Simple Pasta with Cherry Tomatoes
A light pasta dinner using cherry tomatoes, shallots, garlic and fresh basil.
Ingredients
- 3-4 tbsp Extra virgin olive oil
- 1 Shallot, thinly sliced use a small shallot
- 2-3 Garlic cloves, minced
- 16 oz Cherry Tomatoes, cut in half
- 1/2 tsp Sea Salt, fine
- 1/4 tsp Black Pepper
- 1/4 cup White Wine (Optional) use a dry white wine
- 6 oz Spaghetti or Penne, can be gluten-free if needed
- 3 tbsp Basil, fresh torn or julienne
- Parmesan cheese, grated
Instructions
- Fill a large stockpot with water and bring it to a boil.
- Slice the 1 one shallot into thin slices, then mince the garlic and set it aside.
- Slice the cherry tomatoes in half.
- Heat 3-4 tbsp of extra virgin olive oil in a skillet on medium heat, then add the shallot slices and stir for one minute.
- Add the minced garlic and stir for 30 seconds, then add the cherry tomatoes and stir to combine it all.
- Add 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir to combine, then add the 1/4 cup of white wine (optional), then reduce the heat to low and cover. If it seems a bit too dry add a little bit of the pasta water.
- Once the pasta water is boiling add some salt to the water then add the pasta and cook to the pasta directions.
- As the pasta is cooking add 2-3 large spoonfuls of water to the tomatoes and stir to blend it all together. Press down on some of the tomatoes to release their juices into the water.
- While the pasta is cooking tear or julienne the basil leaves and set them aside.
- Strain the pasta and add it to the tomatoes and mix to combine.
- Top with the fresh basil leaves and the grated parmesan.
Notes
This is a light pasta sauce, don't add too much water to the tomatoes as you may lose the flavor.
Nutrition
Serving: 1gCalories: 388kcalCarbohydrates: 51gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 410mgPotassium: 514mgFiber: 3gSugar: 6gVitamin A: 846IUVitamin C: 36mgCalcium: 42mgIron: 2mg
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