Quick homemade pasta sauce
f you have a lot of basil, you should definitely make pesto but for a few leftover leaves this is just the thing!
Course: Main Course
- fresh basil at least 6 up to 12 leaves
- 2 T olive oil
- 1 small onion
- 2 cloves garlic
- 1 box about 10 ounces cherry tomatoes
- 1/2 c white wine
- 1/2 vegetable bouillon block
- to serve: 10 oz fresh pasta of any type such as ravioli
Set water for pasta to boil.
Slice cherry tomatoes in half. Tear basil leaves into a few pieces.
Heat olive oil in small saucepan over medium heat.
Add onion to oil in pan and cook 3 minutes until onion is soft but not brown.
Press garlic into pan and continue to cook 30 seconds.
Add wine to pan followed by bouillon block and cherry tomatoes.
Turn heat to medium-low and cook 15 minutes without covering.
Check the cooking time for the pasta and add to boiling water so that the pasta will finish just after the cherry tomatoes.
Add the basil leaves to the cherry tomatoes for the last 30 seconds of cooking time.
Toss sauce with pasta and serve.