from the kitchen of Emmy O'Malley

SPINACH FETTUCINE W/CREAMY
TOMATOES & BASIL

2 16-ounce cans crushed tomatoes, with juice
4 tablespoons oil
6 cloves garlic, finely sliced
Large bunch of fresh basil, roughly chopped (I just estimated using DRY)
Salt and pepper
2 & 1/2 cups light cream*
16 ounces spinach fettucine
1 cup grated cheddar cheese

Mix the tomatoes with the oil, garlic and basil, and season to taste with salt and pepper. Heat the mixture over low heat so the flavors blend together, then add the light cream and stir until smoothly blended. Leave to warm through over the lowest possible heat! Cook the spinach fettucine according to package directions, and drain thoroughly. Toss with the sauce. Add the grated cheddar, and toss again.

*Light cream is kind of expensive, at least where I live, so I bought half & half and to make the sauce thick I simply added some tomato paste. You can dissolve arrowroot or cornstarch in water and add it, but tomato paste gives a nice tomato flavour and isn't starchy. Just add as much is needed to make the sauce the consistency you would like for it to be. Serving size: 6 to 8.
(From "Linda's Kitchen" -- Linda McCartney)