And here are the results of yesterday’s date with the stove, a basket full of cherry tomatoes, and a bottle of 2011 Artisanal Pinot Blanc. I made this four or five times yesterday, adjusting and taking notes until it got to this stage—along with the help of two intrepid tasters, one of whom had no idea of what she was stumbling into (she came to borrow a book—probably she’ll go to the library next time) and the other of whom I snagged on her way home from the gym. So maybe you shouldn’t take her critique seriously, “I’d order this in a restaurant…” because she was probably starving after her work-out! Soooo,
If you make this, please let me know how it turns out! Let me know too, if I left something out, if the directions were difficult or didn’t make sense…I’m loving the creative process of developing recipes, but I’m a neophyte to the whole testing-editing-working-out-the-kinks part!
Pasta with Sun-gold Cherry Tomatoes and Prawns
1T extra virgin olive oil
1T unsalted butter
½ t coarse salt (I used grey sea salt)
1 large clove garlic, minced fine
1T fresh basil, coarsely chopped
a pinch of red pepper flakes
½ c Pinot Blanc (or other dry white wine, such as Sauvignon Blanc or Pinot Gris)
30 Sun-gold cherry tomatoes, halved
¼ lb raw med sized prawns, peeled and deveined (you can buy them frozen this way)
In a 10” sauté pan, heat the olive oil and butter.
When the butter is foaming add the salt, basil, pepper flakes, and minced garlic. Be careful not to let the garlic turn brown.
When the garlic is softened and just barely golden (30 seconds to 1 minute), add the wine and tomatoes—raising the heat as needed to keep the sauce bubbling vigorously.
When the liquid has reduced just slightly (3 minutes or so), add the prawns and continue cooking the sauce until the prawns turn pink and the tomatoes blister.
Remove from heat, and toss with fresh cooked and drained pasta. I like cappellini (angel hair) for this because I think the finer strands are suited to the lighter sauce and warm weather that is typical when these tomatoes are ripe. Make sure that the sauce thoroughly coats the strands of pasta, and serve immediately.
Makes about 2 cups of sauce
If you prepare a green salad right before you start this, all you need is some crusty bread and a glass of the same wine you made the sauce with for a lovely summer meal—company-worthy even—in about half an hour!