Summer just wouldn’t be complete without an abundance of tomato recipes, right? Who else is on the tomato train these past couple months? I never skip an opportunity to create delicious food with fresh sweet summer tomatoes. Whether they are raw or cooked, they just taste better when in season. This recipe is as simple as it gets. White wine butter sauce, tomatoes and pasta. One of my favorite combinations that can you never go wrong with. Truly so good.
I honestly consider this a no fail recipe with how simple it is. If you’re new to a white wine reduction sauce, then I have a few tips you can easily follow. Add your wine, keep the heat low, be patient and wait till the wine reduced by 3/4 and is less liquidy in texture. It’s not an exact science or measure of time. You just have to wait till the heat does it’s thing. Once it’s done reducing then kill the heat and continue on with the recipe. Once you cook a reduction sauce for the first time, it becomes second nature each time after that. As long as you do this part right, the rest of the recipe will fall into place!
Also try:
ROASTED CHERRY TOMATO SPAGHETTI WITH WHITE WINE BUTTER SAUCE
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Serves: 2
INGREDIENTS:
- 1/2 lb. spaghetti
- 1/2 cup reserved pasta water
- 2 cups cheery tomatoes
- Olive oil (about 2 tbsp)
- Kosher salt
- Freshly cracked black pepper
- 2 small shallots, finely chopped
- 6 cloves garlic, finely chopped
- 7 tbsp butter, salted
- 1 cup dry white wine
- 1 tbsp heavy cream
- 1 lemon, zest only
- Pinch of red pepper flakes
- 2 tbsp fresh Italian parsley, roughly chopped
- Burrata cheese
- Parmesan cheese, for garnish
DIRECTIONS:
- Preheat the oven to 425 degrees F.
- Place the cherry tomatoes on a baking sheet and drizzle with enough olive oil to coat each tomato, about 2 tbsp. Lightly sprinkle with kosher salt and pepper. Place in the oven for 20 minutes or until soft and bursting. Remove from the oven and set aside for later use.
- Cook pasta till al dente. Reserve 1/2 cup pasta water for later use. Drain but do not rinse pasta.
- In a large pot add 2 tbsp butter and the shallots. Cook on medium low heat until the shallots are soft and aromatic, about 4 minutes. Add in the garlic and cook an additional minute or two until aromatic as well.
- Add in the white wine and lemon zest and continue cooking until reduced by 3/4. Once reduced, the liquid left should be slightly thicker. At this point, turn the heat to simmer and add in the remaining butter and cream. Whisk together until melted. Add in a pinch of red pepper flakes, a few turns of freshly ground pepper and salt to taste (if needed).
- Add the pasta, parsley, and half the roasted tomatoes (plus all the juices from the sheet pan) into the white wine sauce. Toss together. Add in small amounts of pasta water (1 tbsp at a time) to loosen up the sauce (if necessary).
- Plate the pasta with fresh torn burrata cheese and a spoonful of the remaining roasted tomatoes on top. You can also top with parmesan cheese and extra red pepper flakes.