- 2 Tablespoons extra-virgin olive oil
- 2 shallots, peeled, quartered, and sliced thinly
- 2 cloves garlic, sliced thinly
- 1/2 Cup dry white wine
- 1 1/2 Pound very ripe tomatoes, peeled, or one 15-ounce can whole, peeled plum tomatoes
- 1/4 Teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- Tomato juice for thinning the sauce, if needed
Heat a medium-sized, heavy-bottomed saucepan over medium-high heat. Add the olive oil and shallots and sauté until the shallots have softened, but not taken on any color, about 1-2 minutes. Add the garlic and wine and continue cooking until the wine has completely evaporated and reduced to a syrupy sauce, about 2-3 minutes.
Meanwhile, if using fresh tomatoes, seed the tomatoes, making sure to work over a bowl to catch the juices. Strain out the seeds and reserve 1/3 cup of the juice. Transfer to the bowl of a food processor and purée the flesh coarsely. If using canned tomatoes, place in the bowl of a food processor and purée to the same consistency.
Add the tomatoes and any reserved juices and bring to a boil. Reduce the heat to medium-low and simmer gently until the sauce has thickened but is not dry, about 20-25 minutes. Season with the salt and pepper and simmer for 1 more minute. Remove from the heat and transfer to a bowl to cool slightly.
Place the sauce in the bowl of a food processor and process until very smooth. Transfer to a bowl and thin with a small amount of tomato juice, if needed, to the desired consistency. Use the sauce as a coulis or condiment.
Ditalini Pasta in Tomato and Shallots Wine Sauce
Sharing with you very easy, delicious and yet very fine pasta recipe - ditalini pasta in tomato and onion wine sauce. This recipe saves me anytime my family demands pasta and I am out of marinara sauce and also not feeling like to cook much )
All it demands is some fresh tomato and shallots and some good white wine, grilled or fried meat to serve with and dinner is served. That easy!!
Ditalini Pasta in Tomato and Shallots Wine Sauce
- 1/2 lbs Pasta (Small Semolina Pasta, like I used Ditalini Pasta)
- 2 Tomatoes (two ripe Roma Tomatoes)
- 1 Shallot Onions (1 medium size shallot)
- 1/4 Cup White Wine
- Salt and Black Pepper (as per taste)
- 1 tbsp Olive Oil
- 1/4 tsp Red Pepper Powder
- 2 Garlic (garlic cloves fine minced)
- 2-4 tbsp Parmesan Cheese (fine grated for serving)
- 1/2 tsp Italian Seasoning
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One-Pan Sundried Tomato Tortellini Puttanesca
Does anyone else get ridiculously excited for meals that only dirty one pan or pot?
I actually look forward to cooking dinner when I know the clean up is going to be light.
And this one-pan tortellini dish delivers on both flavor (it’s crazy!) AND convenience (so easy).
This tortellini is another one of those dishes that came out even better than I was expecting when I was testing it. I made it a couple different times, tweaking things here and there, and I have to say: the result you see here is straight-up fabulous.
Puttanesca sauce is something I would have turned my nose up at in my younger years. Before I appreciated olives. And capers. And the flavor of anchovies.
If you’re still not on board with those things, I get it. But hear me out!
There is so much amazing flavor going on here from ALL the ingredients, that you won’t notice the anchovy flavor or be punched in the face with the brininess of the olives. Everything here is balanced and works together to create a super rich and SAVORY experience.
And while sundried tomatoes are not at all traditional in puttanesca, I added them here for that balance. They add sweetness with some tang, and I thought it would work really nicely with the other salty, briny things happening in this dish. I was right!
The sundried tomatoes become the star here. I actually don’t cook with them a lot because I find them to be a very overpowering ingredients. But here? They are working with lots of other strong flavors, and while they may all be competing to be seen, they all end up working together better than I could have hoped.
The trick to this dish is to make sure you have a really big skillet (or even a pot would work) and to have all the ingredients out and ready to go. All the steps leading up to actually cooking the tortellini go fast.
It starts with the flavor makers: shallot, garlic, red pepper flakes, anchovy paste (trust me), kalamata olives, capers, and sundried tomatoes. We even use a little bit of the oil from the sundried tomato jar for extra flavor.
These get a quick saute so they can get to know one another and release all that amazing flavor into the pan. A little white wine and some fresh cherry tomatoes are added next to brighten things up.
Then the stock and the tortellini. I love the fresh tortellini you can buy in the fresh pasta or cheese section of grocery stores now. I used to buy the frozen varieties, but the fresh taste so much better and they cook faster!
The tortellini cooks in about 5 minutes. While it’s cooking, stir and stir and make sure all the ingredients are still happy and getting to know one another.
