Friday, October 24, 2008
1 pound fresh tomatoes
3 TBLS olive oil
3-4 cloves garlic, smashed
1/3 cup basil leaves, torn
sea salt & ground pepper to taste
1 cup light cream
pinch of ground nutmeg
1 pound pasta
2/3 cup grated parmesan cheese
4 oz gorgonzola cheese
·Cook your pasta of choice… while it cooks..
·Cut tomatoes into large chunks and toss with olive oil, garlic, basil and a bit
of salt & ground pepper.
·Warm the cream in a large skillet. Reducing to about half cup. Lower the heat
and add tomato mixture and cook together for 20 minutes … gently
·Toss in parmesan and crumbled gorgonzola & nutmeg and continue warming until it
just begins to melt.. stir well.
·Drain cooked pasta and pour over your creamy tomato basil sauce and toss well.
Serve steaming hot with some extra gorgonzola crumbles on top, grated cheese and a nice crusty bread. Enjoy!