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Pasta with Tomato Basil Cream
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Description
I made this up from some fresh garden goodies that needed to be used up. Serve on the side or as a meal, you won’t be sorry!
Boil up a couple ounces of pasta for each person. I used vermicelli in this, but linguine would be great as well!
Ingredients
- 1 Tablespoon Butter, Unsalted
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Tomato, Diced (you'll Need About 1 Cup Tomato Flesh)
- 1 whole Roasted Red Pepper, Diced. I Used A Jarred Pepper
- 4 whole Fresh Basil Leaves, Large Ones If You Can
- 1 clove Garlic, Minced
- 1 teaspoon Chicken Bouillon
- ⅓ cups Heavy Cream Or Half-and-Half
- 2 Tablespoons Fresh Grated Parmesan (or Pre-grated To Your Taste)
- ½ teaspoons Black Pepper
- ½ teaspoons Onion Powder
- 4 ounces, weight Pasta (your Choice, I Used Vermicelli And Boiled Up A Couple Ounces Of Dry Pasta, Approx. For Each Serving)
- Salt To Taste
Preparation
In a medium saucepan over medium heat melt up the butter with the olive oil.
Then add the tomato, red pepper, basil, garlic and bouillon.
Heat all to a low simmer for a few minutes.
Then with an immersion blender, mix until smooth.
Then add the cream, Parmesan, pepper and onion powder.
Stir to combine and continue to simmer for another minute or so and remove from heat.
Serve over hot pasta!
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9 Comments
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bjaime82 on 8.18.2009
I made this for me and my boyfriend and he loved it (this coming from a self proclaimed italian hater)!! Super good, thanks!
jennedc on 8.18.2009
I tried this recipe last night. It turned out pretty well. I also made up some chicken and used this same sauce with a little Parmesan cheese on top of that.
One word of caution, I blended the sauce in a food processor and it was very thick and some escaped out the top, even though I was holding the lid. Be very careful when blending b/c it’s very hot!
Overall it turned out great and was a nice way to use fresh ingredients.
Karen@JustCallMeGrace on 8.11.2009
Made this last night. Yummy! I made enough to serve 4, but used at least 2 cups of fresh tomatoes and lots of roasted peppers and more basil that recipe called for.
babskitchen on 8.10.2009
I couldn’t wait and ended up making this tonight since I had everything on hand. DEE-LISH-US!!! I doubled the recipe and it fed about 3 people. I followed the recipe exactly, just using low-sodium bouillon packets instead of the cubes. A keeper for sure! (I think I could make up to 12 oz. of pasta with the doubled sauce – it goes pretty far).
pattilouwho on 8.10.2009
this looks great! “favorite-ing” right now! thanks for sharing.