Tuesday, September 25, 2007

"Crema" Italian Pasta

My brother-in-law lived in Italy for 2 years (serving as a missionary for our church) and has learned to make some very tasty pasta. Here is an easy one that is one of my favorites. He doesn't have a recipe...so I'm just guessing on the amounts from when I’ve made it; you could play with them a little bit to your liking.

2 T Olive Oil
2 Cloves Garlic-minced
3 t Chicken Base
1 T Fresh Basil (or 1 tsp dried)
Red Pepper Flakes or Ground Cayenne Pepper-season to taste
2 (14.5oz) Cans diced tomatoes
½ C Table Cream (such as Cacique Crema Mexicana)
Parmesan Cheese

Heat oil in pan-sauté garlic until browned. Add Chicken Base, Basil and Red Pepper Flakes. Pour in juice from tomatoes. Let simmer about 10 minutes. Add tomatoes. Continue to simmer to cook off moisture about 10 more minutes.
Turn off heat and stir in Crema. Serve over Penne Pasta. Top with freshly grated parmesan cheese.

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