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.