Pasta Party: Fresh Tomato Sauce

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Photo by Howard Lee Puckett
Pictured: Antipasto Skewers

<p>
<em>Serves 4 (about $1.50 per serving, including pasta)</em>
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<br />
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.</p>
<p>• 1 to 2 garlic cloves, minced<br />
• 1 tablespoon olive oil<br />
• 6 roma tomatoes, squeezed and chopped <br />
• 1?2 cup dry white wine<br />
• 4 ounces 1?3-less-fat cream cheese <br />
• 6 to 9 basil leaves, chopped<br />
• 1 batch fresh <a href=”https://www.motherearthliving.com/cooking-methods/make-homemade-pasta-basic-egg-noodles.aspx”>Basic Egg Noodles</a>
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1. Sauté garlic in olive oil. Add tomatoes (skins, seeds and all) and wine. Cook to reduce until sauce-type consistency. <br />
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2. Add cream cheese and stir until sauce is smooth. <br />
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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.  </p>
<p>
<hr />
<p>
<em>Donna Frawley, owner of Frawley’s Fine Herbary (</em>
<a href=”http://www.frawleysfineherbary.com/” target=”_blank”>www.frawleysfineherbary.com</a>
<em>), has written two cookbooks:</em> The Herbal Breads Cookbook <em>(Frawley’s Fine Herbary, 1994) and</em> The Edible Flowers Book<em> (Frawley’s Fine Herbary, 2004).</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/make-homemade-pasta.aspx”>
<strong>Pasta Party: Make Homemade Pasta</strong>
</a>.</p>

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