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
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.