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Pasta with Basil Cream and Tomatoes

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2 1/2 tablespoons olive oil
2 cloves garlic, pressed
1 pound tomatoes, peeled, seeded and chopped
1/2 cup whipping cream
1 1/2 cup packed basil leaves, stemmed and chopped
salt and pepper to taste
1 pound linguine, cooked and drained


In large skillet, heat olive oil over low heat. Add garlic and tomatoes. Sauté until tomatoes begin to soften. Add cream and cook until slightly thickened (about 5 minutes). Season, add chopped basil leaves and toss with hot pasta. Pass grated Parmesan or Asiago.

Makes 3 servings

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