Easy White Wine & Butter Pasta
Ingredients
- 200 g Dried Pasta or 300g Fresh Pasta (I used linguine)
- 1 tbsp Olive Oil
- 3 cloves Garlic, finely chopped
- 1/2 cup White Wine I use Sauvignon Blanc
- 70 g Butter, unsalted
- 50 g Parmesan, freshly grated
- 1/2 cup Flat leaf pasley, very finely chopped
- 10-12 pieces Cherry tomatoes on the vine Roasted with some olive oil at 200C for 20 mins
- 4 pieces Chilli Padi, finely chopped (optional)
Instructions
-
Get a pot of well salted water on to boil and cook your pasta according to instructions. If using fresh pasta, you will cook it when the sauce is almost ready so that the sauce will not split.
-
Heat the olive oil in a large pan (good enough to hold all the pasta) over medium heat.
-
Add the garlic and cook for 30sec or so, moving it around so it won't burn.
-
Lower the heat slightly and add the wine, let it simmer to reduce by about half, approx 2-3 mins.
-
Add the butter pieces, one at a time, letting each piece melt and whisking well in between each addition.
-
The texture should be a yellowish and slightly thickened sauce. Time your pasta cooking so that the sauce won't sit around for too long as it can split. Keep whisking it over low heat while waiting for your pasta to be cooked.
-
Add some pasta cooking water and continue to whisk to keep a nice emulsified sauce.
-
Add salt and pepper to taste. Remember not to over-salt as you will be adding the parmesan later.
-
Add the cooked pasta and toss the sauce using tongs. Turn the heat down to low and sprinkle the grated parmesan over the top of the pasta in an even layer.
-
Let it melt for 1-2 mins then toss it with tongs really quickly. Tossing and mixing it well until you get a nice thick sauce. Add the roasted cherry tomatoes and chopped chillies (optional).
-
Add the parsley and serve!