Pasta with Quick Tomato Sauce

Quick and cheap. This is a variation on a quick fresh tomato sauce. I added cream because I had it in the house and white wine because things started sticking to the pan. The result was delicious and the last minute additions made it feel special.

Note: there are no proportions. I cooked for two so I used a handful of pasta and about two cups of cherry tomatoes chopped. Just eyeball it. If it does not turn out the way you like better luck next time.



olive oil

red pepper flakes



salt & pepper

tomatoes (I used cherry)


white wine (I used my roommate’s)

pasta (I used spaghetti)


First, get a pot of salted water going for the pasta.

In a large saucepan heat a few tablespoons of olive oil over medium high heat. Chop the tomatoes and mince the garlic. Throw the garlic, the crushed red pepper, and the rosemary in the saucepan. Seriously take a moment to breathe in that amazing smell. Then add the tomatoes, salt & pepper. Cook a little bit. Add wine to deglaze the pan. Finish with a splash of cream. Taste and adjust as you see fit.

Cook your pasta, drain, toss with the sauce. Eat.

Don’t be confused- the glass of red wine is for drinking not cooking.





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