Prep 5 mins
Cook 18 mins
Fresh tomatoes for a pasta sauce for the time when we have all that variety in the garden(or in your local grocery store). Add visual punch by using as many tomato varieties and colors as you can find. Simply toss them in a pan with some herbs and a splash of white wine to create your own fresh sauce.
- 1⁄2 package spaghetti or 1⁄2 package linguine
- 2 plum tomatoes
- 2 large tomatoes or 2 large yellow tomatoes
- 1⁄2 pint cherries or 1⁄2 pint grape tomatoes
- 1 onion, coarsely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried oregano leaves or 1 teaspoon sage leaf
- 1⁄2 cup dry white wine or 1⁄2 cup water
- 4 1⁄2 ounces creamy goat cheese
- 1⁄2 cup chopped fresh basil or 1⁄2 cup coriander
- Bring a large pot of water to a boil.
- Stir in pasta.
- Cook until al dente, from 8 to 10 minutes.
- Meanwhile, core plum and red tomatoes.
- Cut plum tomatoes into quarters and red tomatoes into eighths.
- Slice cherry tomatoes in half.
- Coarsely chop onion and finely mince garlic.
- Heat oil in a large frying pan set over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is lightly browned and garlic is fragrant, from 3 to 4 minutes.
- Add tomatoes along with juices that have collected.
- Sprinkle with salt and pepper.
- Stir and scrape up any brown bits from bottom of pan.
- Continue cooking, stirring occasionally, just until tomatoes start to break down and release some of their juices, about 5 minutes.
- Sprinkle with oregano.
- Stir in wine.