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.