White Wine Truffle Tomato Cream Squid Ink Pasta
So I’ve had these quid ink noodles in my pantry for quite some time and I’ve had no idea what to do with them. I’m not necessarily a huge fan of squid ink, but we all have to admit, they look pretty damn cool. I had to do three things:
- Create a sauce that would go well with squid ink.
- Make sure it wasn’t a color that would look awful with the black.
- Make it light enough so the noodles can shine.
By no means does this require squid ink noodles. Honestly, I’ve got a feeling that 99% of you will omit them, and that’s totally okay. This is an incredibly quick, fresh, tasty tomato sauce that you’re all going to adore and it’ll fit any shape and type of noodle perfectly.
White Wine Truffle Tomato Cream Squid Ink Pasta
A quick, fresh, light, tasty roasted cherry tomato sauce that will compliment any noodle.
Ingredients
- ½ – 1 lb. pasta noodles
- 2 T olive oil
- 2 T butter
- 1 T white truffle oil
- 3 cloves garlic minced
- ¼ cup white wine
- 2 cups cherry tomatoes
- ¼ cup tomato puree
- ½ t salt
- ½ t pepper
- 2 T heavy cream
- 10 basil leaves
Instructions
- Start cooking your pasta noodles. Make the sauce while the noodles are boiling.
- Over medium heat, add the butter, olive oil, and truffle oil to a deep saute pan. Melt the butter.
- Turn the heat to low/medium. Add the minced garlic. Cook for 1-2 minutes.
- Add the white wine. Let it cook off for about 2-3 minutes.
- Add the cherry tomatoes. Let them cook until they start to break and burst. This should take about 5-10 minutes.
- Add the tomato puree, salt, pepper, heavy cream, and basil leaves. Combine and let it cook for 5 minutes.
- Add the noodles to the pan with the sauce and let it all cook together for 1-2 additional minutes.
