Saturday Recipe for 9-4-10

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This heavenly dish is made as long as I have fresh basil and tomatoes in my garden, which luckily I still do.  My husband took care of the garden while I was in California, so I couldn’t wait to use these ingredients when I returned home.  If desired, you can also add some fresh crab or lobster meat, or some fresh asparagus tips.

Fettucine in Basil-Tomato Cream with White Wine

3 Tablespoons olive oil
3 Tablespoons butter
2 cloves garlic, minced
4 medium tomatoes, peeled, seeded, and chopped
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup finely chopped fresh basil leaves
Salt and white pepper to taste
Red pepper flakes to taste (optional)
1 pound fettucine (fresh, if possible!)
Julienned fresh basil for garnish
Freshly grated Parmesan cheese

1.  Heat oil and butter in a heavy saucepan over medium heat.  Gently saute garlic for a minute, then add tomatoes.  Simmer until they soften, then stir in wine and cream.  Simmer for 5-10 minutes or until the sauce becomes the consistency of heavy cream.  Add the chopped basil and simmer another 2-3 minutes.  Add salt and white pepper to taste, and optional red pepper flakes.
2.  In a large kettle, cook the fettucine in boiling, salted water with a dash of oil until al dente; drain.  Return to kettle; stir in sauce and toss.  Serve immediately with some fresh basil on each serving and pass bowl of Parmesan.  Serves 4-6.

2 Responses to Saturday Recipe for 9-4-10

  1. September 5, 2010 at 10:13 am #

    I’m copying this one!

  2. September 5, 2010 at 10:17 am #

    It’s heavenly! Hope you like it!

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