Bowtie Pasta with Sundried Tomato Sauce

1# of bowtie pasta
1 large white onion (chopped)
4 garlic cloves, minced
3 tbs. olive oil
1 cup of sundried tomatoes, chopped and drained
(if packed in oil)
2 cups of chicken broth
1/2 cup or so of Noceto "Rosato di Sangiovese"
(or other quality off dry Rose`)
1/4 cup of pine nuts ( optional)
fresh basil chopped or torn
grated parmesan reggiano
crushed red pepper (optional)

Start by boiling salted water for the pasta. While
the water is coming up to temperature, on medium
heat, in a deep sauté or skillet pan, sauté the
onion, garlic, sundried tomatoes, and pine nuts
in the olive oil until the onions are transluscent
(about 5 minutes). Add the Rosé and cook until
reduced by half (about 2-3 minutes).

Next add the chicken broth and simmer for 4 minutes, stirring occasionally.
Once the pasta is cooked (al dente), rinse and drain.

Place the pasta inside of the pan/skillet and stir the pasta in with the sauce
until completely mixed, placing the heat at a low simmer. Add the fresh basil
and parmesan and serve. This is when you can kick up the spice by adding
some crushed red pepper.

This dish can be served hot with some good bread and salad, or cold as a
pasta salad. Enjoy!

Try it paired with our Noceto Sangiovese.

-Tracy Dehn, Director