Saturday, August 23, 2008

Linguine with Sweet 100 Tomatoes, Basil, and Cream

My husband and I discovered this recipe a few summers ago--before we even really appreciated fresh, home grown tomatoes. It is simple, elegant, and the epitome of late summer. Pair it with a big salad and a nice glass of white wine, and sit out on the porch. It's worth growing your own tomatoes and basil for this dish.

From Gardeners' Community Cookbook

2 T. butter
2-3 cloves garlic, finely chopped
4 c. Sweet 100 cherry tomatoes, rinsed and left whole*
1/2 c. heavy whipping cream
1/2 c. packed fresh basil leaves
1/4 t. salt
1/4 t. pepper
3/4 pound fresh linguine or fettuccine, cooked, drained, and kept warm**
1/2 c. grated Parmesan cheese

  1. Melt butter in a large nonreactive saute pan. Add the garlic and saute over medium-high heat until wilted but not browned, about 1 minute.
  2. Add tomatoes and saute until softened, about 2 minutes. Stir in cream, bring to a boil, and simmer briskly until slightly thickened, 1-2 minutes.
  3. Stir in the basil, salt, and pepper. Pour over the pasta and serve right away, accompanied by Parmesan on the side.
*If Sweet 100s are not available, other cherry tomatoes can be used. If using larger ones (actual cherry-sized), cut in half so they melt into sauce quickly without overcooking.
**Dried pasta may be substituted.

Serves 4-6

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