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Heirloom Tomato Basil Olive Oil Wine Sauce over Pasta Recipe:

A simple pasta dish consisting of brown rice pasta, heirloom tomatoes, olive oil, wine and garlic. 4 Servings

Ingredients

  • 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

Asiago Crostini - optional

  • 12 Slices of French Bread
  • Approx. 1/4 Cup Extra Virgin Olive Oil
  • About 1/2 to 3/4 Cup Finely shredded Aged Asiago Cheese

Garnish:

  • Asiago Cheese - finely shredded
  • Fresh Cherry Tomatoes - halved
  • Fresh Basil Leaves

Instructions

Asiago Crostini

  1. Turn the oven to broil.
  2. Slice the bread into 1/2 inch slices.
  3. Place slices on a baking sheet and coat both sides with olive oil. (I use a small pastry brush)
  4. Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted.
  5. Make sure and watch closely, they can burn fast.
  6. I usually put the timer on for 1 minute and check then put on for 1 more while watching. They can cook faster on the 2nd side because they are already hot.

Pasta

  1. Cook according to the package instructions.
  2. When the pasta is a tiny bit under cooked from how you normally like it, rinse all the starch off. Set aside.

Sauce

  1. Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin. Set aside.
  2. Dice remaining three tomatoes and mince the basil then set aside.
  3. Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium-low heat, stirring often.
  4. When the garlic turns golden add dry white wine and let reduce until syrupy.
  5. 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.
  6. Add grated and diced tomatoes to the garlic then add the olive oil, sea salt and add the basil a little at a time.
  7. Cook until tomatoes are hot and soft.

  8. Add the pasta and cook until the pasta is hot and al dente.