Tomato-Cream Sauce
This light tomato sauce, enriched with cream, is a specialty of Cantina Pierino in Buenos Aires. A little added stock turns it into a wonderful soup.
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Ingredients
- 1 tbsp. extra-virgin olive oil
- 2 small cloves garlic, peeled and minced
- 2 cups canned crushed tomatoes
- 3 fresh basil leaves
- 1⁄4 cup heavy cream
- 3 tbsp. prepared pesto
- 3 tbsp. freshly grated Parmigiano-Reggiano
- Salt
- freshly ground black pepper
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