A good quick summer dish when fresh tomatoes are plentiful.
1 lb linguine
1 bunch scallions sliced thinly
2 T olive oil
2-4 fresh tomatoes, deseeded and chopped
3/4 c light cream
salt and freshly ground pepper to taste
2-3 T fresh basil, chopped, for garnish
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Cook pasta al dente ..
Saute scallions in olive oil 3 or 4 minutes. Add tomatos and cook a few minutes more. Stir in cream, remove from heat and add the hot pasta. Toss together, top with fresh basil and serve.
Adapted from “The Complete Vegetarian Cuisine” page 149