Burst Cherry Tomato & White Wine Sauce

Silky White Wine & Lemon-Basil Butter Sauce with Blistered Cherry and Sun-Dried Tomatoes

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Step 1

Heat the 2 tablespoons lemon-infused olive oil in a wide skillet over medium-high heat until shimmering. Add the 3 sliced garlic cloves and ¼ teaspoon red pepper flakes, tossing constantly for about 1 minute until fragrant and just turning pale gold at the edges.

Step 2

Add the 2 cups cherry tomatoes, ¼ cup chopped sun-dried tomatoes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Let them cook mostly undisturbed for 4 to 5 minutes until the fresh tomato skins blister, split, and begin releasing their juices. (Waiting until this step to add the sun-dried tomatoes keeps them from scorching.)

Step 3

Pour in the ⅓ cup dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes until the wine reduces by about half, gently pressing a few of the burst cherry tomatoes with the back of a spoon to thicken the juices.

Step 4

Lower the heat to its lowest setting (or pull the pan off the burner). Swirl in the 2 tablespoons cold cubed butter and 1 to 1½ tablespoons pureed basil until the butter melts into a silky, glossy sauce. (Adding the basil puree off high heat preserves its bright green color and fresh aroma.)

Step 5

Transfer the cooked pasta directly into the skillet along with 2 to 4 tablespoons of starchy pasta water. Gently spoon the sauce over the pasta for 30 to 60 seconds until the glaze clings evenly, then taste and adjust salt or cracked pepper before serving.