The combination of the tomatoes and basil in the olive oil wine sauce makes for a very comforting and juicy sauce. Heirloom tomatoes are the most delicious, juiciest tomatoes ever!!!
When the tomatoes are in season, I make this dish for Robby and I at least once a week. It is really a simple dish yet super tasty!
Recipe: 4 Servings
- 1 16 oz Pasta of your choice ( I used brown rice pasta )
- 5 Heirloom Tomatoes
- 1/3 Cup Fresh Basil
- 3 – 4 Cloves Garlic
- 1/4 Cup plus 1 Tablespoon Extra Virgin Olive
- 1/3 Cup Dry White Wine
- 1 Teaspoon Sea Salt or to taste
- 2 Tablespoons Pasta Water
Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin and set aside.
Dice remaining three tomatoes and mince the basil then set aside.
Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium-low heat, stirring often.
When the garlic turns golden add dry white wine and let reduce until syrupy.
While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.
Add grated and diced tomatoes to the garlic then add the olive oil, sea salt and add the basil a little at a time.
Cook until tomatoes are hot and soft.
When the pasta is a tiny bit undercooked from how you like it add to the sauce with the two tablespoons of pasta water and cook until pasta is done.