CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
2 |
tb |
Butter |
2 |
|
Cloves garlic, minced |
3 |
lb |
Fresh tomatoes (blanched, peeled, chopped) |
1 |
ts |
Salt |
1 |
pn |
Pepper |
2 |
tb |
Basil, chopped |
1/2 |
c |
Heavy or whipping cream |
INSTRUCTIONS
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.
1. Saute garlic in butter for one minute; add tomatoes, salt, and pepper.
Bring to a boil.
2. Reduce heat, loosely cover, and simmer for 25 minutes.
3. Add cream, stir to blend, cook 5 more minutes and serve.
Suggested pasta: strings or long ribbon types (spaghetti, fettucine)
Posted to JEWISH-FOOD digest V97 #020
From: Pat Gold <plgold@ix.netcom.com>
Date: Thu, 12 Sep 1996 05:23:22 -0700
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