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Ingredients
- 1 28-oz. tin of yellow tomatoes or fresh yellow/golden tomatoes
- 3/4 cup dry sherry
- 1 1/2 Tbl. sugar
- 3/4 tsp. salt
- 4 oz. unsalted butter (1/2 stick)
- 1 Tbl. creme fraiche, mascarpone or yogurt (per each serving) (optional)
Method
- In a non-corrosive sauce pot, cook the tomatoes, sherry, sugar and salt.
- Simmer on medium heat for about 6 minutes or until the liquid reduces by half.
- Puree the sauce using a blender or food processor.
- Return sauce to pot and bring to simmer.
- Add butter and whisk until all the butter has been absorbed.
- Add cooked pasta to sauce and simmer for 1 minute.
- Garnish with a dollop of creme fraiche, mascarpone or yogurt (optional).
- Add salt to taste, top with fresh milled pepper and grated parmesan.
