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


* 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


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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