Tomatoes
Roger Phillips
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La Belle Cuisine - More Pasta Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Fettuccine with Tomato Basil Cream

"The angels in Paradise eat nothing but vermicelli al pomodoro."
Duke of Bovino and mayor of Naples, 1930,
as quoted in "Notes from a Country Kitchen" by Jocasta Innes

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Pasta
Cabannes Ryman
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Fettuccine with Tomato Basil Cream
Gourmet Archives

1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup olive oil
1/2 pound tomatoes, seeded, chopped
1/3 cup fresh basil leaves, cut into julienne strips
1/2 pound dried fettuccine
2 tablespoons freshly grated good quality Parmesan cheese

In a large skillet combine cream, broth, 1/3 cup water and oil. Bring liquid to a boil and cook at a vigorous simmer for 5 minutes. Add tomatoes and basil and simmer 1 minute. While sauce is cooking, in a kettle of boiling salted water cook fettuccine until al dente and drain it well. Toss the fettuccine in the skillet with Parmesan and the sauce to coat it well.
Serves 2.

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