1

Heat oil in a wide frying pan over medium heat; add tomatoes, garlic, chopped basil, salt, white pepper, and wine. Bring to a boil over medium-high heat. Cook, uncovered, stirring often, until tomatoes are soft and almost all liquid has evaporated (8 to 10 minutes). Transfer mixture to a food processor or blender and whirl until puréed; return to pan.

2

In a 5- to 6—quart pan, cook pasta in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions. Drain well.

3

While pasta is cooking, stir cream and lemon juice into tomato puree. Bring to a boil over high heat, stirring often; cook until sauce boils and thickens slightly (about 3 minutes).

4

Divide pasta among shallow bowls or rimmed plates; spoon sauce over each serving. Garnish with basil sprigs. Serve with cheese to add to taste.