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Fresh Tomato Pasta
What you need
- 1 lb. Barilla Plus Angel Hair pasta, cooked al dente
- 1 1/2 - 2 cups fresh grape tomatoes
- 1/2 cup minced fresh basil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated romano or asiago cheese
- Olive Oil
- 1/2 tsp Kosher Salt
- Pepper to taste
How to make it
- Cook pasta and drain, reserving about 1 cup of cooking liquid
- In a large sauté pan over medium, heat olive oil and
add whole grape tomatoes, salt and pepper
- Add garlic and heat, but do not brown
- Add white wine and cook tomatoes until they just begin
to split
- Add pasta and mix well, adding pasta water if needed to achieve a
creamy consistency
- Remove from heat and stir in cheese
- Top with basil and additional cheese if desired
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