Friday, July 30, 2010

Pasta with Basil Cream Sauce

Click on picture to enlarge....then lick screen to taste... ;0)

We're halfway through summer and fresh fruits and vegetables are sprouting up everywhere!!! It's a fresh food frenzy out there and it's fantastic, but sometimes you need a little pasta....a little caloric intake, so we mix the fresh basil of summer with the ever-pleasing pasta and we end up with this tasty little number on our plate.

It's light, fresh, and spectacular and the best part is YOU decide how basily it will be. BONUS: The next day it tastes great cold or heats up like a dream.

Call me loco, but I think it's a Basily kind of day!

Pasta with Basil Cream Sauce

8-12 Ounces Pasta of your choice
Olive oil as needed
Pinch of hot pepper flakes
One Medium Onion, very finely chopped
Salt and Pepper to taste
3-4 Cloves Garlic, chopped

One Cup Cream
One Cup Chicken Broth

One Medium to Large Batch of Basil, cut in strips (How much do you love the Basil?)

While the pasta is cooking heat the oil in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. IF you like your sauce a little thickened, you could add a tablespoon of flour right now.....

Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety.

Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve...topping it with freshly cut tomatoes and Parmesan cheese if you desire.

*** I love tossing chopped cherry tomatoes in with pastas such as these right before serving to punch up that fresh garden flavor!


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