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CAPELLI D'ANGELO

WITH CREAM AND FRESH TOMATOES

Makes 4 servings.

• 1 pound fresh ripe plum tomatoes, peeled, seeded and chopped
• 1 tablespoon torn fresh basil leaves
• 1/2 cup heavy cream, or light cream, at room temperature
• salt and pepper

• 12 oz. fresh or 8 oz. dried angel hair pasta
• 2 Tbsp. butter (optional)
• torn basil leaves, for garnish

In a medium skillet, simmer the tomatoes and basil until soft and juices have cooked out of tomatoes, about 10 minutes.

Add the cream; cook, stirring, over low heat until the sauce reduces and thickens slightly, about 10 minutes.

Cook pasta in plenty of boiling water until al dente; drain. Toss with butter.

Serve with a spoonful of sauce for each serving. Garnish with basil and serve additional sauce on the side.

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