This dish is easy, quick, and a real showstopper. You can snazz it up by using colourful cherry tomatoes instead of the standard fare.
-Garlic
-Basil (paste or fresh, any form of the herb will work fine)
-Tomatoes (if cherry tomatoes, sliced in half. If plum tomatoes, quarters. Basically just get the tomato chunks down to cherry tomato sized. Use about a quart's worth)
-White wine vinegar
-White wine
-Salt
-Farfalle
-Olive oil
Set your sautee pan on medium low heat, add olive oil, and a clove of crushed garlic if you want.
Add your tomato chunks and salt, and then add basil to taste. If I'm using the badil paste, I put about a spoonful in the pan. If I have fresh basil I use about 6 large leaves, or 10 small ones and finely slice them in 2 directions so you have little squares.
Add enough white wine to cover the bottom of the pan, or more if you would like. Reduce the heat to low, and let the pan simmer, stirring occasionally until the tomatoes are starting to reduce and get soft
Taste the liquid, and add salt and vinegar to taste.
Mix it in with the cooked farfalle, drizzle a little oil on top, and garnish with your favourite hard cheese grated over top, some crushes red pepper flakes, and a couple leaves of fresh basil.
Have fun cooking and enjoy your farfalle al pomodorino fresco!
Here are a few pics of the sauce that i've made.
