There’s nothing like the flavor and aroma of fresh tomatoes in the summertime. After stocking up on a bounty of tomatoes at the Hollywood Farmer’s Market I decided to make this light pasta dish courtesy of G. Garvin’s Dining In.
Recipe for Spaghetti w/Stewed Tomatoes & Fresh Basil after the jump.
Ingredients: (makes 4 servings)
1 lb dried spaghetti
1 tbl Extra-Virgin Olive Oil
1 cup coarsely chopped plum tomatoes
2 tbl chopped garlic
2 cups white wine
1/2 cup red cherry tomatoes
1/2 yellow cherry tomatoes
1 bunch fresh basil leaves, chopped
2 tbl unsalted butter
1/2 cup grated parmesan cheese
- Cook pasta according to package directions or personal taste
- While pasta is cooking, heat oil in a medium saucepan over medium heat.
- Add the plum tomatoes and garlic; cook for 2 minutes.
- Add the wine, all the cherry tomatoes, and basil. Bring to a boil.
- Reduce heat and simmer for 5 minutes. Whisk in butter.
- Drain pasta and place in large casserole dish or pasta bowl
- Pour tomato sauce over steaming hot pasta.
- Season with salt and fresh ground black pepper and top with Parmesan cheese.
Note: This recipe really is “super simple” and a great way to use up tomatoes that are on the verge of rotting. Because the flavors of this dish are very light, it’s best to use fresh-picked tomatoes from your own garden or a famer’s market. Trust me, the flavor difference is incredible and so is the quality of the tomatoes.
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