Pasta with Tomatoes & White Wine Sauce


It’s a rare night when I’m on my own for dinner at home.  When leftovers aren’t an option, I turn to a few quick favorites so I can enjoy my evening without spending a lot of time in the kitchen. Here’s an easy weeknight meal for one featuring fresh ingredients that can be on your plate in 15 minutes.


  • 1 cup, Whole Grain Pasta
  • 1/2 Shallot
  • 2 cloves Garlic
  • 1 medium Tomato
  • 1 tbsp EVOO
  • 1/2 tbsp Butter
  • Kosher Salt
  • 2 tbsp White Wine
  • 2 tbsp Ricotta
  • Truffle Salt
  • Pepper
  • Parmesan, for topping

Here’s what I did:

First, boil a pot of water for the pasta.  Season the water liberally with kosher or regular salt.

While the water is coming to a boil, chop up the sauce ingredients.  Finely chop one-third to one-half of a shallot and two cloves of garlic. Rough chop the tomato, discarding the juicy center.

Put one cup of pasta into the boiling water and cook according to package directions.  I like my pasta al dente, so it usually takes about 8-10 minutes.

While the pasta is cooking, heat the olive oil in a medium sauté pan over medium-high heat. Add the shallot and garlic, letting the bite from both sweat out for about three minutes before adding the rest of the ingredients.

When the shallots and garlic have cooked down sufficiently, add the white wine (save the rest to enjoy a glass with your meal!). Let the alcohol cook off for two minutes, then add the tomato for about 4-5 minutes more. Finish the sauce off the heat by swirling in a pat of butter.

Drain and plate the pasta.  Pour the sauce over the dish. If you have a lemon on hand, squeeze a wedge over the sauce to brighten it up.  Season with truffle salt (if you have it, otherwise regular salt will do just fine) and pepper.  Divide the ricotta into small dots on the plate and top with parmesan.


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