Description
In the warm weather, I love to make really light pasta dishes. This fresh tomato basil pasta fit the bill perfectly with loads of flavor!
Ingredients
- 2 pints Cherry Tomatoes
- 1 cup Fresh Basil, Packed, Plus Additional For Garnish
- 3 cloves Garlic
- 1 whole Onion, Quartered
- 1 dash Olive Oil
- ¼ cups Red Wine
- 1 Tablespoon Tomato Paste
- 1 pinch Salt, Plus Additional For The Pasta Water
- 1 pinch Freshly Cracked Black Pepper
- ¼ cups Freshly Grated Parmesan Cheese, Plus Additional For Topping
- 1 pound Fusilli Pasta
Preparation
First, get a large pot of water on the stove to boil for the pasta. Salt it generously once it is boiling. While it comes to a boil, combine the cherry tomatoes, basil, garlic and onion in the bowl of a food processor. Puree them all together until it is a thick sauce. Set it aside. Get a large skillet with deep sides on the stove and heat the olive oil in it over medium high heat. Add the wine and tomato paste, letting them cook for a minute. Pour the puree into the skillet and let the sauce come to a boil. Reduce it to a simmer and let it cook for 10 minutes.
The water should be boiling by this point, so cook the pasta according to the directions until tender. It should take 8–10 minutes. Scoop out a 1/4 cup of the cooking water before you drain it and add it, along with the parmesan cheese, to the sauce. Stir the sauce well so that the cheese thickens and emulsifies the sauce. Drain the pasta and stir it into the sauce as well. Scoop the pasta into pretty bowls and top with it extra parmesan and basil. Enjoy!
