Capellini With Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta | 6 | Servings |
INGREDIENTS
| 2 | c | Dry white wine |
| 1 | c | Chopped shallots |
| 2 | c | Heavy whipping cream |
| Seasoning salt and pepper to | ||
| taste | ||
| 1 1/2 | c | Tomato paste |
| 2 | T | Chopped garlic |
| 2 | c | Chopped fresh basil |
| 1 | lb | Capellini pasta |
INSTRUCTIONS
Combine wine and shallots in a saucepan over high heat. Reduce until wine is completely evaporated. Lower heat and add cream. Cook until mixture comes to a boil. Remove pan from heat, add salt and pepper to taste and whisk in tomato paste. Return to heat and cook until mixture comes to a boil. Add garlic and a minute later, the fresh basil. Boil capellini al dente and serve immediately, covered with sauce. TONY'S SOUTH POST OAK, HOUSTON. PULIGNY-MONTRACHET 1977 OR 1978 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 54.6mg
Sodium: 558.6mg
Potassium: 1484.4mg
Carbohydrates: 32.6g
Fiber: 12.7g
Sugar: 11.3g
Protein: 10.1g