spaghetti with fresh garden tomatoes and a garlic wine sauce

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.

Tomato Temptations

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.

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spaghetti with fresh garden tomatoes and a garlic wine sauce

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  • Author: Vinessa Rae
  • Total Time: 25 minutes
  • Diet: Vegetarian


Indulge in the ultimate summer pasta dish that celebrates the vibrant flavors of the season. Our garden-fresh tomato spaghetti recipe combines the natural sweetness of grape or cherry tomatoes with the bold richness of Pecorino Romano cheese, creating a delightful harmony of tastes that will leave your taste buds dancing. With just a handful of high-quality ingredients and a touch of wine for sophistication, this dish is a must-try for pasta lovers and foodies alike. Follow along as we guide you through the steps of crafting this masterpiece in your own kitchen.


  • 1 lb spaghetti
  • 2 cups garden or store bought tomatoes – clean and keep whole (grape or cherry work best)
  • 34 cloves of garlic, minced
  • 1/3 white wine – that you would drink
  • 1/4 cup pecorino romano + more for serving
  • 2 tbsp olive oile
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • fresh basil for serving


  1. bring a large pot of salted water to a boil
  2. once water is boiling add in your spaghetti and cook according to box directions
  3. while pasta is cooking – prepare the sauce
  4. in a large saute pan heat 2 tbsp oil on medium heat
  5. add in minced garlic and heat for 1-2 minutes then add in red pepper flakes (optional)
  6. add in white wine to deglaze then add tomatoes – let cook for a few minutes until tomatoes soften
  7. once the tomatoes are a little softer – gently smash them with the back of your wooden spoon
  8. cook for another 4-5 minutes and let the juices and flavors blend together – season with salt and pepper
  9. add pecorino Romano to the sauce and mix until melted
  10. once pasta is done – using tongs or a pasta spider remove pasta from water and put right into the pan with the sauce – i prefer this method to straining because it pasta liquid hangs on to the pasta and keeps the pasta from drying out. It also helps the sauce flavors develop more.
  11. serve pasta and top with some fresh basil leaves whole or julienned and top with some additional pecorino Romano. enjoy!



  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: pasta
  • Method: stovetop
  • Cuisine: Italian



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