Linguini in a Reduced Buttery Sauce of Fresh Tomatoes

Ever need a way to use up old tomatoes? Ones that are starting to look prune-y or bruised? This is exactly the sauce that will make your taste buds sing and save the lives of many a sad tomato.

I'm sure there is an authentic Italian fresh tomato sauce out there that is fairly similar to this but I don't know what it is. I made this out of what I had on my honeymoon (even though I didn't really have a honeymoon both our families were there but that's a story for another time) as I wanted something simple, comforting and carb-y. This is what happened and it's stuck ever since. You basically use a lot of butter and oil then sauté the garlic and tomatoes reducing them in a lot of white wine over a period of time until it turns into its own gorgeous sauce. I don't know another sauce that really tastes like it, it really celebrates the tomato but it's also creamy and tangy. Please join me on this honeymoon and give it a try.

Yield: 2

Author: The Salty Chilli

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Linguini in a Reduced Buttery Sauce of Fresh Tomatoes

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

I made this sauce on my honeymoon and now I refer to it as honeymoon pasta.

Ingredients

• 1/2 pound ( 250 grams)  linguini or spaghetti
• 4 vine tomatoes chopped
• 2 garlic cloves minced
• 50 grams (4 tablespoons) of butter halved
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 3/4 cup (175 ml) white wine
• Splash of fresh lemon juice
• 1/2 cup (75 grams) parmesan
• Basil leaves (about 10)
• Pinch of red pepper flakes

Instructions

1. Heat the oil and 25 grams ( 2 tablespoons)of the butter on medium high in a sauté pan until melted.
2. Add garlic and cook until fragrant (about 20 seconds), add tomatoes and salt, stir for another 20 seconds. 
3. Add wine and cook on a high simmer reducing until the liquid has evaporated (45 min) and turn to very low. 
4. Cook your pasta to al dente. 
5. While pasta is cooking swirl in the remaining butter, basil and chilli flakes so it forms a creamy sauce. 
6. Add pasta directly from the pot into sauce so some pasta water mixes in. 
7. Toss and add more pasta water if need be. 
8. Serve with the parmesan and a few leaves of fresh basil.

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