Tag Archives: pasta

Penne Pasta with Heirloom Tomatoes, Grilled White Corn & Basil

Penne Pasta with Heirloom Tomatoes, Grilled White Corn & Basil

Take advantage of the summer bounty.  Dead ripe tomatoes, juicy white corn and fragrant basil make for the perfect summer dish.  If you grow your own tomatoes, so much the better.  If not, search out a farmers market or a store that carries vine ripened / heirloom tomatoes.  Accept no substitutes!  Serve warm or at room temperature with a glass (or two) of St. Supéry Rosé

Pair with St. Supéry Rosé

4     cups  diced heirloom tomatoes – try to include a mixture of colors

3      ears of white corn – charcoal grilled until slightly charred.  Cut kernels off the cob

3       cloves of garlic – minced

1        cup fresh basil – coarsely chopped

4        tablespoons extra virgin olive oil

1         pound Penne pasta

salt and freshly ground black pepper to taste

In a large skillet, add the olive oil and the garlic. Warm until the garlic is soft but not brown.  Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through.  You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.

Bring a large pot of salted water to a boil and add the Penne.  If the water tastes like the ocean you have salted it correctly.  Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and serve.  Or cool to room temperature.  Parmesan cheese optional.

Serves 6

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Penne Pasta with Sausage & Mushrooms

Pair with Ceago Vinegarden 2006 Merlot, Camp Masut

Everyone should have a good pasta sauce recipe in their repertoire and this one sure fits the bill. This hearty sauce, served over your choice of pasta, risotto or polenta along with a glass of Ceago Vinegarden 2006 Merlot, Camp Masut is sure to be a crowd pleaser.  You can also double the recipe and freeze some for later

1  pound Italian sausage removed from casings and crumbled

1   medium onion – chopped

2   cloves of garlic – minced

1   pound assorted mushrooms – chopped

1   cup Ceago Vinegarden Merlot

2   tablespoon tomato paste

1   14 ounce can of whole Italian tomatoes – liquid removed and tomatoes chopped

3   tablespoons olive oil

¼   cup fresh basil – chopped

salt & freshly ground black pepper to taste

1 pound penne pasta

Heat one tablespoon of the oil to high heat in a large frying pan.  Add the mushrooms, season with salt and pepper, cook until tender and reserve.

Heat 2 tablespoons of the oil to medium high heat in a large frying pan. Add the onion, garlic and sausage meat. Cook until the sausage is lightly browned.  Remove most of the drippings then add the wine, basil, tomato paste, reserved mushrooms and tomatoes. Bring to a boil; reduce heat and simmer, uncovered, for about 20 minutes.  Taste and adjust the seasonings. Serve over Penne pasta prepared according to package directions.

Serves 6 – 8

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