Its tomato season! As the sun-kissed days of summer roll in, there’s no better time to immerse yourself in the seasonal bounty of fresh tomatoes, picked right from the vine. My delightful recipe for spaghetti with garden-fresh tomatoes in a garlic, white wine sauce captures the essence of summer on a plate. The sweetness of grape or cherry tomatoes harmonizes with the bold, tangy notes of Pecorino Romano, creating a symphony of flavors that will make your taste buds very happy. In this extended guide, i’ll walk you through every step of this exquisite dish, ensuring that the process of putting this dish together is easy to follow and fun to make!
Setting the Stage
To begin, bring a large pot of salted water to a boil. Submerge the spaghetti and cook according to the package instructions until it reaches al dente texture. Don’t forget to save a cup of pasta water before draining. I don’t typically use the pasta water for this dish because I transfer the spaghetti directly from the pot into the sauce pan. When doing this the pasta is still wet and some of the pasta water naturally transfers to the sauce. However, reserve some in case it needs some extra water.
The Tomato Prelude
Time to sauté the fresh garlic in the olive oil. Heat a large skillet over medium heat with olive oil and add the minced garlic and red chili flakes. Be vigilant to prevent the garlic from browning, as this can turn its flavor bitter.
The Wine Waltz
Time to deglaze the pan with a gentle pour of white wine. The wine’s acidity serves as a counterbalance to the inherent sweetness of the tomatoes, creating a symphonic balance of flavors. Let the wine simmer and slightly reduce for about 5 minutes before adding in the pecorino Romano and seasoning with salt and pepper. Stir until cheese is melted and a beautiful, velvety sauce comes together.
Now, let’s introduce our stars of the dish – the tomatoes (garden fresh or store bought grape or cherry tomatoes work well). Gently add the whole tomatoes to the skillet, allowing them to bask in the fragrant and slightly spicy garlic-infused oil. Allow the tomatoes to simmer for 5-7 minutes, gently pressing them down with the back of a wooden spoon. This allows them to release their juices and have a softer texture.
The Grand Finale
Our culinary masterpiece is nearing completion. Using a pair of tongs, add the al dente spaghetti to the skillet, where it will seamlessly merge with the tomato and wine symphony. If you find the mixture dry, now is the time to add in some of that reserved pasta water.
Flavors in Harmony
Give the skillet a gentle toss, allowing the seasonings to embrace every strand of pasta and tomato.
The Basil Bow
Present your masterpiece on plates adorned with fresh basil leaves. A final flourish of grated pecorino Romano atop each serving crowns the dish with elegance and decadence.
With each bite of our spaghetti with garden-fresh tomatoes in a perfectly balanced garlic wine sauce – you’re not merely enjoying a meal – you’re savoring the spirit of summer itself. The combination of ripe tomatoes, bold cheese, and a touch of wine is a tribute to the joys of the season. Share this recipe with fellow food enthusiasts, and let your kitchen be filled with the aromas of summer’s embrace. The journey from ingredients to creation is an adventure in itself, and the reward is a plate that captures the essence of the sun-soaked months. Your family and guests will be blown away by this dish and will NOT be able to put their forks down.Print