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20-MINUTE FRESH TOMATO PASTA
20 min
Quick spaghetti with blistered cherry tomatoes, garlic, white wine, butter, and fresh herbs — ready in 20 minutes.
| prepBring a pot of salted water to boil over medium/high heat | ||||||||
| 1 head of garlic, thinly sliced | Fry garlic in oil, medium heat, 2–3 min | Add tomatoes, salt; turn to medium/high | Press tomatoes with spatula, 10 min total | Stir in lemon zest & white wine | Reduce wine by half, turn off heat | Stir in butter, turn heat back on | Add pasta, pasta water, Parmesan, parsley, basil, lemon juice | Adjust consistency with pasta water; season with salt & pepper |
| 100 ml / 100 ml extra virgin olive oil | ||||||||
| 500 g cherry tomatoes, halved | ||||||||
| 400 g spaghetti or linguine | Cook pasta al dente per package | |||||||
| 1 lemon, zest of half | ||||||||
| 150 ml / 150 ml white wine | ||||||||
| 75 g / 75 g unsalted butter | ||||||||
| 75 g Parmesan, finely grated | ||||||||
| 6 sprigs parsley, finely chopped | ||||||||
| 10 basil leaves | ||||||||
| Juice of half lemon | ||||||||
| Salt and pepper, to taste | ||||||||
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