Saturday, January 8, 2011
This is such an Italian recipe in that a little bit of left over tomato sauce, fresh herbs, and some butter are comebined to become a whole new dish!
I love this rich buttery sauce on my gnocchi and cavatelli because it is not as acidic as regular sauce and allows the pasta itself to really stand out
2 cups left over tomato sauce (meatless)
6 tablespoons butter unsalted
a few basil leaves whole
a few parsley sprigs chopped
1 pound pasta
pinch of salt
Start your well salted pasta water.
Melt your butter in a large skillet (it will need to hold all the pasta) but do not brown, along with the parsley and basil leaves.
Add your sauce and salt stir until it is all incorporated well. Taste for salt.
Serve with more fresh torn basil leaves and lots of Parmesan Cheese!