Tuesday, August 14, 2018

Bow Tie Pasta with Proscuitto & Zinfandel

Pair this simple pasta dish with a fruity Zinfandel


Ingredients:

3 T olive oil
1/2 cup chopped onion
1/3 cup ea.
     Carrot
     Celery
1/4 lb prosciutto diced
3 cups diced tomatoes w/juice
1/2 cup Zinfandel (or Cabernet)
1/3 cup heavy cream
1/4 cup pitted calmative olives
1/4 cup chopped basil
salt & pepper
1 lb bow tie pasta
1/2 cup Parmesan cheese

Direction:

1. Heat olive oil in a deep saucepan; add onion, carrot, and celery
    Cook, stirring occasionally until vegetable color brightens ( 5 mins).

2.  Add prosciutto
     Cook 1-2 mins

3.  Add tomatoes, wine, cream, olives
     Simmer uncovered 8-10 mins

4.  Stir in herbs and season with salt & pepper
     Keep warm

5.  Cook bow tie pasta in salted water till al dente

6.  Drain, add sauce, serve with Parmesan 
Easy and delicious!  I like to pair this with Carol Sheldon's very affordable Wild Thing Zin



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