This is a lovely pasta sauce and pairs well with grilled chicken or pan-seared fish! So easy and delicious and inspired my friend and chef, Chelsea Carpenter!
What You’ll Need:
2 Tablespoons olive oil
2 teaspoons fresh garlic, chopped
1 shallot, diced
2 Tablespoons capers and/or olives
¼ cup white wine
¼ cup chicken stock
2 – 3 pounds fresh cherry ripe tomatoes, sliced in half
1 Tablespoon fresh basil, chopped
1/2 teaspoon red chili flakes
Coarse sea salt to taste
Optional: 1 teaspoon sugar (if sauce is too acidic)
What to Do:
In a large sauté pan, heat olive oil, then add garlic, shallots and capers, and sauté until shallots are soft.
Add wine, tomatoes, chili flakes and salt. Sauté until tomatoes have broken down. Then, add water or chicken stock to pan as needed.
Simmer until sauce starts bubbling. If sauce tastes too acidic, add 1 teaspoon sugar or so and simmer for another 10 minutes.
Add fresh basil and simmer for five minutes. Toss with pasta of your choice and add protein on top or simply pour sauce over protein for a low-carb meal. Enjoy!