Indoor Herb Garden Kits and Herbal Remedies

A basil, tomato, garlic and mascarpone cheese sauce that is a truly simple, outstanding dish. The mascarpone cheese gives it the rich smoothness of a true classic. For me it is the Italian cuisine equivalent of the finest champagnes and epitomises all that is outstanding about simple Italian cooking No herb garden information guide would be complete without sharing this recipe.

PREP TIME 20 Min
COOK TIME 2 to 3 Hrs
READY IN 200 Min

Servings 4 to 6

Ingredients

• 500gm.(16 ounces) package uncooked spaghettini/spaghetti/fettucine
• 450gm.(14.5 ounces) can diced peeled tomatoes
• 2 fresh peeled tomatoes, chopped
• 1 cup fresh basil leaves
• 2 tablespoons crushed garlic
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 150gm. (5 ounces) mascarpone cheese
• 50gm. (2 ounces) tomato paste to intensify flavour.

(To peel tomato’s, place in jug and immerse by pouring boiling water over them, wait 2 minutes – remove from water over sink, leave to cool and the peel will slide off easily.)

Directions:
1. In a blender or food processor, blend the diced tomatoes, fresh tomatoes, garlic, olive oil, salt and pepper until barely chunky.
2. Place mixture in heavy bottomed saucepan with 2/3 of the basil hand torn into small pieces and simmer gently until reduced to about 2/3 of original volume. Add the mascarpone cheese and the tomato paste and stir in gently, reducing heat to keep mixture warm while prepping the pasta. At this point add the rest of the basil to the mixture.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, if you like it like that – I personally prefer a softer pasta (15 minutes) and find it much more palatable.

Drain the pasta.

In a bowl, gently toss the cooked pasta and tomato mixture. You may grate parmesan cheese on top if you wish, but it is really not necessary.

Wine to drink – Sauvignon Blanc.