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Tomatoes & Cream Pasta

So here's what I made with the fresh pasta.

Tomatoes & Cream Pasta (Adapted from 365 Ways to Cook Pasta)

1 lb fresh tomatoes (preferably plums or grape tomatoes)
1 T fresh basil
2 clove garlic, minced
1 1/2 c heavy cream
1 lb pasta
salt/pepper

Boil water for pasta. Peel, seed, and rough chop the tomatoes. If you are using grape tomatoes, there is no need to peel and seed them. Just cut them in half. Place the tomatoes in a skillet and a little salt to help the tomatoes release their juices. Cook off some of the liquids from the tomatoes probably about 10 minutes. If you are using regular tomatoes, it may take a little longer. If you are using grape tomatoes, it may be less time. Add garlic and continue to cook until garlic is fragrant. Add the heavy cream and basil. Cook over low until the sauce thickens slightly. Add salt and pepper. Pour over fresh pasta.
There was a lot of liquid from the tomatoes, so I really cooked them down more than usual
This is a very fresh tasting sauce. You would think that it would be too rich with the heavy cream but it's really not.

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