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This red wine and cherry tomato tagliatelle is a simple vegetarian pasta dinner that comes together quickly with little effort.

Cherry tomatoes, red wine, and tagliatelle make for a comforting vegetarian pasta recipe.

I’ve been a little low on cooking inspiration these past couple of weeks. Maybe I burned myself out with the marathon of St. Patrick’s Day recipes, or maybe work has just been too busy. After a string of stinkers, I finally found myself getting back into my groove via pasta! Between this pasta recipe and my pork pappardelle with tarragon, it’s been refreshing to feel like, “Yes, I DO know how to cook!”

This tagliatelle is such a great little number for the midweek slump when cooking becomes a chore, and you just need to throw together something quickly. It’s hearty, flavorful, and so easy to make.

How to make this red wine and cherry tomato tagliatelle

I love this recipe because you don’t need many ingredients.

What you need

Onion: Just a regular old yellow onion works fine. You can try this with sliced leeks instead, or try it with a shallot for a slightly different flavor.
Mushrooms: I use baby bella mushrooms, but you can use your favorite mushroom variety or try it with a mix. It would be great with oyster, maitake, or shiitake.
Sun-dried tomatoes: I use sun-dried tomatoes in oil. I buy the julienne cut to save myself prep time.
Cherry tomatoes: I love how the sweetness of cherry tomatoes pairs with the complex, piquant sun-dried tomatoes.
Fresh thyme: I used a few sprigs of thyme blossoms. You can use fresh thyme sprigs and remove the leaves from them, or use dry thyme. If using dry thyme, you only need about 1 teaspoon.
Flour: This will give you a luxuriously thick sauce that coats the pasta beautifully.
Red wine: I love how the red wine pairs with the tomatoes, but if you don’t want to use red wine, water or vegetable stock works nicely. If you don’t keep vegetarian, you can use chicken stock.
Tagliatelle: I love wide pasta for this! The sauce becomes so thick with the flour, so I don’t recommend a delicate pasta like angel hair. A sturdy pasta like pappardelle, rigatoni, or fettuccine would work nicely in this dish.

How to make it

Step 1: Sauté the onion and mushrooms together until the onion softens and the mushrooms brown.
Step 2: Add sun-dried tomatoes and a little oil from the jar, along with the cherry tomatoes and thyme. Cook briefly until the tomato skins begin to split.

Step 3: Add flour and toss to coat.

Step 4: Add red wine and a little water or vegetable stock. Whisk until smooth. Bring to a boil and then reduce the heat and simmer for about 20 to 30 minutes or until the liquid reduces.
Step 5: As the sauce simmers, cook the pasta according to package instructions. Reserve a little pasta water and then drain the pasta.

Step 6: From there, you can add a little pasta water to the sauce along with the cooked pasta and toss it to coat. Add the rest of the pasta water as needed and continue tossing until the pasta is well-coated with the sauce.
Step 7: Turn off the heat and transfer the pasta to a large serving bowl.

You’re ready to serve it up! Finish with more fresh thyme, if you like, and enjoy!

Red Wine and Cherry Tomato Tagliatelle

This red wine and cherry tomato tagliatelle is a simple vegetarian pasta dinner that comes together quickly with little effort.

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Prep Time: 10

Cook Time: 20

Inactive time: 20

Total Time: 50

Servings:

Calories: 569kcal

Equipment

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion (peeled and diced)
8 ounces baby bella mushrooms (sliced)
¼ cup sun-dried tomatoes in oil (julienne cut)
1 tablespoon oil from the sun-dried tomatoes
1½ pounds cherry tomatoes
1 tablespoon fresh thyme leaves (plus more for serving)
1 tablespoon flour
½ cup red wine
1 cup water or vegetable stock
16 ounces tagliatelle
Salt, pepper, and crushed red pepper to taste

Instructions

Start the sauce:

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 8 to 10 minutes until the onions soften and the mushrooms begin to brown. Season with salt and pepper.
Add the sun-dried tomatoes and 1 tablespoon oil from the jar and toss to combine. Add the cherry tomatoes and fresh thyme leaves. Cook for 4 to 5 minutes until the skins on the cherry tomatoes begin to split. Add a big pinch of salt and crushed red pepper to taste.

Simmer the sauce:

Add the flour and toss to coat. Cook for 1 minute. Add the red wine and stir until a thick paste forms. Add the water or vegetable stock and bring to a boil. Stir until completely smooth. Taste and add salt and pepper.
Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes. Mash the cherry tomatoes periodically as they simmer. The sauce will reduce by half.

Cook the pasta:

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the pasta cooking water. Drain and set aside.

Sauce the pasta:

Add half the pasta cooking water to the sauce and turn the heat to medium. Once it bubbles, add the cooked pasta and turn the heat to low. Toss to coat the pasta in the sauce adding the rest of the pasta cooking water if needed. Taste and season. Turn off the heat.

To serve:

Transfer the pasta to a large serving bowl. Serve with more fresh thyme leaves on top. Enjoy!

Nutrition

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Red Wine and Cherry Tomato Tagliatelle

Cherry tomatoes, red wine, and tagliatelle make for a comforting vegetarian pasta recipe.