Tonight's Dinner - Pasta with Tomato-Basil Pasta Sauce

[Guest guest]

This sauce came out soooo wonderful. Very flavorful. I got the idea from

Wolfgang Puck. I saw a recipe of his where he used fresh tomatoes but I

used canned and it came out just as delicious. I also used a lot less

butter and some parmesan cheese (to me pasta isn't pasta without

parmesan cheese). So good. DH wants me to make it again and again. Of

course, served with garlic knost.

 

* Exported from MasterCook *

 

Tomato-Basil Pasta Sauce

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Sauces Herbs

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

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

1 tbsp olive oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1 14 oz can diced tomatoes -- undrained

1/2 cup chicken broth -- or homemade stock

8 fresh basil leaves

2 tbsp unsalted butter -- cut in small cubes

salt and pepper

Parmesan cheese -- freshly grated

 

In a medium saucepan, heat the oil over medium-high heat. Saute the

onion until just wilted, 4 minutes. Add garlic and cook for 1 minute

longer. Stir in tomatoes. Cook for 3 minutes. Pour in chicken broth,

reduce heat and cook until sauce thickens, 15 minutes.

 

Cut basil leaves in shreds and add to the sauce. Whisk in butter, a

little at a time, and season with salt and pepper. Place a hand blender

in pot and blend until smooth. Keep warm.

 

Serve over pasta with garlic knots.

 

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RisaG