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.