A quick, delicious pasta!

I had a taste for pasta last night and just happened to have some fresh basil. I decided to use what I had on hand and mixed up the following and it was so good!



Fettuccine in Basil Anchovy Cream
Recipe developed in the kitchen of Big-Black-Dog

3 TBL EVOO
3-4 cloves garlic, minced
1 tsp anchovy paste
3-4 tomatoes, peeled, seeded and chopped (canned, drained whole plum tomatoes is fine)
1/2 c. dry white wine
1 c. finely chopped fresh basil leaves
1/2 c. heavy cream
Freshly ground black pepper, to taste
1 lb fettuccine
Freshly grated Parmesan cheese

Heat the oil in a heavy saucepan over low heat. Gently saute the garlic until each clove is golden brown. Remove garlic cloves and on a cutting board mash cloves with a fork and mix with anchovy paste.

Return mashed garlic/anchovy paste to the warm EVOO and heat for a minute, then add the tomatoes and break up with a fork, add wine and basil. Simmer 5-10 minutes or until the sauce has thickened a bit.

Add the heavy cream and pepper and simmer another 2-3 minutes.

In a large kettle, cook the fettuccine in boiling salted water according to pkg directions. Add the sauce to the hot fettuccine, toss & serve immediately on warm plates. Garnish with fresh basil leaves & serve w/freshly grated Parmesan.


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