What’s your favorite pasta shape? Mine is a tie between spaghetti and macaroni. I believe any sauce/topping situation works on any pasta shape but that’s just me. I love making a little bowl of pasta for whenever I need a quick and easy meal and this is one of my favorites. If you have tomatoes and shallots and some good white wine on hand, which you should, you can make this right now!
This is one of those dishes that is ready in the amount of time it takes to boil pasta. It is a pan sauce that is made by bursting the tomatoes, sautéing the shallots, deglazing with white wine, melting a little butter and adding a little pasta water. That’s it!
I am going to give you the instructions to make 1 serving, but you can double, triple or quadruple this recipe for as many people you want!
Burst Tomato Shallot Pasta
- 1 serving your favorite pasta
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 6 cherry tomatoes
- 1 thinly sliced shallot
- Salt, a pinch
- 1/4 cup white wine
- Vegan parm
- Fresh parsley, chopped
Get the pasta going.
To a skillet, add the olive oil and butter. Heat over medium heat. When the butter has melted, add the tomatoes and shallots. When the tomatoes start to burst, deglaze the pan with the wine. Let the alcohol cook out for a few minutes. Add a little pasta water if the pan gets dry.
Lift the pasta out of the water and drop it into the skillet and mix with a wooden spoon, allowing the sauce to emulsify and coat the pasta. Add a little more pasta water to help it along.
To serve, top with vegan parm and fresh parsley. Enjoy!