Are you in the mood for summer-fresh basilsummer-fresh basil? How about savory salted tomatoes that once bitten give a pop of sweet? I won’t even ask about the parmesan. Then roasted tomato basil pasta is an obvious win.
Let’s roast some tomatoes.
Preheat your oven to 300 degrees. On a rimmed baking pan lay out 2 pints of grape tomatoes and drizzle with around 1 tablespoon of olive oil. Technically, you don’t want to use extra virgin olive oil because it has a low smoke point. But I only ever have extra virgin. And so extra virgin it is.
Take 1 teaspoon (or more, bwahaha) of kosher salt (or any salt) and sprinkle over the tomatoes. I like kosher because the flat flakes stick so nicely to the oiled tomatoes. Beautiful. Roast these guys for 30 minutes. Then set aside.
In the meantime prepare a 1 pound package of spaghetti until just before al dente. You want some bite left in the spaghetti because later on it’s going to absorb the super awesome sauce. Then it will be perfect. Reserve 2 cups of the water that the pasta was cooking in for that super awesome sauce I just mentioned. It becomes an important part!
Onions, wine, and butter, OH MY!
Pour 1 tablespoon of olive oil into a large pot and jack up the heat to medium high. Once hot (won’t take long!) throw in 1 chopped onion. You should hear the sizzle as they brown. Keep browning for another couple minutes. Then roll up your sleeves and celebrate because 1 whole cup of white wine is going to hit the pan! This is called deglazing. With a spatula, stir up the onions and watch the wine lift anything that was stuck to the bottom before. Wait a couple minutes for the alcohol to evaporate and turn the heat to low.
Take 5 cloves of garlic and mince or chop then drop. They’ll simmer in the white wine goodness and everything will start to smell amaze-za-zing.
Some of you may shun me forever. But others will give me a virtual high-five and buy a jar of Better Than Bouillon chicken base. Forget bouillon cubes. Get with this. Better Than Bouillon revs up the action when you need it. You’ll need 2 teaspoons. Just enough to give it a little more flavor without dominating the fresh flavors of the tomato and basil that you’ll be adding.
Pour in the 2 cups of pasta water that you’ve reserved. The reason we use this is because the starch from the pasta water will thicken the sauce.
Putting it all together.
Let this combination simmer together for a few minutes and salt 1-2 teaspoons depending on how much punch you like. I’m a salt lover so you know what I’d do. Add the pasta, 2 handfuls of fresh basil, and 2 handfuls of baby spinach. The pasta will immediately start to soak in the white wine sauce and the herbs will wilt as they warm up. Measure 1 teaspoon of dried basil as well to pump up the basil flavor. Dried herbs are more potent in flavor than fresh, yet the flavors are slightly different. We want both!
Make sure your heat is still on low because it definitely affects how the next part pans out. In a separate bowl scramble together 2 eggs. Pour over the pasta and mix it in gently. It makes the sauce silky creamy. But if you have your heat high you’ll get scrambled eggs instead. The low heat allows for the eggs to slowly cook while being stretched thin with the rest of the white wine sauce.
Grated PARMESAN. 1/4 cup (or more, bwahaha). Not the powdered cheese, or “snow cheese” as my son calls it. The real deal parmesan that is bought as a block and grated at home. Stir the cheese around so it can melt gently and be one with the other ingredients. Be one, I say.
But then serve it up with some more parm. Can you really have too much parm? I haven’t reached that ceiling yet.
- 2 pints grape tomatoes
- 2 tablespoons olive oil, split
- 3 teaspoons salt, split
- 1 pound package of spaghetti
- 1 onion, chopped
- 1 cup dry white wine
- 5 cloves garlic
- 4 tablespoons (1/2 stick)
- 2 teaspoons chicken base
- 2 handfuls fresh basil
- 2 handfuls fresh baby spinach
- 1 teaspoon dried basil
- 2 eggs
- ¼ parmesan, more to garnish
- Preheat oven to 300 degrees. Lay out grape tomatoes on rimmed baking pan and drizzle with 1 tablespoon olive oil and 1 teaspoon of salt. Roast for 30 minutes and set aside.
- Prepare a 1 pound package of spaghetti until almost al dente. Reserve 2 cups of the pasta water for later.
- In large pot heat 1 tablespoon olive oil on medium high heat. Brown chopped onion then deglaze with white wine. Turn heat to low and add garlic, roasted tomatoes, butter, chicken base, and the reserved pasta water. Simmer 5 minutes, then add pasta, basil, spinach, and dried basil.
- In a separate bowl scramble 2 eggs then pour over pasta, stirring gently. Add parmesan until just incorporated then plate. Sprinkle extra parmesan over each serving.