A friend way back in my Vancouver days made a similar pasta dish for a few friends and I remember thinking how delicious and fresh-tasting it was. And that was with store-bought tomatoes and basil … it is taken to a whole new level with produce straight from your backyard.
Her version had angel hair pasta which is great with such a delicate sauce. I prefer spaghetti, and I’ve added lemon zest and likely a lot more garlic.
Makes 3-4 servings.
3 large garlic cloves, minced
½ cup white wine
¼ cup fresh lemon juice
Zest of 1 lemon
1 fresh large tomato, diced
Basil leaves, at least 1 cup loosely packed
Parmesan cheese, grated
The dish comes together very quickly. Start your pasta water boiling, and once the pasta has been added, then start the sauce.
Heat a large sauté pan and add 1 Tbsp of olive oil. Add garlic and sauté very briefly. You do not want it to colour at all, so after just a minute or two, add in the white wine. Allow to cook down to about half its volume, then add the lemon juice and zest. At this point, just let it simmer away for a few minutes while waiting for the pasta.