Pasta Fresca

• 1/2 pounds Angel Hair Pasta, Cooked
• 2 Tablespoons Olive Oil
• 1 whole Red Onion
• 6 cloves Garlic
• 2 Tablespoons Balsamic Vinegar
• 6 whole Roma Tomatoes
• 1/2 cups Sweet White Wine (moscato)
• 13 cups Heavy Whipping Cream
• 1 teaspoon (heaping) Whole Black Peppercorns
• 5 ounces, weight Baby Spinach
• 1 bunch Basil Leaves (chiffonade)
• 3 dashes Ground Black Pepper To Taste
• 3 dashes Salt To Taste
• 12 strips Shaved Parmesan, To Serve

1. 1.
2. Chop the onion and tomatoes, and thinly slice the garlic.
3. Take the whole black peppercorns and bash them up a little with a mortar and pestle.
4. 2.
5. Heat 2 Tablespoons of olive oil over medium high heat.
6. Add onion and garlic; cook for 4 minutes.
7. 3.
8. Add the balsamic vinegar.
9. Reduce heat to low and cook 5 minutes.
10. The liquid should be gone at the end.
11. Add salt and ground black pepper.
12. 4.
13. Add chopped tomatoes.
14. Turn up heat to medium high and cook for 2 minutes.
15. 5.
16. Add white wine.
17. Cook for 15 minutes on medium highit should be at a rapid simmer.
18. Stir occasionally.
19. The liquid should mostly reduce by the end.
20. 6.
21. Add cream and cracked black peppercorns.
22. Cook on medium 3 minutes.
23. 7.
24. Turn down heat to low and add spinach and basil (reserve some for garnish).
25. Cook for 1-2 minutes, until just wilted.
26. 8.
27. Serve with the cooked pasta, topped with basil chiffonade and parmesan shavings.

angel, olive oil, red onion, garlic, balsamic vinegar, tomatoes, sweet white wine, cream, spinach, basil, ground black pepper, salt, parmesan

Taken from tastykitchen.com/recipes/main-courses/pasta-fresca/ (may not work)