Pasta with Cherry Tomato Sauce
379kcal
Ingredients
- 8 oz dry spaghetti (or any long pasta, such as angel hair)
- 12 oz fresh cherry tomatoes (cut in half)
- ¼ cup extra virgin olive oil
- 1½ tablespoons minced shallots
- 1 tablespoon minced garlic
- ¼ teaspoon red chili pepper flakes (or more to taste)
- ¼ cup dry white wine
- 12 basil leaves (chop)
- 0.5 oz freshly grated parmesan cheese (plus more for garnish)
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
Method
- Bring a large pot of water to a boil then season with salt. Cook the pasta 1 minute less than the package directions, reserving ¾ cup of pasta water before draining. Set the pasta aside.
- While the pasta cooks, heat oil in a large skillet over medium heat. Add the tomatoes and cook, stirring often, for about 5 minutes.
- Stir in the shallots, garlic, salt, and red pepper flakes. Cook for 1 minute, until fragrant.
- Pour in the white wine to deglaze the skillet, scraping up any bits. Simmer for about 4 minutes to reduce and enhance the flavor.
- Turn the heat to medium-low. Add the drained pasta, basil, and ½ cup of pasta water to the skillet. Stir in the Parmesan cheese until melted and well combined.
- Add extra pasta water, salt, red chili pepper flakes, and black pepper if needed. Serve with extra cheese.
Nutrition
Calories379kcalCarbohydrates48gProtein10gFat15gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol3mgSodium369mgPotassium357mgFiber3gSugar4gVitamin A548IUVitamin C21mgCalcium62mgIron2mg
Notes
Dry white wine. For cooking, choose a dry white wine like:
- Sauvignon Blanc: Bright and acidic.
- Pinot Grigio: Light and crisp.
- Chardonnay: Unoaked or lightly oaked for richness.
- Viognier: Aromatic and fruity.
- Dry Riesling: Adds a touch of sweetness and acidity.