CAPELLI D'ANGELO

WITH CREAM AND FRESH TOMATOES

Makes 4 servings.

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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