2 c Italian stewed tomatoes
2 garlic cloves, minced
1 cup whipping cream
3 Tbs tomato paste (I usually just use the whole can)
1/3 cup fresh Italian parsley, chopped
Salt and pepper to taste
Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles (or any other pasta). Optional: serve with sliced grilled chicken.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment