| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | Cloves garlic, minced | |
| 3 | lb | Fresh tomatoes, blanched |
| peeled chopped | ||
| 1 | t | Salt |
| 1 | pn | Pepper |
| 2 | T | 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. Saute garlic in butter for one minute; add tomatoes, salt, and pepper. Bring to a boil. Reduce heat, loosely cover, and simmer for 25 minutes. 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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