 minutes.

3. Add the tomatoes and basil and simmer for 1 minute.

4. Toss the sauce with freshly cooked pasta and the parmesan.

5. Serve garnished with fresh basil leaves.

Converted by MC_Buster.

NOTES : Serve this sauce with a long pasta such as fettuccine or tagliatelle.

Converted by MM_Buster v2.0l.

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