Ingredients (Serve 2)
- 6 medium tomatoes , cut in quarters
- 1 – 2 fresh chillies, sliced or chopped
- 1 box of fresh mushrooms (optional)
- 2 dashes of white wine (optional, if using mushrooms)
- ~150 g of linguine
- 2 tbsp of Balsamic vinegar
- 2 cloves of garlic, chopped
- 2 good lugs of olive oil
- 1 – 2 tsp of sugar
Side note: I happened to come across a recipe that has almost the same method & ingredients as this sauce. Just take out the balsamic vinegar and white wine replaced by fresh cream and Vodka! Yeah, the blogger claims that this would make the world’s best pasta sauce. For those of you who already has Vodka lying somewhere around, give it a try.
- Get the fresh ingredients above mentioned and cooked pasta ready by the side.
- Heat up a skillet with olive oil reasonably hot.
- Toss in chopped garlic to saute until the aroma is released. (Jump to step 6 if not using mushrooms)
- Before they brown, toss in mushrooms to be soften briefly, followed by 2 dashes of white wine.
- Let the white wine to be reduced for 2 -3 minutes.
- Add in tomato wedges and chillies.
- Add in a splash of water.
- Put the lid on, let the tomatoes stew for a few minutes.
- When the tomatoes are fairly broken down, mush them into the liquid to form tomato sauce.
- Add in balsamic vinegar and sugar to stir in.
- Join in the cooked linguine into the sauce and mix well.
- Add salt and pepper to taste. Serve while it’s hot with shaved Parmesan on top.
It’s light and piquant, delicious! I added two poached egg (using leftover hot water from cooking linguine) on the side as a personal touch.