This is a quick and simple dish to put together, and is delicious eaten just on it's own with some grated parmesan.
I love the taste of cherry tomatoes and the flavour really intensifies when they are sautéed like this. The addition of chilli oil, onion, garlic, a splash of white wine and a few basil leaves is all you need to complement that wonderful flavour.
I like to serve this on a warm summer evening, as it's fresh and vibrant, either just simply over pasta or with sauteed king prawns.
If you don't have fresh cherry tomatoes, then my tinned cherry tomato sauce is a good alternative.
Serves 4
400g cherry tomatoes
Small red onion
2 cloves of garlic
1 tablespoons of chilli oil OR dried chilli flakes (optional)
1 tablespoon of olive oil
100ml dry white wine
Handful of basil leaves
Fresh lemon wedges
- Peel and finely dice the red onion.
- Heat the oil in a lidded sauté pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic (and chilli flakes if using) to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Add the cherry tomatoes to the pan along with seasoning, stir and then cover with a lid and reduce the temperature to low.
- Leave for 10 minutes then remove the lid and gently press the tomatoes down with a potato masher or the back of a wooden spoon. Return the lid.
- Leave for another 10 minutes and repeat.
- Increase the heat and pour in the white wine. Leave to simmer until the wine has reduced a little and combined with the tomato juices.
- Tear up the basil leaves and add to the sauce. Stir to combine.
- Once the pasta is cooked, use tongs to lift the pasta from the cooking liquid and add it directly to the sauce. Stir/use the tongs to combine.
- Serve with extra basil and parmesan.
- Squeeze of lemon.
