Fettuccine in Creamy Basil Sauce with Roasted Tomatoes on the Vine

Name: Fettuccine in Creamy Basil Sauce with Roasted Tomatoes on the Vine
Prep time: PTM
Yield: 4 - 6 Servings
Ingredients: 2 large ripe tomatoes; Salt; 3 tablespoons butter; 2 teaspoons all-purpose flour; 1u00bd cup heavy cream; Freshly ground black pepper; u00bd teaspoon salt; 2 cloves garlic, peeled and finely minced or pressed through a garlic press; 1 cup fresh basil leaves, finely shredded; 1 pound fettuccine or linguini; Freshly grated Parmesan cheese; Roasted Tomatoes (see recipe below); olive oil; sea salt; tomatoes on the vine

By Leslie Blythe Italian, Pasta, Vegetarian Boiling, Roasting, Simmering

August 9, 2016

Fettuccine in Creamy Basil Sauce with Roasted Tomatoes on the Vine is so good. There is nothing better than tomatoes with fresh basil from the garden.

Yields: 4 - 6 Servings

Ingredients

2 large ripe tomatoes

Salt

3 tablespoons butter

2 teaspoons all-purpose flour

1½ cup heavy cream

Freshly ground black pepper

½ teaspoon salt

2 cloves garlic, peeled and finely minced or pressed through a garlic press

1 cup fresh basil leaves, finely shredded

1 pound fettuccine or linguini

Freshly grated Parmesan cheese

Roasted Tomatoes (see recipe below)

Roasted Tomatoes on the Vine

olive oil

sea salt

tomatoes on the vine

Directions

1Make the fettuccine as per package instructions.

2In a large skillet, heat the butter and sprinkle with flour. Add the cream and bring to a boil. Reduce heat slightly and let simmer until the cream is reduced by about a third or until it coats the back of spoon dipped into the mixture. Season with salt and pepper. Then add garlic and basil and set aside.

3Drain the pasta and add to the cream mixture in the skillet.

4Place the skillet over low heat, heating the fettuccine in the sauce without letting the sauce come back to a boil. Remove from the heat and toss to combine. Sprinkle with freshly grated parmesan cheese and serve with the roasted tomatoes on top.

Roasted Tomatoes on the Vine

1Place tomatoes with the stem on a baking sheet with olive oil and salt.

2Roast at 350 F for about 20 minutes, or until the tomatoes are soft and the skin begins to caramelize and bubble.

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