Summer Pasta with Rosé & Tomatoes

Posted by Alayne Gardner-Carimi on

A seriously simple recipe, perfect for a quick dinner with minimal fuss. All you’ll need is a bottle of rosé, a pot to boil your pasta, a skillet and some bowls to serve it up in. This can be served hot or cold! 

Ingredients (seves 4-6)
1 lb. linguini, cooked in heavily salted pasta water to just under al dente*
1 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
3 garlic cloves, sliced
2 cups cherry or grape tomatoes (I used multicolor)
1 cup The Pale Rosé 
1 cup pasta water
½ cup freshly grated Parmesan cheese
Salt & pepper to taste
Fresh basil is optional, but highly recommended

Prepare pasta according to directions, except cook for about 1 minute less. (You want the pasta to be just under al dente so it can simmer in the sauce for a minute or two without being overcooked.)
When you’re about to drain the linguini, reserve 1 cup of the pasta water and set aside. 
Heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes. 
Cook for about 3 minutes, or until you see the tomato skin start to blister. 
Add the rosé wine and cook for another 3-4 minutes. 
Finally, add the pasta water, pasta and Parmesan cheese and toss to combine. 
Let this simmer for about 2 minutes while you stir it together. Taste and add salt and pepper, if desired. 
Serve with additional, freshly grated Parmesan, red pepper flakes, and basil if desired.

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