Creamy Tomato-Basil Pasta
by: Kimberly Cutler
Sumbitted by: Alice Hallstrom
· 1 28-oz. can crushed tomatoes
· 3 Tbsp. butter
· 8-10 fresh basil leaves, minced or 2 tsp. dried basil
· ½ cup cream or half and half
· ¼ cup grated parmesan cheese
· ¼ cup grated romano cheese
· 1 lb. cooked pasta (capellini, linguini, or penne)
Melt butter over low heat. Add tomatoes and basil. Cook over medium high heat until slightly thickened. Add cream and cheeses. Continue cooking until fairly thick, about 5 more minutes. Serve with pasta.
This recipe came from Kimberly Cutler. It's one of Michael's favorites!
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