by Giulia Melucci
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Photo by Giulia Melucci
Giulia Melucci's Notes:
Expand1 tablespoon butter Ask a question about this ingredient
1/2 shallot chopped (mine are big, if yours are small use one) Ask a question about this ingredient
1 medium ripe tomato, skins, seeds, juice and all (It's summer for God's sake!) chopped Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon white wine Ask a question about this ingredient
1 handful of torn basil leaves Ask a question about this ingredient
4 ounces spaghettini Ask a question about this ingredient
1 tablespoon pinenuts, toasted Ask a question about this ingredient
While pasta water is coming to a boil, melt the butter over medium heat. Add shallot, saute until translucent, about one minute. Add tomato, salt, white wine, basil, lower heat and simmer until pasta is ready. Combine the sauce and the pasta, add the pine nuts, sprinkle with cheese to your heart's content. Serve.
Ask a question about this stepthis is my idea of summer cooking! Thanks.
I love it!
I've got everything but the wine. Guess where I'm going tomorrow?
Or do it without, the tomatoes are juicy enough. But it might be nice to drink some along with it.
Sweet! Photo coming. I'm cooking up another batch right now.
As soon as I saw you had posted your recipe, I turned on my printer - thanks!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I loved this.Thanks for a great receipe