This Tomato Pasta with White Wine recipe is a delightful and simple dish bursting with fresh flavors. It takes advantage of cherry tomatoes and aromatic ingredients to create a comforting, satisfying meal. Perfect for casual dinners, it pairs beautifully with a side salad and a glass of wine.
Why make this recipe
This pasta dish is perfect for those looking for a quick yet elegant meal. With just a handful of ingredients, it showcases the natural sweetness of tomatoes and the depth of white wine, making it a great option for a weeknight dinner or entertaining guests.
Ingredients
- 7 oz (200 g) rotini pasta
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, thinly sliced
- 9 oz (250 g) cherry tomatoes, halved
- 4 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp freshly ground black pepper, plus more for garnish
- 1/2 tsp salt, or to taste
- 1 tsp sugar, or to taste
- 1/2 cup dry white wine
- Vegan cheese shreds, for garnish
- Fresh parsley, chopped, for garnish
How to make it
- Finely chop the onion and slice the garlic. Wash and halve the cherry tomatoes.
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and sauté until golden brown, about 5-7 minutes.
- Add the garlic and sauté for 30-60 seconds until fragrant.
- Add the cherry tomatoes, reduce heat to medium-low, and cook until they soften and their skins burst, about 5-7 minutes.
- Stir in the smoked paprika and tomato paste, cooking for 2 minutes to caramelize.
- Pour in the white wine, scraping up any browned bits, and cook until reduced by half, about 2-3 minutes.
- Season with sugar, salt, dried basil, dried parsley, and black pepper. Stir and remove from heat.
- Add the cooked rotini to the sauce, tossing to coat evenly. If needed, add reserved pasta water to reach desired consistency.
- Serve immediately, garnished with vegan cheese shreds, fresh parsley, and an extra crack of black pepper.
How to serve it
Serve the pasta hot, garnished with vegan cheese shreds, freshly chopped parsley, and an additional sprinkle of black pepper if desired. Pair it with a crisp green salad for a complete meal.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or olive oil to restore moisture.
Helpful tips
- Make sure to reserve pasta water; it’s helpful for making the sauce creamier.
- For a bit more heat, consider adding a pinch of red pepper flakes when cooking the tomatoes.
- Taste the sauce before serving, adjusting seasoning as needed for your preferences.
Optional variations
- Swap the rotini for spaghetti or any other pasta shape you prefer.
- If you’re not vegetarian, you could add cooked chicken or shrimp to the dish for added protein.
Frequently asked questions
Can I use fresh tomatoes instead of cherry tomatoes?
Yes, you can use fresh diced tomatoes instead. Adjust the cooking time as necessary to ensure they soften properly.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well to enhance the flavors without overpowering them.
Can I make this recipe gluten-free?
Absolutely! Just choose a gluten-free pasta alternative and follow the rest of the recipe as written.
