e pochi Pasta
Another fabulous offering from our friendly foodie customers. We have a
great time chatting in the tasting room. That’s what we’re all about:
food, friends, family and wine, of course. Sangiovese with a youthful
edge pairs with equally acidic foods like tomato sauce or you can use
the strength of garlic, red pepper and basil for balance. This recipe
has both so is doubly good. Remember that Sangiovese has relatively low
tannins so it doesn’t need much salt, which is sourced from the Romano
cheese. Add a bit, taste the wine, then add more if you like. I’m sure
you will add more pasta to your plate, anyway. Thanks, Charles.
1lb. Farfalle or your favorite pasta
2 cans (28oz. ea.) Cento "Chefs Cut" tomatoes (see note below)
1 cup extra virgin olive oil
12 cloves of garlic sliced super thin (shaved)
1 tsp crushed red pepper flakes
24 fresh basil leaves torn to pieces
Salt and pepper to taste
In a sauce pan heat olive oil, garlic, and red pepper flakes. Heat till
garlic sizzles but do not brown!! Add tomatoes, salt and pepper and
bring to boil. Stir. Add basil, reduce heat, and simmer about 5-10
Put cooked pasta in a large serving bowl and pour all the sauce over
the top! Serve with Romano cheese.
Note: If you can't find the cento tomatoes (which are awesome), I would
use 1 can of crushed tomatoes and 1 can of whole plum tomatoes with the
juice and break-up whole tomatoes with your hand.
This is quick and simple recipe my uncle came up with which he named
but doesn't translate well.
Sometimes simplicity is golden