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April 16, 2015

Penne & Pinot Grigio Pairing

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If you ask us, pasta and wine are simply meant to go together. Whether it's red wine or white wine, penne or ziti, there are just so many tasty combinations to explore. That's why this spring we're bringing you four pasta primavera pairings your tastebuds are sure to thank us for. First up is this perfect pairing of penne pasta & Barefoot Pinot Grigio. Penne, combined with roasted cherry tomatoes and a lemony white wine sauce, is the perfect easy dinner you and a friend will love. Or save it all for yourself - we won't tell!

Begin by roasting the cherry tomatoes. Preheat the oven to 425 F. Lay the cherry tomatoes on a baking sheet lined with parchment or a silicon pad, drizzle with olive oil and sprinkle a little salt and pepper over the vegetables. Roast for about 20-25 minutes, until the tomatoes are blistered. Remove from the oven and let them cool a little.

Next, in a large pot filled with boiling water, add a small handful of salt, followed by the pasta. Stir once and cook until al dente (firm to the bite). In a medium saucepan over medium heat, melt the butter until it lightly browns, add the garlic and chili and cook for about 30 seconds, until the garlic is golden brown.

Add the tomatoes and basil, cooking for about 3 minutes, until the tomatoes are juicy and barely cooked. Add the wine, turn up the heat to high, and cook until half of the liquid is gone. Season with salt and pepper.

Pour your sauce over the noodles and garnish with a bit of fresh grated mozzarella.

Add chicken or shrimp to make it a heartier meal or switch out roasted tomatoes for fresh. Make it your own and enjoy!

 

 

For pasta and sauce:

8 ounces dry penne pasta

1 tablespoon butter

1 garlic clove, minced

1 pinch chili flakes

2 tablespoons chopped basil

1/2 cup Barefoot Pinot Grigio

1 cup roasted cherry tomatoes

Kosher salt and freshly ground pepper

For roasted cherry tomatoes:

1 pint cherry tomatoes

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

2 tablespoons olive oil

Preheat oven to 425F. Lay the cherry tomatoes on a baking sheet lined with parchment paper or a silicon pad, drizzle with a little olive oil, and sprinkle a little salt and pepper over the vegetables. Roast for about 20 to 25 minutes, until the tomatoes are blistered. Remove from the oven and let them cool. In a large pot filled with boiling water, add a small handful of salt, followed by the pasta. Stir once, and cook until al dente, per manufacturer's instructions. In a medium saucepan over medium heat, melt the butter until it lightly browns, add the garlic and chili and cook for about 30 seconds, until the garlic is golden brown. Add the tomatoes and basil, cooking for about 3 minutes, until the tomatoes are juicy and barely cooked. Add the wine, turn up the heat to high, and cook until half of the liquid is gone. Season with salt and pepper.

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