Summer is coming to an end (sad!) and we’re currently trying to use up all of the delicious goodies from the garden we can – including the delicious orange cherry tomatoes and fragrant basil! Keeping it simple, we wanted let these ingredients shine, while obviously having a delicious meal. Enter the Sautéed Tomato & Basil Spaghetti (or use whatever thin pasta you have on hand).
Super simple, and using only one pan for sautéing and one for the pasta, this can be done in 20 mins. Simple as toss in the the tomatoes, sauté with some white wine, add some butter, toss with the pasta and add the basil. Done.
For the wine, I used the delicious Pino Doncel Sauvignon Blanc (you can find it at Collective – A Craft Beer Store in Calgary) – a tasty and fresh organic Spanish wine that has a lovely bright acidity, with notes of lime zest and pink grapefruit that are balanced by the nice minerality. A nice flavour addition to our tomatoes, bringing a bright hint of citrus to the dish.
4 cups cherry tomatoes, halved
1/4 cup olive oil
1 tsp garlic
250g spaghetti (or any other thin-ish pasta – sub gluten free pasta for gluten free)
1 cup basil
1/2 cup white wine, like a Sauvignon Blanc
1/4 cup butter (sub 2 tbs olive oil for dairy free)
1/3 cup parmesan, shredded (optional)
Salt and pepper to taste
Bring a large pot of water to a boil and season with salt. Place the pasta in the boiling water and cook until al dente.
Meanwhile, sauté the tomatoes and garlic in olive oil. When the tomatoes start to burst, add the white wine. Reduce by half and add the butter. Sauté until butter is melted. Season with salt and pepper.
Drain the pasta, reserving 1/4 cup pasta water. Add the pasta and reserved pasta water to the tomato mixture. Toss to coat the pasta thoroughly and simmer until sauce slightly thickens, 2-3 mins.
Add the basil, toss to combine, and top with cheese to serve.