Mother Earth Living

Pasta Party: Fresh Tomato Sauce

By Donna Frawley
February/March 2010
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Pictured: Antipasto Skewers
Photo by Howard Lee Puckett

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Serves 4 (about $1.50 per serving, including pasta)

I got this recipe from a customer who was buying fresh basil. I asked him what he was making and he shared his recipe; I made it my own by substituting lowfat cream cheese for heavy cream.

• 1 to 2 garlic cloves, minced
• 1 tablespoon olive oil
• 6 roma tomatoes, squeezed and chopped 
• 1⁄2 cup dry white wine
• 4 ounces 1⁄3-less-fat cream cheese 
• 6 to 9 basil leaves, chopped
• 1 batch fresh Basic Egg Noodles     

1. Sauté garlic in olive oil. Add tomatoes (skins, seeds and all) and wine. Cook to reduce until sauce-type consistency. 

2. Add cream cheese and stir until sauce is smooth. 

3. Remove pan from heat and add basil. Serve immediately over hot pasta. I also like this sauce with dried, out-of-the-box bow ties.  

Donna Frawley, owner of Frawley’s Fine Herbary ( ), has written two cookbooks: The Herbal Breads Cookbook (Frawley’s Fine Herbary, 1994) and The Edible Flowers Book (Frawley’s Fine Herbary, 2004).

Click here for the main article,  Pasta Party: Make Homemade Pasta .

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