This Tomato Basil Pasta is perfect for dining el fresco on a summer evening! Topped with a fresh White Wine Marinara sauce, this dish is satisfying and simple to create.
Pair well with Sauvignon Blanc
3 cloves garlic
1 bunch herb, basil
1/4 cup wine, chardonnay st. david’s 2016
2-inch piece cheese, parmesan (brick)
2 tablespoons olive oil, delicate extra-virgin
4 ounces pasta, organic spaghetti
To taste salt, kosherShop this recipe
3 garlic cloves
1 medium yellow onion
1 pint of cherry tomatoes
1 bunch of basil
1/4 cup white wine
2-inch piece fresh parmesan
2 tbsps extra-virgin olive oil
1 can whole peeled tomatoes
4 ounces dried spaghetti
Kosher salt, to taste
1. Peel garlic and leave whole. Peel and quarter onion.
2. In a deep pot, heat olive oil over medium-high. Add the onion and garlic and stir.
3. Pour in the tomatoes with their juices, either squeezing the whole tomatoes to break them apart or crushing the tomatoes with a sturdy wooden spoon against the sides of the pot.
4. Give everything a good stir before removing the stems of half the basil bunch, tearing the leaves into bite-sized pieces and adding into the pot.
5. Generously season with salt, add the white wine, reduce the temperature to a low steady simmer. Cover and let simmer for 45 minutes.
6. Remove the pot from heat and discard the onion. Smash the garlic against the sides of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any remaining onion pieces.
7. Add salt to a large pot of water, seasoning it so it resembles the sea. Cover and bring to a rolling boil. Add the pasta and stir. Cover with the lid and turn the heat down to low.
8. Let the spaghetti cook for 8-10 minutes before straining. Add the spaghetti to the sauce and let sit for 5 minutes before serving. Using tongs, plate the spaghetti in a large serving bowl or seperate pasta dishes.
9. Add grape or cherry tomatoes, the remaining basil leaves (stems removed) and a few shavings of fresh parmesan before serving. Serve and enjoy!