| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
284 millilit double cream; (1/2 pint) |
| 300 |
ml |
Vegetable stock; (1/2 pint) |
| 125 |
ml |
Water; (4fl oz) |
| 150 |
ml |
Olive oil; (1/4 pint) |
| 300 |
g |
Tomatoes; skinned, de-seeded |
|
|
; and cubed (10oz) |
|
|
A large bunch of fresh basil leaves; (about 50g/2oz) |
|
|
; shredded |
| 3 |
tb |
Freshly grated parmesan cheese |
|
|
Fresh basil leaves to garnish |
INSTRUCTIONS
1. In a saucepan combine the cream, stock, water and oil.
2. Bring to the boil and cook the mixture vigorously for 5 minutes.
3. Add the tomatoes and basil and simmer for 1 minute.
4. Toss the sauce with freshly cooked pasta and the parmesan.
5. Serve garnished with fresh basil leaves.
Converted by MC_Buster.
NOTES : Serve this sauce with a long pasta such as fettuccine or
tagliatelle.
Converted by MM_Buster v2.0l.
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