Recipe for Tomato and Basil Cream Sauce

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 x	284 millilit double cream, (1/2 pint)
300 ml	Vegetable stock, (1/2 pint)
125 ml	Water, (4fl oz)
150 ml	Olive oil, (1/4 pint)
300 gm	Tomatoes, skinned, de-seeded and cubed (10z)
	A large bunch of fresh basil leaves, (about 50g/2oz) shredded
3 tbl	Freshly grated parmesan cheese

Instructions:

Instructions: 1. In a saucepan combine the cream, stock, water and oil.

2. Bring to the boil and cook the mixture vigorously for 5 minutes.

3. Add the tomatoes and basil and simmer for 1 minute.

4. Toss the sauce with freshly cooked pasta and the parmesan.

5. Serve garnished with fresh basil leaves.

NOTES : Serve this sauce with a long pasta such as fettuccine or tagliatelle.

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