The combination of the heirloom tomatoes and basil in this heirloom tomato basil olive oil wine sauce is simplicity at its best! This is a very comforting juicy sauce and a really simple dish to prepare. Cook the pasta until just al dente and toss with the sauce. It’s that easy.
Heirloom Tomato and Basil Wine Sauce Over Pasta [Vegan, Gluten-Free]
For the Pasta and Sauce:
- 1 16-ounce package of pasta of your choice (gluten-free if desired)
- 5 heirloom tomatoes
- 1/3 cup fresh basil
- 3 – 4 cloves garlic
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 1/3 cup dry white wine
- 1 teaspoon sea salt or to taste
- 2 tablespoons pasta water - optional
- 12 slices of French bread (gluten-free if necessary)
- Approximately 1/4 cup extra virgin olive oil
- About 1/2 to 3/4 cup vegan cheese
- Vegan cheese, finely shredded
- Fresh cherry tomatoes, halved
- Fresh basil leaves
To Make the Crostini:
- Turn the oven to broil.
- Slice the bread into 1/2-inch slices.
- Place slices on a baking sheet and coat both sides with olive oil.
- Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and top with vegan cheese and broil for about 1 more minute or until cheese is melted. Make sure and watch closely, they can burn fast.
- I usually put the timer on for 1 minute and check then put on for 1 more while watching. They can cook faster on the 2nd side because they are already hot.
To Make the Sauce and Pasta:
- Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin. Set aside.
- Dice remaining three tomatoes and mince the basil then set aside.
- Mince garlic and sauté in 1 tablespoon of olive oil until lightly golden, on medium-low heat, stirring often.
- When the garlic turns golden add dry white wine and let reduce until syrupy.
- While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.
- Add grated and diced tomatoes to the garlic then add the olive oil, sea salt and add the basil a little at a time.
- Cook until tomatoes are hot and soft.
- When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.