Summer can be tough for cooking. When having the choice between sitting in the sun and standing in the kitchen , who (except for me) would choose the kitchen? Probably most people wouldn’t. But still, have something delicious and nourishing to eat also is something we do not want to miss out on. Is that impossible? Definitely not!
It may seem a bit tricky to create something delicious in little time but it really isn’t. And given the amazing fruits and veggies that summer brings us, it is as easy as pie to add a whole bunch of nutrients to anything we make. So, we know it is possible to make something delicious and healthy, but what is more, we can even make something fancy. This pasta dish is perfect as a nice lunch that makes you feel as if you were in Italy or as a dinner for two on one of summer‘s long evenings.
Sounds complicated but is easy!
The name of this dish is pretty long and therefore may make the impression that this dish is complicated when it actually isn’t. Making this pasta actually requires very few ingredients, and pretty much all (maybe except for the olive oil and burrata) are available from a local source. It essentially only comes down to cooking the pasta and making the sauce by letting some fresh tomatoes, rosé, garlic, honey, lemon & some olive oil simmer until the tomatoes have bursted and flavours have been able to emerge.
What is special about this dish?
What is special is that it is really simple and yet pretty fancy. We‘re not making a classic tomato sauce here but one that is next level, while not taking much time. The tomatoes are sautéed in hot olive oil with some garlic to on the one hand soften, and on the other hand gain a nice roasted flavour. The honey intensifies the naturally sweet flavour of the tomatoes, while the lemon adds a nice refreshing contrast to them. And since the honey is added to balance it out, the sauce does not have a sour flavour. To make everything merge into a sauce, the rosé wine is used. Why rosé? In my opinion, rosé is just a summer wine. And since, as my dad likes to say, the wine that is used for cooking, also needs be drunken with the meal, there is no way around rosé. The sauce itself already is packed with so much flavour and can totally be eaten as is with the pasta. This way, you would actually have a vegan version of this dish. Nevertheless, in case you want to take everything next level, you can still top this dish off with some fresh, creamy burrata. Because nothing, really nothing, beats some burrata. The creaminess works in such perfect harmony with the sweet and fresh tomato sauce – pure heaven.
Is this dish healthy?
Definitely! Pasta has a reputation of not being healthy but it actually does have a bunch of health benefits. It is loaded with carbs, which make sure you stay full of energy for the rest of the day. Besides, it also comes with a decent amount of protein and fibre. When you chose to go for whole grain pasta, the amount of fibre is increased even more. Personally, I do not like the taste of whole grain pasta in this dish too much, but if you do, it would be a great choice!
The real star of the show though are the tomatoes. Since this fruit (yes – it‘s a fruit!) is currently in season, they are full of goodies for you. Loaded with sweetness they provide a lot of fibre, Vitamin C & K, potassium and folate. Also, they are high in antioxidants, which have been linked to several health benefits. And the biggest benefit probably: they are delicious. Also garlic has a nutritional value that can be shown. It does not contain an excessive amount of one thing, but it has a bit of anything you need. Garlic has also been linked to help as medicine when catching a cold and to a reduction of blood pressure.
Also, the olive oil in this dish provided a decent amount of unsaturated fats, which are essential – especially for the brain. Yes, we are adding wine into this dish, but the alcohol cooks down, and what stays is the flavour. Last but definitely not least is the burrata on top. This heavenly creaminess is full of protein and deliciousness. It needs to be said that it also comes with a bunch of saturated fats but you know what? A little cheese never hurt nobody!
Meal Prep? Yes! But not necessary!
When I made this pasta for the first time, I did meal prep it because I took it to work (where we did not have a kitchen). It worked out perfectly when I heated it up in the microwave, although it would be even better to heat it up on the stove with a splash of water and tomato sauce if you have the possibility to do so.
Please, still keep in mind that this dish only takes 15 minutes to make – only 10 minutes more than when heating it up. So if you do have a stove I can only recommend you to make it freshly! If you really are that crunched on time, you can also pre chop the tomatoes or throw them into the sauce as a whole.
Pasta is always a great idea. Still, this dish is an extra level of great. The sweetness of the tomatoes in combination with the sour-tanginess of the lemons and the comfort from the pasta, plus the creaminess of the burrata = HEAVEN. Writing this only makes me want to have it again. You should really do yourself a favour and try this out and spoil yourself and a loved one with this! Easy as pie and tastes like heaven!
I genuinely hope that you‘ll enjoy it and make it on repeat – at least for as long as tomatoes are in season!
Katie // Une Petite Cuisinière
15 minute Pasta with Rosé Cherry Tomato Honey-Lemon Sauce
This pasta dish is easy to make, packed with flavor and nutrients and just tastes like heaven. And all ready in 15 minutes. Don’t wait any longer and treat yourself to this!
What you will need
- 250 g pasta (i like to use rigattoni, paccheri or something similar)
- 500 g tomatoes (best is a mix of cherry tomatoes and large ones)
- 1 garlic clove
- 2 tbsp olive oil
- a splash rosé wine
- 100 ml tomato sauce
- 2 tsp honey
- 1 lemon (we need the peel)
- sea salt
- 1 burrata
- fresh basil to serve
Start by preparing the pasta. To do so, add the pasta to a pot with boiling, salted water and cook according to package instructions.
In the meantime, half the cherry tomatoes and cut the larger ones into bite sized (about 1-2cm large) pieces. Peel and finely chop the garlic clove.
Heat up the olive oil in a pan and add the garlic and tomatoes. Generously add some sea salt and let fry on medium high heat for about 3-4 minutes. Turn down to medium heat, add the rosé and tomato sauce and honey.
Wash the lemon and with a potato peeler, peel the lemon off into stripes. Add them to the pan and let everything simmer for 3-4 more minutes.
Before the pasta is done, remove half a cup of the water they are cooking in, then drain them and add them to the sauce along with the preserved water. You may need some olive oil or tomato sauce to help combine.
Divide onto bowls and serve with fresh burrata and basil! Enjoy!