ovo-lacto - Spinach Fettucine with Creamy Tomatoes and Basil

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Spinach Fettucine with Creamy Tomatoes and Basil

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Serving size: 6 to 8.

 

2 16-ounce cans crushed tomatoes, with juice

4 tablespoons oil

6 cloves garlic, finely sliced

Large bunch of fresh basil, roughly chopped (or as much as desired of

dried)

Salt and pepper, to taste

2 & 1/2 cups light cream or half & half

1 pound spinach fettucine

1 cup grated cheddar cheese

6-ounce can tomato paste

 

1) Mix the tomatoes with the oil, garlic and basil, and season to taste

with salt and pepper.

2) Heat the mixture over low heat so the flavours blend together, then

add the light cream or half & half; sitr until smoothly blended.

Leave to warm through over the lowest possible heat. NOTE: if sauce

is not as thick as you would like, add some of the tomato paste a

little at a time, and let the sauce simmer for a few minutes.

Do NOT try adding cornstarch or arrowroot -- it will only cause

gelatinous globules to form in the sauce!

 

3) Cook the spinach fettucine according to package directions, and

drain thoroughly; toss with the finished sauce. Add the grated

cheddar cheese, and toss again.