To seal the deal on deliciousness, I like to add a drizzle of cream at the end. It helps to tone down all of the salty strong flavors just a touch. I also love to add some fresh lemon zest. It brightens things up in all the best ways. If you think about it, almost all the ingredients in this dish come from a jar or a package, and it makes a WORLD of difference to add a touch of fresh lemon to dishes like this. It wakes everything up!
All that’s left to do is serve her up! She’s a real beaut.
This is one of this meatless pasta dishes that feels like you’re eating something with meat – it’s SO rich and has so much depth of flavor. It blew me away!
Garlicky Shrimp with Tomatoes and White Wine Recipe
In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and shallots and sauté, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and sauté, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the shrimp, red-pepper flakes, and thyme and sauté, stirring occasionally, until the shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper. Add the white wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, 2 to 3 minutes. Taste and season with additional salt and pepper if necessary.
Arrange the shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme sprigs. Serve with couscous and/or warm, crusty bread.
From The Yellow Table (Yellow Table Press) by Anna Watson Carl.
Remove the tenderloin if it is still connected to the chicken breast. Cut the breast in half horizontally. Repeat with the other breast. You'll have four cutlets.
Tear off two large pieces of plastic wrap. Smear a teaspoon of oil in between the pieces. Lay a breast in between, then pound with a mallet or a large pot until the meat is about 1/4 inch thick. Repeat with the other four cutlets.
Season the 4 cuts with salt and pepper. Pour 2 teaspoons of the vegetable oil into a large skillet over medium-high heat. When hot, place two of the cutlets in skillet and cook for two minutes. Flip and cook for 15-30 seconds, or until firm to the touch. Transfer to a plate and cover with foil. Cook the other two fillets in the same way.
Remove the skillet from the heat, and add 1 teaspoon of oil and the shallot. Cook the shallot with the residual heat of the skillet for about 30 seconds. Return to the medium-high heat and pour in the white wine and chicken broth. Scrap the skillet with a pair tongs to dislodge the brown bits on the bottom. Bring to a boil, then reduce to a simmer and cook until reduced by to about 1/2 cup, about 5 minutes.
Add the butter, 1/2 tablespoon at a time, to the skillet. Stir until incorporated and add more butter. Sprinkle in the thyme and season with salt and pepper.
Serves 4 as an appetizer
Heat olive oil in a heavy bottomed pan over medium heat. Add shallots and garlic and cook until soft, about 5 minutes. Add the tomatoes and tomato paste and cook over medium low heat stirring frequently until almost dry, about 15 minutes.
Combine Champagne and shallots in a sauce pot and reduce to ¼ cup. This can be done ahead and kept covered.
While the wine is reducing, slice the scallops crosswise into ½-inch-thick slices.
Finish the beurre blanc by whisking in the butter 1 tablespoon at a time until fully incorporated. Season to taste with salt and pepper.
Lay the scallop slices in a single layer on a baking pan. Drizzle the olive oil over the scallops and season to taste with salt and pepper. Place the pan in the oven and cook until the scallops are just warm to the touch, about 4 minutes. Remove the scallops from the oven.
Plate the tomato compote in the bottom of a ring mold and add the scallops in a pinwheel patter over the compote. Sprinkle the chives on top of the scallops and spoon over the sauce. Serve immediately.
Shrimp and Pasta with Garlic Shallots and White Wine Recipe
I couldn't believe how easy and good this turned out to be! We couldn't go out Valentine's Day night, so we prepared this together.
Schedule your weekly meals and get auto-generated shopping lists.
- Pot of boiling water for the pasta
- 2 servings fresh pasta--I used tortelloni, but I would have used linguine too--whatever size a serving is for you
- 10-12 oz frozen raw or fresh raw shrimp (of course it's easier if they are precooked, but it makes an enormous difference, trust me)
- 1 whole shallot
- 2 large cloves garlic
- 3 T butter (don't wimp out and use margarine or olive oil here)
- 1 c good white wine, the same as you are planning to drink with this meal
- salt to taste
- Pot of boiling water for the pastashopping list
- 2 servings fresh pasta--I used tortelloni, but I would have used linguine too--whatever size a serving is for you shopping list
- 10-12 oz frozen raw or fresh raw shrimp (of course it's easier if they are precooked, but it makes an enormous difference, trust me) shopping list
- 1 whole shallotshopping list
- 2 large clovesgarlicshopping list
- 3 T butter (don't wimp out and use margarine or olive oil here) shopping list
- 1 c good white wine, the same as you are planning to drink with this meal shopping list to taste shopping list
How to make it
- Chop garlic and shallot finely (if you have a mezzaluna, now is the time to bring it out)
- Start pasta boiling--better use a timer, because you are going to be busy
- Saute garlic and shallot in 2 T butter until they do not smell raw set aside
- Peel shrimp (it's not that hard, just twist the tail and pull gently, then rub off the rest of the shell)
- Add shrimp to garlic-shallot mixture and saute until pink and cooked through, stirring the while
- When the shrimp are almost cooked, add the wine and let it boil up and cook until the alcohol smell is gone.
