By: Kecia’s Flavor Breakthrough!
Revised May 16. 2014
Pasta is one of the things I make the best! Soup and pasta! Sometimes I just want the pasta, no meat but it has to be satisfying for the whole family so this dish combines the creaminess of alfredo for the comfort food aspect with the freshness of basil and tomato. In the summer I like to replace all the herbs and veggies with fresh from my garden.
Serves 4 – 6
- 1 package of your favorite spaghetti or linguine
- 1 tbsp olive oil
- 1 tbsp Kosher salt
- 2 tsp olive oil
- 2 cloves garlic minced
- 1 onion julienned
- 2 cups diced tomatoes
- ½ cup julienned or 2 tbsp basil paste
- Salt and pepper to taste
- 1 ½ cup cream
- ½ cup shredded parmesan
- Fresh Italian parsley sprigs.
- More cheese
In a large stock pot heat water, salt and olive oil to a boil. Drop in spaghetti and cook according to package directions. Drain.
In deep skillet heat olive oil over medium heat, add onion and cook until slightly translucent. Add garlic and cook an additional minute. .
Add cream and continue to stir and heat through, stirring often. Whisk in the cheese until thoroughly blended.
Now add the tomato, basil and salt and pepper.
Heat through and let flavors combine about 3 to 5 minutes stirring often Pour over pasta and mix thoroughly.
Garnish with additional cheese and a few parsley sprigs. Or some basil leaves and Tomatoes.
Wonderful served with Crusty Parmesan Rounds.