Tonight's Dinner

[Guest guest]

This was tonights dinner. It was absolutely delicious. It came from a

book called The Lake House Cookbook by Trudie Styler (Mrs. Sting). It is

not a vegetarian book but they grow all their own vegetables and they

are totally organic. Some of the recipes are vegetarian including this

one. This recipe is not vegan - it is lacto. You can omit the cream and

butter and use low fat or fat free products if you wish (that is what I

did). I wrote out the ingredients as the original recipe called for

except I used linguine instead of tagliatelle.

 

* Exported from MasterCook *

 

Linguine with Tomato Sauce

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp olive oil

1 small onion -- diced

2 cloves garlic -- finely chopped

4 sprigs fresh basil + 10 basil leaves -- + extra for

garnish

2 28 oz cans plum tomatoes

3 tbsp heavy cream

2 tbsp unsalted butter

1/8 tsp red pepper flakes

1 tsp salt -- + cooking pasta

1 lb dried linguine -- * see notes

3 1/2 tbsp Parmigiano Reggiano -- freshly grated

 

In a medium sized heavy saucepan, place the olive oil, onion, garlic and

the sprigs of basil. Cook, stirring frequently, over medium-low heat for

about 5 minutes or until the onions are translucent.

 

Meanwhile, pass the tomatoes and their juices through a food mill to

puree them. Add them to the onion mixture and cook for 40-45 minutes,

stirring occasionally, until the mixture thickens. Remove the basil

sprigs then add the cream, butter, red pepper flakes and salt, stir and

cook for another 10 minutes. Remove from the heat and set aside.

 

In a large pot of boiling water, add salt and cook pasta until al dente,

about 6 minutes. Drain, reserving 1/2 cup of cooking water.

 

Stir the reserved water into the tomato sauce. Add the cooked pasta,

Parmigiano Reggiano and the torn basil leaves and toss to combine. Serve

garnished with the extra cheese and basil leaves.

 

Risa's note: I also served it with some fresh italian bread that I

warmed up.

 

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NOTES : Original recipe from The Lake House Cookbook by Trudie Styler

and Joseph Sponzo, Clarkson/Potter Publishers, NYC, Copyright 1999., p.

82. Original recipe called Tagliatelle with Tomato Sauce.

 

I used 2 fresh plum tomatoes, finely chopped & pureed and added it to

one 14 oz can of diced tomatoes with mild green chiles instead of the

2-28 oz cans. I also added in some crushed tomatoes I had from the other

day. It made about 28 oz all together. I also used Land O'Lakes Fat Free

Half-and-Half instead of the heavy cream.