Simple and fresh thin spaghetti with yellow grape tomatoes, garlic, and basil.
This was a simple and light pasta dish that was about 15 minutes from to stove to table. The tomatoes, some shallots were sauteed' with live oil and butter, two minced cloves of garlic tossed in when the shallots had become soft. I added about half a cup of white wine and drizzle of white balsamic and allowed it all to simmer while the pasta was boiling. The pasta was cooked until still quite firm and then was added to the tomato mixture and tossed to coat and finish cooking. Finished with some fresh chopped basil, add salt pepper and Parmesan cheese to taste.
The yellow tomatoes were from Lorie's garden, and the basil from my herb planter. Yum!
Served along side a cod fillet poached in white wine!
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