Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pasta with cherry tomato date sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Pasta with Cherry Tomato Date Sauce is only one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pasta with Cherry Tomato Date Sauce is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook pasta with cherry tomato date sauce using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pasta with Cherry Tomato Date Sauce:
- Prepare 1/2 pound penne pasta
- Prepare 25 cherry tomatoes halved
- Get 1/4 cup white wine
- Make ready 3 dates diced
- Take 3 gloves garlic sliced
- Take 2 tablespoons Olive oil
- Prepare Grated Parmesan cheese
Heat ?? cup oil in a large heavy pot over low. Increase heat to medium and add tomatoes, red pepper. Be sure to use cherry tomatoes; grape tomatoes won't break down as much and will produce a drier sauce. For a spicier dish, use the larger amount of red pepper flakes.
Steps to make Pasta with Cherry Tomato Date Sauce:
- Boil water for pasta. Make sure to heavily salt water before adding the pasta.
- In large pan, heat olive oil over medium heat and add tomatoes and garlic
- When tomatoes begin to release juices, add the dates to the pan
- Add white wine and cook until alcohol is burned off
- Add a ladle of pasta water to the pan and continue to cook until tomatoes break down
- Strain pasta and add directly to the pan
- Top with grated Parmesan cheese and enjoy!
Cherry tomatoes are the perfect choice for a quick fresh tomato sauce. You can toss them directly into the pan without any prep, and they don't need lengthy cooking to concentrate their flavor or thicken into a sauce. Start the pasta to boil, then whisk up the balsamic vinegar, Dijon, maple and olive oil into the balsamic sauce. When the pasta is al dente, drain it. Remove from the heat and garnish with Parmesan cheese and fresh basil.
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