Pasta With Tomato and Pesto

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. The double reduction--first of the tomatoes and then of the wine makes for a particularly rich sauce--I was lucky to have quite wonderful pesto and parmesan which certainly helped to make this a five star dish. Thank you, Inez!
     
  3. I new this was a good and easy idea when I saw it. Canned roma tomatoes are great, maybe better than tasteless fresh ones. The type of pesto you use would make a difference in taste. A great, cheap, fast, tasty recipe everyone will like! This was a 'pick your chef' for me.
     
Advertisement

RECIPE SUBMITTED BY

On June 23, following two glorious weeks in Europe, I returned home to news that the breast biopsy done before I left, was positive for cancer. Then I started this strange journey. You can read all about this at http://kicking-cancers-ass.blogspot.com/ For 12 years, RVing was our passion. Every weekend and all summer found us at the Trailer. Travelling, or just staying put in our home park, visiting amusement parks (steel coaster are such a rush). And all the time cooking. Food at camp was never just hotdogs and burgers, even on the road. Through planning, and precooking, we had exciting meals. Fellow camper would often stop by to see what we had over the fire, or to check out what was creating the aroma emanating from the kitchen exhaust vent. From snacks to Thanksgiving Dinners for 14 they all came out of that cramped little kitchen. Then it all Changed. At the end of the summer in 2002 we went to a yard sale, and ended up buying a yard. Our cottage is located on the Madawaska River in eastern Ontario. We are north of Bon Echo Provincial Park. It is really a year round residence and we spend as much time in the winter as we do the summer. In 1996, I compiled and edited a Cookbook for our Family Reunion. It was indexed by author, recipe namd and major ingredient. We printed 200 copies, and in the past years, I have recieved requests for additional copies.These requests come from family members who have lent their books to friends and have had to fight to get them back.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes