• Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings


  • 2 large ripe tomatoes
  • Salt
  • 3 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1½ cup heavy cream
  • Freshly ground black pepper (about 7 grinds on a mill)
  • ½ teaspoon salt
  • 2 cloves garlic, peeled and finely minced or pressed through a garlic press
  • 1 cup finely shredded fresh basil leaves
  • 1 pound fettuccine or linguini
  • 2 tablespoons finely minced fresh parsley
  • Freshly grated Parmesan cheese


  1. Cut each tomato into slices (do not peel). With your fingers, remove seeds and discard. Dice the remaining tomato slice. Place the tomatoes in a sieve over a bowl, sprinkle with salt and let drain for at least 30 minutes. (This step can be done well ahead of time.)
  2. In a large saucepan, bring some salted water to a boil.
  3. While the pasta water is heating up – in a large cast-iron skillet, heat the butter and sprinkle with flour. Add the cream and bring to a boil. Reduce heat slightly and let simmer until the cream is reduced by about 1/3rd or until it coats the back of spoon dipped into the mixture. Season with salt and pepper. Then add garlic and basil and set aside.
  4. Add the fettuccine to the boiling water and cook until just tender. Drain and add to the cream mixture in the skillet.
  5. Place the skillet over low heat, heating the fettuccine in the sauce without letting the sauce come back to a boil. Remove from the heat and add the drained diced tomatoes and the fresh parsley. Toss to combine. Sprinkle with freshly grated parmesan cheese and serve immediately.

source familyfeast

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