Recipe by Cooking at the Cottage
I came home from work late one evening to discover that there was nothing left to eat. Apparently, what ever Dad had made that night was 'real good' and the three of them cleaned out the pot. I threw this together and ended up sharing it with the "my poor starving children". Anyway, it is a regular addition to our table now, and I use it for the basis of a shower gift with a set of pasta dishes, a bottle of white wine, a jar of prepared pesto and some funky pasta-themed paper napkins. A large pan is essential to get the surface area to aid in reducing the sauce. The 2 step process of reducing the tomatoes and then the wine results in a very intense concentrated flavour.
Top Review by Tea Girl
My flatmates were wondering what I was cooking because they really liked the smell. I was getting sick of eating my jar of pesto so it was nice to find something to do with the rest of it, therefore, I used more than a tablespoon of pesto. It was a nice change from the plain pesto.
- 1⁄2 lb dry pasta, i use scoobi doos
- 1 -2 clove garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 2 tomatoes, peeled and finely diced or 2 cups canned tomatoes, diced
- 1⁄2 cup dry white wine
- 1 tablespoon pesto sauce
- fresh ground black pepper
- freshly grated parmesan cheese
Directions See How It's Made
- Prepare pasta using plenty of salted boiling water.
- In a large fry pan, saute garlic in oil one to two minutes, do not brown.
- Add tomatoes and reduce heat to medium.
- Simmer to reduce juices until a spoon leaves a trail when drawn through the sauce.
- Add wine and reduce again, until a spoon again leaves a trail.
- Stir in pesto and season with pepper.
- Reduce heat to low.
- Drain pasta and add to pan.
- Toss with sauce.
- Pour into a warmed serving bowl and top with cheese.