Dishing Up the Dirt

White Wine & Burst Tomato Summer Pasta

This simple pasta was the recipe of the week for our CSA members. Meals like this make me so happy because they are a breeze to prepare, require minimal ingredients and are busting with farm fresh flavors.

This is the kind of meal that tastes best when eaten outside at the picnic table with a few glasses of your favorite summer wine. Taylor and I decided (while we were eating this meal) that we don’t eat pasta nearly enough. I think that’s about to change! I often forget how simple and flavorful pasta dishes are and they are a great way to use up excess veggies that may be wilting away in your fridge. Just last night we made another pasta recipe out of roasted beets and a pesto made out of beet greens. Easy, delicious and I’ll have to make it again so I can post a recipe soon!

Anyhow, we hope you all enjoy this simple pasta dish as much as we do. Pour a glass of wine and enjoy! Cheers.

White Wine & Burst Tomato Summer Pasta

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

  • 1 (8oz) package spaghetti
  • 1 medium-sized zucchini, julienned
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pint cherry tomatoes
  • 1/2 cup dry white wine
  • 1 cup basil, coarsely chopped
  • salt + pepper to taste
  • freshly grated parmesan cheese for serving (optional)
   

Preparation

  1. Cook pasta according to package directions.
  2. While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!)
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.
  4. In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of parmesan cheese and a drizzle of olive oil. Serve warm.
 

Notes

*Use this recipe as a guide *Adjust measurement and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply

8 thoughts on “White Wine & Burst Tomato Summer Pasta

  1. This pasta is calling my name right now. I’m a HUGE fan of any sort of pasta cooked with alcohol (read: pasta alla vodka) so this looks right up my alley. 😉

  2. I make a summer pasta just like this but with shrimp! Have to try it with tomatoes!

  3. There’s not much better than a tomato pasta dish in the summer, especially when there’s white wine involved! And so easy to whip up during the week!

  4. Aylin says:

    This looks so fresh and tasty! Do you cook the zucchini at all?

    1. Andrea says:

      Nope, you don’t cook the zucchini at all. It adds a lovely al dente texture and fresh flavor to the dish. Enjoy!

  5. this looks perfect!!! will definitely be making this later in the week.

  6. Ann says:

    Just finished dinner. It was terrific.

    1. Andrea says:

      awesome! So happy you enjoyed it too!

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