• Andrew BeauChamp

Fresh Cherry Tomato Pasta


Here is the dish I made the other night; it is pretty straight

forward.

Ingredients

8 oz of fresh pasta of choice

1 cup dry white wine

½ cup freshly grated Romano Cheese

2 pints of Cherry Tomatoes, halved

1 small red bell pepper, diced

2 shallots, minced

2 cloves of garlic, minced

1 tablespoon of unsalted butter

1 tablespoon olive oil

A handful of fresh Italian Parsley, chopped and stems removed

Pinch of Fresh Oregano, minced

Pinch of red pepper flakes

Salt and Pepper to taste.

Directions

Cook pasta as directed for Al dente, reserve 1 ½ cups of the pasta water.

Place a large deep skillet over medium-high heat, add butter and olive oil, once melted add shallots and red peppers, saute for about 5 minutes until soft. Next, add garlic and red pepper flakes if using, saute for an additional 30 seconds and add the white wine and ½ cup of the pasta water. Reduce heat, and saute for about 10 minutes, uncovered.

Now add the tomatoes, half the Parsley, and the Oregano. Saute until the liquids have reduced by 2/3rds, and tomatoes have softened. Taste sauce and adjust seasoning at this time. Note you will be adding cheese soon that will add a bit of saltiness.

Add pasta to the skillet along with and additional ½ cup of pasta water, half the Romano cheese, toss to coat if the sauce is too thick, slowly add extra pasta water until desired consistency has been achieved. Saute until pasta is heated through and covered by the sauce.

Remove and divide among 4 plates, sprinkle with the remaining cheese and Parsley.

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