Tomato Pesto Pasta

    A wonderful match with Cabernet Sauvignon, this recipe helps bring out the fruitful quality of the wine. It also matches nicely with other red wines, and serves 4.

Tomato Pesto Pasta

Ingredients

* 10 sundried tomato halves packed in oil, coarsely chopped

* 1/2 cup firmly packed basil leaves

* 1/4 cup firmly packed Italian parsley leaves

* 3 cloves garlic, chopped

* 1/2 teaspoon dried red chile flakes

* Salt and freshly ground black pepper to taste

* 1/4 cup olive oil

* 12 ounces spaghetti, cooked in boiling salted water until al dente, then drained

Preparation

1. In the bowl of a food processor, combine the sundried tomatoes, basil, parsley, garlic, chile flakes, salt and pepper. Pulse, scraping down sides often, until mixture is ground to a coarse paste.

2. With the motor running, add the olive oil in a thin stream. Mixture will be creamy.

3. Toss the hot pasta with the pesto, and serve immediately.

Posted in Food and Wine Pairings/Recipes
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