Tomato, Garlic, and Basil Alfredo

ART: Chef Hat

4 to 6 ounces dry pasta, cooked to directions
1 tablespoon butter
2 teaspoons fresh garlic, minced
2 teaspoons dry basil, or double if fresh
1 tablespoon fresh parsley, chopped
4 to 6 Roma tomatoes
1/4 cup Chardonnay
1/4 to 3/4 cup heavy whipping cream
1/4 cup Parmigiano Reggiano cheese

Slice Roma tomoatoes in half longwise and cut into moons. In saute or fry pan mix together butter, garlic, basil and parsley. Cook for about 3-4 minutes and add the romas. Cook another 1 1/2 minutes and add Chardonnay to deglaze the pan. Add cream and reduce to a velvety texture. Once reduced, add the sauce and the cheese to the pasta and fold completely. If needed, add 1 to 2 tablespoons of cream to loosen up the pasta.


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