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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Heirloom Tomato Basil and Olive Oil Wine Sauce over Pasta

 
One serving costs about $1.9

$1.90 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free side dish,lunch,main course,main dish,dinner
spoonacular Score:82%

Spoonacular Score: 82%

 

Heirloom Tomato Basil and Olive Oil Wine Sauce over Pasta requires about roughly 45 minutes from start to finish. This recipe serves 4 and costs $1.9 per serving. Watching your figure? This dairy free recipe has 501 calories, 16g of protein, and 6g of fat per serving. 3 people have tried and liked this recipe. Only a few people really liked this main course. If you have wine, sea salt or, extra virgin olive, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 81%, this dish is awesome. Try Heirloom Tomato, Beet and Burrata salad with Basil oil, Basil Infused Olive Oil Cupcakes with White Wine, and Zucchini Pasta With Heirloom Tomato And Lemon Basil for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
15.92 oz
15.92 oz pasta
pasta
5
5  heirloom tomatoes
heirloom tomatoes
0.33 cups
0.33 cups fresh basil
fresh basil
4 small cloves
4 small cloves garlic
garlic
1 Tbsp
1 Tbsp extra-virgin olive oil
extra-virgin olive oil
0.33 cups
0.33 cups dry white wine
dry white wine
1 tsp
1 tsp sea-salt
sea-salt
15.92 oz pasta
15.92 oz
pasta
5  heirloom tomatoes
5
heirloom tomatoes
0.33 cups fresh basil
0.33 cups
fresh basil
4 small cloves garlic
4 small cloves
garlic
1 Tbsp extra-virgin olive oil
1 Tbsp
extra-virgin olive oil
0.33 cups dry white wine
0.33 cups
dry white wine
1 tsp sea-salt
1 tsp
sea-salt

Equipment

grater
grater
pot
pot
grater
grater
pot
pot


Instructions

Grate 2 Heirloom Tomatoes with a cheese grater Dice remaining 3 OG Heirloom Tomatoes and set aside Chop Basil and set aside Mince Garlic and saute in 1 Tablespoon Olive Oil till lightly golden stir often Add Dry White Wine let reduce till 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 Add grated and diced Tomatoes and Sea Salt Add 1/2 cup Olive Oil Turn down to med low and make pasta according to package directions Add chopped Basil a little at a time Cook until Tomatoes are hot and soft

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.28
Ingredient
16 ounces pasta
5 heirloom tomatoes
⅓ cups fresh basil
4 small cloves garlic
1 Tablespoon extra-virgin olive oil
⅓ cups dry white wine
1 Teaspoon sea-salt
Price
$0.97
$2.31
$0.31
$0.27
$0.17
$1.08
$0.03
$5.14

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
500 Calories
16g Protein
5g Total Fat
92g Carbs
38% Health Score
Limit These
Calories
500
25%

Fat
5g
9%

  Saturated Fat
0.84g
5%

Carbohydrates
92g
31%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
597mg
26%

Alcohol
2g
11%

Get Enough Of These
Protein
16g
33%

Selenium
72µg
103%

Manganese
1mg
66%

Vitamin A
1386IU
28%

Vitamin C
22mg
27%

Phosphorus
260mg
26%

Fiber
5g
22%

Copper
0.44mg
22%

Vitamin K
22µg
22%

Magnesium
81mg
20%

Potassium
649mg
19%

Vitamin B6
0.33mg
17%

Vitamin B3
2mg
15%

Zinc
1mg
13%

Iron
2mg
12%

Folate
45µg
11%

Vitamin B1
0.17mg
11%

Vitamin E
1mg
10%

Vitamin B5
0.66mg
7%

Vitamin B2
0.11mg
6%

Calcium
50mg
5%

covered percent of daily need

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