- You will have drained the pasta, or will be about to drain it don't drain it too much, as a slop of the cooking liquid makes a big difference in the sauce. Place the pasta in a warmed serving dish and toss with the remaining 1 T butter
- Add shrimp mixture to the pasta and serve
- We had asparagus alongside this, and they were very good rolled in the pasta sauce.
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This sounds divine-and contains some of my favorite things. shrimp, garlic, shallots. Mmmmmmmmmmmmmm!
This sounds so easy, elegant and delicious! I love cooking with white wine, it adds a pleasant flavor to meats and shellfish! Thanks for sharing this!
yum. love clam spaghetti and this will be a nice change. ^5
Pasta with a Garlic, Butter and White Wine Sauce
A simple pasta dish, tossed in a sauce made with garlic, vegan butter, shallots and white wine. Toss in vegan chick’n, halved fresh cherry tomatoes or mushrooms to taste! Finish with a squeeze of lemon or some fresh grated vegan parm.
For the sauce
- 1/4 cup vegan butter
- 2 shallots, minced
- 6 – 8 cloves of garlic, minced
- 2 TB olive oil
- 1/3 cup white wine
- 1 tsp garlic powder
- 1/3 cup reserved pasta water
- 2 servings pasta (I used 200 g Bucatini pasta)
- a few TB olive oil and a generous amount of salt, to season the pasta water
- 12 oil-cured olives, pitted and chopped
- a handful of fresh parsley, chopped
- crusty bread, warmed in the oven or toaster, with extra vegan butter to slater it with
To prepare the sauce
- In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low.
- Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes.
- Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes.
- Increase the heat to medium-high, and allow to bubble for 1-2 minutes, making sure your garlic does not turn brown or burn.
- Add the wine to deglaze the pan, then let the wine cook down for about 2 minutes.
- Add the garlic powder to the pan, and reduce the heat to low.
- Prepare the pasta according to the package instructions, making sure to season your water with olive oil and salt. Turn the heat off.
- Using tongs, transfer the pasta straight to the pan with the sauce, increase the heat to medium-low, and toss to coat.
- Add in about 1/3 cup of the pasta water, just enough to loosen everything up and make it glossy.
- Add in the parsley and olives and stir to combine.
- Remove from the heat, and distribute the pasta into two bowls.
- Serve immediately with the warmed bread.
If you made this recipe .
Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner . thank you!
- 1 tablespoon butter
- 3 large shallots, sliced thinly
- 4 cloves garlic, chopped
- 1 ½ cups white wine, divided
- ground white pepper to taste
- ¾ cup heavy cream at room temperature
- 1 lemon, juiced
- salt to taste
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
For the white wine shallots, put the shallots in a bowl. Put the white wine, white wine vinegar and sugar in a saucepan and bring to a simmer over a medium heat and add a pinch of sea salt. Pour the hot pickling liquor over the shallots, make sure they are submerged and leave to cool. Pour into an airtight container and leave in the fridge for 12 hours before using. Store the shallots in a sterilised jar in the fridge, they will keep for 3 months.
For the red mullet, put the fish in a shallow dish. Mix the garlic, tarragon, olive oil and a pinch of sea salt together in a bowl. Spoon over the fish, cover and leave to marinate in the fridge for at least 1 hour.
For the dressing, mix all the ingredients together in a bowl.
Heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat it in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
For the garnish, put the gluten-free flour on a plate and coat the shallots and garlic in it, tapping off any excess. Deep-fry the shallots and garlic in the hot oil for 2 minutes, until golden brown and crispy. Remove, drain on kitchen paper and season with salt.
Deep-fry the tarragon for about 1 minute, until crispy, taking care as the oil will split a little. Remove and drain on kitchen paper.
To cook the red mullet, scrape off any marinade, then dip the fish in the flour to coat and tap off any excess. Carefully lower the fish into the hot vegetable oil and deep-fry for 6-7 minutes, until cooked and crispy. Carefully lift out the fish and drain on kitchen paper then season all over with salt. (If your deep-fat fryer isn’t big enough, cook the fish in two batches, keeping the first batch warm in an oven heated to 100C/80C Fan/Gas ¼ while the second batch is cooking).
Serve the mullet on a warm plate, garnished with the crisp tarragon, shallots and garlic, with the dressing in a bowl on the side.