Core tomato and roughly chop it. Add to your blender, seed skin and all. Add cashews, tomato paste and water. Blend until smooth.
Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
Originally Submitted
1/31/2012
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You can add this Super quick tomato basil cream pasta recipe to your own private DesktopCookbook.
