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Author Notes: Here we have another one of those "what's in the fridge, throw it all in a pan miracles".
I think it was a Tuesday that I made this little beauty. You know, one of those nights where you get home from work close to 7, go to the gym and by the time you get home you really don't feel like putting much effort into cooking/ picking up a burrito from Chipotle?
So instead of eating the bag of tomatoes raw, I heated up a pan and started heating up my usual onion and garlic, some crushed red pepper flakes for a simple pasta. Tossed in the tomatoes, cracked open a bottle of wine, and poured myself a nice little glass. Then I looked over at my poor little tomatoes sauteing in nothing but onions and garlic. Didn't they deserve some wine too? Yea. They did. So I brought the bottle over and poured a whole bunch in the pan for my tomatoes to soak up. —Brussels Sprouts for Breakfast
Makes: 3-4 servings
pound yellow cherry tomatoes or 2 large tomatoes
cloves garlic (minced)
cup dry red wine (like a cab.)
cup low-sodium chicken broth
cup freshly groud parmesan
teaspoon crush red pepper flakes
salt and pepper
- In a large saute pan with high sides, heat olive oil over medium heat. Add onion and cook for 5 minutes until soft. Add garlic, salt and pepper, and cook for another 3 minutes.
- Add the cherry tomatoes to the pan and cook until they start to burst, 6-7 minutes. Once they start to release their juices, add the red wine and chicken broth, crushed red pepper flakes and salt and pepper. Bring to a simmer and let cook for 10 minutes, so the sauce thickens up. Smash up any tomatoes that aren't bursting.
- While the sauce is simmering, boil salted water in a large pot. Add linguine and cook for 2 minutes less than the box says.
- Add 1/2 cup pasta water to the sauce. Drain the rest of the pasta and add to the sauce. Cook until linguine is finished cooking. Stir in the Parmesan cheese and serve immediately!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe