This light and flavoursome Pappardelle with Wine Sautéed Cherry Tomatoes can be on your dinner table in under 30 minutes. Toss a salad, slice some bread and open a bottle of white. Dinner is ready!
Lately, I have been in a bit of a rut when it comes to dinner time. So, the same ol’ dishes that I have been making for years and years have been donning the dinner table. There has been Lasagna, Payella, Chichen & Mushroom Strognaoff, Macaroni & Cheese and Lightly Spiced Crispy Chicken. Yes, old favourites. Also, kids favourites. There comes a point where you just want to put food on the table that they will eat. Done!
A few days ago, I had hardly any time and needed to eat something that wasn’t bouncing around the kitchen since the beginning of time. After pulling out what was left in the fridge, this very tasty dish made it to dinner. Easy, quick and so tasty. If you check though the pasta dishes on the site, you will see that I am a huge fan of creamy sauces for pasta. This dish is on the lighter side by just using wine and a little olive oil. So light and oh so tasty.
Notes About The Dish
- I thinly sliced the garlic so it came through more in the dish. Keep in mind if doing this, the garlic is sliced almost paper thin. Otherwise you will be biting through some pretty strong stuff. The result was wonderful little bites of garlic through the pasta.
- Also, I used the tri colour variety of cherry tomatoes. Red, orange and yellow. Of course, you can used just plain ol’ red if that is what you have. The spinach was added because there was spinach in the fridge and it added another level of interest to the dish.
More Cherry Tomato Recipes
Roasted Cherry Tomato Orzo Pasta Salad
Cherry Tomato Breakfast Omelette
Roasted Cherry Tomato & Cannellini Bean Salad
Pappardelle with Wine Sauteed Cherry Tomatoes
Ingredients
- 6 oz Pappardelle pasta
- 1 Pint cherry tomatoes mixed colours
- 1 Cup spinach
- 1/2 Cup white wine
- 2 cloves Garlic thinly sliced
- 1/3 Cup fresh parmesan cheese grated
- Fresh basil leaves roughly torn
- 2 Tablespoons olive oil divided
- Sea salt
Instructions
- In a large skillet set over high heat, add one tablespoon of olive oil with the sliced garlic. Sautee for just a minute and add the tomatoes. Cook stirring on high until they begin to soften, 2-3 minutes. Splash in 1/2 of the wine and reduce heat to medium. Allow wine to reduce for about 5 minutes and pour in the remaining wine. Allow to reduce for 5 more minutes and add the spinach. Stir until the spinach has wilted, a minute.
- While vegetables are cooking, cook pasta according to package. Drain and set aside.
- Add the pasta to the skillet with extra olive oil, parmesan, basil and salt. Give a good stir and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
