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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1 lb. fresh ripe plum tomatoes, peeled, seeded and chopped
- 1 Tbsp. torn fresh basil leaves
- 1/2 c. heavy cream (at room temperature)
- salt and pepper
- 12 oz. fresh or 8 oz. dried capelli d'angelo
- 2 Tbsp. softened butter
- torn basil leaves for garnish
Method
- In a medium skillet, simmer the tomatoes and basil until soft and juices have cooked out of tomatoes, about 10 minutes.
- Add the heavy cream.
- Cook, stirring, over low heat until the sauce reduces and thickens slightly, about 10 minutes.
- Season to taste with salt and pepper.
