Pasta with Fresh Tomato Sauce


  • 4 large tomatoes or 2 lbs Roma tomatoes
  • 8-10 cloves garlic minced
  • 1 shallot or half onion finely chopped
  • 1/2 cup chardonnay or any other white wine
  • 8 basil leaves minced
  • 1 tablespoon finely parsley
  • 1/2 cup grated Parmesan
  • salt and fresh ground pepper
  • 4 tablespoons olive oil
  • cooked pasta (whole wheat spaghetti preferred)

Cooking Instructions:

  1.  Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.
  2.  Carefully peel of the skin and roughly chop the tomatoes.
  3. Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes. Pour in chardonnay and let it evaporate for about a minute. Add tomatoes, basil and parsley. Cook sauce until thickened, about 10-12 minutes. Season with salt and pepper.
  4. Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add your choice of sautéed or grilled vegetables to pasta.

Source: Delights of Culinaria

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