Wednesday, February 18, 2009

Tomatoes and White Wine Sauce with Spaghetti



After a somewhat heavy meal of cheese enchiladas that I made last night, I was craving for something lighter and healthier tonight. For reasons I can't explain, I'm also feeling a bit tired today. (Actually, I'm guessing that I'm still suffering from a hangover from the two huge - HUGE - lemon drop martinis I made for myself after last night's dinner.) So tonight's dinner had to be easy to prepare, and it was!

I found a recipe for a tomatoes and white wine sauce from the cookbook, "Pasta Sauces," published by Williams Sonoma. I bought this book years ago, but recently found it when I was searching through my basement for items to donate to charity. I just tossed the sauce over spaghetti cooked al dente, and topped it with some freshly grated parmesan cheese and chopped flat leaf parsley. On the side, I served a salad (from a bag) that I topped with avocado slices and walnut pieces and drizzled with extra virgin olive oil and balsamic vinegar, along with salt and pepper to taste.

Tomatoes and White Wine
Serves approximately 4

6 tablespoons extra virgin olive oil
3-4 cloves garlic, finely chopped
1/2 cup dry white wine
1 1/2 pounds fresh plum (Roma) tomatoes, peeled and chopped (see note below), or canned plum tomatoes, drained and chopped
salt
freshly ground white pepper

Warm the olive oil in a frying pan over medium heat. Reduce the heat to the lowest setting, add the garlic, and cook for a few minutes until the garlic turns golden in color. Next, add the white wine, raise the heat to high and cook until the wine evaporates, approximately 2-3 minutes. Add the tomatoes. Add salt and pepper to taste. Cook uncovered over low-medium heat for approximately 5 minutes until sauce thickens slightly.

Note: I normally buy canned Roma tomatoes, but I wanted to try this recipe using fresh tomatoes. For instructions on how to peel tomatoes, I found this site helpful. Instead of pouring boiling water over each tomato, though, I just dropped each one into a small pot of boiling hot water on the stove for about 15-30 seconds and then dumped it in ice water. (Use tongs!) The tomato skin practically came off on its own.

4 comments:

carrolaz said...

MMM guess I know what I'm going to try for dinner tonight, I luv your blog so far

DAVID said...

Thank you for the compliment on the blog! And this recipe was sooo easy.

Ashley said...

Browned some beef spare ribs with the garlic & olive oil & then followed the rest of the recipe.. so delicious! Thank you for your recipe :)

B.J. said...

Which white wine did you use, and would you also suggest pairing that wine with the meal?