White Wine Tomato Pasta Sauce
My White Wine Tomato Pasta Sauce recipe blends the richness of tomatoes with the subtle depth of white wine for a flavorful, versatile sauce. It's perfect for pasta, seafood, or chicken dishes. This sauce features fresh Roma tomatoes, garlic, onions, and a good-quality dry white wine, all simmered to perfection. The wine adds a light acidity and brightness, balancing the sweetness of the tomatoes. The result is a smooth, fragrant sauce that elevates simple meals into something special.
Equipment
- Large skillet or saucepan
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
- 1 can 14.5 oz crushed tomatoes
- 1/2 teaspoon sugar optional
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste
- 1/4 cup fresh parsley chopped (for garnish)
- Grated Parmesan cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Pour in dry white wine into the sauce. Let it simmer for 2-3 minutes to reduce slightly, enhancing the sauce’s depth of flavor.
- Stir in the can of crushed tomatoes. If you like a touch of sweetness, add sugar. For some heat, sprinkle in red pepper flakes. Mix in the dried oregano, dried basil, and a pinch of salt. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld.
- Once the sauce has thickened, adjust the seasoning with more salt if needed. Serve it with a sprinkle of fresh parsley for brightness, and top with grated Parmesan if you wish.
Notes
For the best results, always use good-quality canned tomatoes and a white wine that you would drink. The quality of these ingredients makes a huge difference in the final flavor of the sauce.