Wine Club Contributor
Nothing makes me happier than eating fresh, local, organic produce. We have so many beautiful ingredients in this area, it’s almost overwhelming!
1 lb. pasta, cooked
4 cups cherry tomatoes, sliced in half
4 cloves garlic, roughly chopped
1 cup Italian parsley, chopped
8-12 basil leaves, thinly sliced
3 tablespoons olive oil
½ teaspoon dried oregano
½ – 1 teaspoon crushed red pepper
Salt and pepper to taste
Splash of your favorite Ponte Red
Pecorino Romano, garnish
- Cook pasta according to package instructions. Toss with a bit of olive oil and set aside.
- Heat oil in a large skillet, adding tomatoes, garlic and parsley; cook on high until the tomatoes begin to break down.
- Add the oregano, crushed red pepper, salt and pepper. Cook on high for about 2-3 minutes before adding the wine*. Cook for about 1-2 minutes.
* I was drinking Late Harvest while cooking dinner and this is what I used. I thought it might be too sweet, but it was just perfect!
- Turn heat off and add the basil. Toss the sauce and pasta together, sprinkle with pecorino romano and serve.
Jeanette Ferguson, a Wine Club Member, lives in Menifee and authors “Fergie’s Bites” – a blog that inspires people to get in their kitchens and create healthy, simple meals for their families. We can’t wait to see what new recipe and wine pairing ideas she comes up with next!
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