Easy Burst Tomato Pasta
Servings: 4 servings
Ingredients
- 2 pints Cherry Tomatoes or Villagio Marzano if you can find them
- 4 minced garlic cloves
- 6 tablespoons butter
- 1/2 cup dry white wine good enough to drink
- 1/4 cup chicken stock or broth you can alternately sub with more wine
- Red pepper flakes optional
- 1 lb. dry long pasta; spaghetti angel hair or linguine noodles
- 1/3 cup freshly grated parmesan
- Salt and pepper
- For garnish - fresh chopped parsley or basil
- Optional - garlic bread rolls, etc.
Instructions
- In a large saute pan over medium heat, add 3 tablespoons of butter and the minced garlic. Heat until garlic is fragrant then add the tomatoes.
- Toss the tomatoes in the garlic butter and reduce heat to low. Add the wine and chicken stock, salt, pepper and red pepper flakes if using. Allow it to cook and reduce, about 5-7 minutes.
- While sauce is simmering, cook the pasta to the package instructions for al dente.
- Once sauce has reduced and tomatoes are tender, add the remaining butter to the pan. Taste and adjust the seasonings as needed. Reserve 1/4 cup pasta water.
- Add in the pasta, plus 1/4 cup of the pasta water to help thicken up the sauce. Toss the pasta in the sauce making sure to get it evenly coated in sauce.
- To the pan add half of the grated parmesan, reserving the rest for each plated portion.
- Serve with your protein of choice and top with parmesan, chopped basil or parsley and a sprinkle of red pepper flakes.
Notes
If you are going to top this pasta with a protein like chicken or shrimp, I recommend cooking the protein in the same pan first, then add your butter and garlic into the used pan so it can pick up all the brown bits of flavor at the bottom. Then the wine will deglaze the pan and impart tons of flavor into the dish.
Nutrition
Calories: 570kcal