Kresa is a wife and mother to two beautiful children. She enjoys cooking for her family and creating new recipes for them to try.
I am a huge fan of Italian food, especially pasta. I am not Italian, though, so I am always trying to find or create my own recipes for delicious pasta dishes. My kids love pasta, and it is an easy, versatile, and delicious option for any meal.
This sauce was inspired by one of my favorite pasta dishes, capellini pomodoro. It is a very easy sauce that goes well with just about any pasta; it also makes a great topping for bruschetta. The sauce is the perfect solution for a meatless dinner night—or a weeknight when you want something delicious but quick.
You can double the recipe if you are cooking for larger groups.
- 2 pints tiny tomatoes (any variety of cherry or grape tomatoes)
- 3 cloves garlic, minced
- 2 Tbsps. butter
- 2 Tbsps. olive oil
- 2/3 cup chicken broth
- 3 Tbsps. cooking wine
- 4 fresh basil leaves
- 1/2 tsp dried basil
- salt and pepper to taste
- crushed red pepper (optional)
- Slice the tomatoes in half and set them aside.
- In a pan, heat the olive oil on low to medium heat. Add the minced garlic and cook for about 30 seconds. Add the butter and let cook for another 30 seconds.
- Add the tomatoes to the pan and allow them to cook until soft and tender. Meanwhile, chop the basil leaves.
- Once the tomatoes are soft, mash them with a potato masher. Add the chopped basil leaves and let cook for about 1 minute.
- Pour in the chicken broth, cooking wine, dried basil, salt and pepper. Allow the sauce to simmer for 5 to 7 minutes.
- Pour over your favorite pasta and top with crushed red pepper (optional).