¾cupseeded, peeled and chopped fresh tomatoes (see note)
1tablespoongrated Parmesan cheese, more if desired
1tablespoonchopped fresh basil, more for garnish
Instructions
Bring a large pot of salted water to a boil over high heat (see note about peeling tomatoes). Cook angel hair pasta as directed on package, drain.
Meanwhile, melt butter in a large skillet over medium heat and sauté onion and garlic until onion is translucent.
Add cream and cook until reduced and thickened, about 10 minutes.
Reduce heat to low and add tomatoes, Parmesan cheese, and basil and cook until sauce turns a light pink color.
Mix in cooked pasta until evenly coated. Serve immediately, topped with additional fresh basil.
Video
Notes
Add more tomatoes: You can’t go wrong with a few additional tomatoes so if you have extras, don’t worry, just add them to the sauce! it will make your sauce a deeper pink.
To easily peel tomatoes, I use my boiling water before I put the pasta in it. Score a small “X” in the bottom of each tomato with a sharp knife. Place them in a heat-safe colander with a handle (or you can use a slotted spoon) and place them in the boiling water for 1 to 2 minutes or until you see the skin separating from the flesh of the tomatoes. Remove from boiling water and place in an ice bath (ice cubes + cold water). The skin should come off easily once the tomatoes cool a bit.
I use whole wheat pasta 95% of the time when I cook, but since this sauce is delicate, regular pasta is best.