It’s a sure sign of summer’s forward motion towards fall when the garden baskets fill with cherry tomatoes and basil plants bow under the weight of their own bounty.
This simple pasta dish is vegetarian/vegan and is a delight paired with a voluminous red white.
Fettuccine for pasta – fresher the better.
Cherry tomatoes – around 1 cup or so. Halved.
1/2 cup chopped basil (Fresh!) – and chopped fresh garlic
Salt and Pepper to taste
1/4 cup white wine
1/2 cup grated Parmigiano-reggiano cheese
Put on salted water for pasta (enough for two people…)
Heat a saute pan with two tablespoons of olive oil.
When heat achieved (medium) put in 3/4 of the halved tomatoes, seasoning with salt and pepper (heavy on the pepper)
Saute for around 2 minutes – then add heaping tablespoon of chopped garlic and a sprinkle of chilli flakes to taste
Stir for another minute or so and add a 1/4 cup of white wine.
Turn heat down to low medium.
Take half of the chopped basil and throw it into the saute pan. Mix or stir. Cook for 2 minutes.
Drain the pasta.
Add it to your Saute pan. Mix to combine. Add 3/4 of the cheese and the remaining basil. Mix to combine.
Divide between two plates and garnish with remaining cheese.
Colin Newell is a Victoria resident and coffee lover who appreciates simple dishes served with love… and wine…