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Add a photoServings: 4
Ingredients
- 1 x 284 millilit double cream, (1/2 pint)
- 300 ml Vegetable stock, (1/2 pint)
- 125 ml Water, (4fl ounce)
- 150 ml Extra virgin olive oil, (1/4 pint)
- 300 gm Tomatoes, skinned, de-seeded and cubed (10z)
- Â Â A large bunch of fresh basil leaves, (about 50g/2oz) shredded
- 3 Tbsp. Freshly grated parmesan cheese
- Â Â Fresh basil leaves to garnish
Directions
- 1. In a saucepan combine the cream, stock, water and oil.
- 2. Bring to the boil and cook the mix vigorously for 5 min.
- 3. Add in 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 possibly tagliatelle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 313 | 93% |
| Total Fat 35.45g | 44% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 361mg | 15% |
| Potassium 167mg | 5% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.46g | 2% |
| Protein 2.05g | 3% |
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