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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 1 box (16 Oz. Box) Farfalle Pasta
- 1 can (14.5 Oz. Can) Whole Italian Tomatoes
- 1 whole Onion, Minced
- 1 clove Garlic, Crushed
- 1 bunch Fresh Basil, Roughly Chopped
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 2 ounces, weight Mascarpone Cheese
- Parmigiano Reggiano (optional)
Method
- Into a large saute pan, add your oil and butter and heat over medium heat.
- Add your onions, garlic, tomatoes and basil.
- Stir together and season with salt.
- Reduce to LOW and cook for approximately 15-20 minutes.
- WHILE sauce is cooking, place a large pot of water on to boil.
- Season water generously with salt.
- When water is boiling, add your pasta and cook until al dente.
- Reserve 1/2 cup of the cooking liquid and then drain pasta and set aside briefly.
- When sauce has finished cooking, transfer it into your food processor, food mill, blender, or use your immersion blender (whatever you have available) and pulse until it has a smooth and silky consistency.
- Return to the pan and mix in the mascarpone.
- Check for seasoning and salt if necessary.
- Once blended completely, add the pasta into the sauce and toss well.
- Add the reserved cooking liquid if sauce is too thick.
- Garnish with additional basil if desired and Parmigiano Reggiano!
