One day, I'd love to visit Tuscany. Pictures of the countryside beckon to me. Time spent on a patio, slowly savoring a glass of wine and good conversation. Sounds divine right now.
And Italian food. Real Italian food. (You know you're in an itty-bitty place when all but one of the "Italian" restaurants listed in the phone book is a chain pizza place. And did I mention the restaurant section is less than one page in a small yellow pages directory?)
Until then, I'll enjoy this recipe...it's much more Italian-American style (think Olive Garden)...but it's really good and pretty easy. My whole family loved it. You could easily add in some chicken or shrimp as well.
Tuscan Pasta with Tomato-Basil Cream
20 oz. package of refrigerated four-cheese ravioli*
16 oz. jar sun-dried tomato Alfredo sauce
2 Tbsp. white wine
2 medium tomatoes, chopped
1/2 cup fresh basil, chopped--plus more for garnish
1/3 cup grated Parmesan cheese
1. Prepare pasta according to package directions.
2.Meanwhile, pour sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in tomatoes and basil; cook over medium-low heat for 5 minutes.
3. Toss with pasta and top evenly with Parmesan. Garnish with additional strips of basil.
**I've also used frozen ravioli; it works just fine. But just imagine how good fresh homemade would be.