Recipe(tried): Fresh Tomato Basil Cream Pasta

This recipe doesn't have set ingredient amounts, I just used what I had left over from our Mother's Day picnic. I had taken the makings for brushetta appetizers, Marinated Eggplant, Fresh Mozzarella, Fresh Tomatoes with shredded fresh Basil leaves, rustic bread toast and bottles of olive oil and balsamic for everyone to make their own. (Oh, and Ants on a Log!)(Celery stuffed with peanut butter with a couple raisins stuck on top to resemble ants!) All the eggplant, mozzarella and Ants on a Log disappeared, but I brought home the leftover tomatoes and basil along with some rustic bread toasts. Yesterday for lunch I chopped up the tomatoes and drained them well.

I sauted the tomatoes and basil in a tiny bit of olive oil in a non-stick skillet with a very thinly slice shallot. I allowed the mixture to cook down, evaporating almost all the liquid. The sliced shallots still had a nice crunch to them. I added a bit of evaported milk and tossed the sauce with hot cooked pasta (I used Radiatore) I sprinkled a bit of balsamic over my bowlfull and ate it with some of the the leftover rustic bread toast. Very quick and yummy!