Caprese recipe

This is our favorite recipe. (And a rip off from Olive Garden) It's super easy. 5 out of 5 Lasaters like it. (That's unheard of at our house. Usually 3 out of 5 is doing good!)


Steak Caprese
Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into smallish pieces (FRESH BASIL is important! Find it next to the lettuce at the grocery store.)
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 block Frigo Parmesan cheese, grated (We've tried different Parmesans, but this works best. It's in a triangle shape in the refrigerator cheese section at Walmart.)
1 lb capellini (angel hair) pasta, cooked according to package directions (we use thin spaghetti)
Steak (I try to buy something that I think'll be tender and just enough to feed our family.)

Procedures

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour. (Don't skip the marinating time!)
   
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and bring to a simmer. Let sauce reduce to desired consistency.
   
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. (We simmer our tomatoes a while to make them cook down and being tender)
   
4. Top with steak and serve.