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Ruby Hill Winery
 
May 22, 2020 | Ruby Hill Winery

Summertime Pasta Pairing

Photo and Recipe by Joy the Baker

 

Summer is one of our favorite seasons in California. The farmer's markets are back and the fruit is coming in fresh and ripe. Though many people will think of summer as the season for white and rosé wine, there are also many ways to pair red wine in these warmer months. Light-bodied red wines and red wines that contain a good amount of acidity pair well with some of the summers foods you love best, from fresh salads to grilled meats. Our 2017 Ruby Hill Vintner's Sangiovese is a perfect example of a red wine that you can drink year-round due to its versatility. This 2017 Sangiovese from the Livermore Valley was gently fermented and aged in neutral oak for 18 months prior to bottling. After hand-picking, the fruit was gently vinified to produce a lighter, varietally characteristic
Sangiovese that is reminiscent of an old-world Chianti.

Below is a recipe for a lovely summer pasta dish featuring roasted tomatoes and garlic. This easy meal has hardly any hands-on time; your fresh summer tomatoes and a few heads of garlic go into the oven and are added to the pasta. All you need is a glass of Sangiovese and you are all set. We hope you enjoy! 

 

Roasted Tomato & Garlic Pasta

 

INGREDIENTS

  • 4 large red tomatoes, halved
  • 1 pint cherry tomatoes, halved
  • 2 heads garlic, skin on and tops cut off
  • sea salt and freshly cracked black pepper
  • 1 pound pasta, boiled and drained
  • olive oil
  • 1 handful fresh basil leaves, torn
  • coarsely grated Parmesan cheese

INSTRUCTIONS

  1. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Place tomatoes, cut side up on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle well with salt and pepper. Roast until tomatoes are browned and wrinkled about 30 minutes.
  2. Roast the garlic heads at the same time! Place garlic, cut side up on a large piece of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap parchment and tie with kitchen twine. Place in a small round pan and roast with the tomatoes, about 30 minutes or until completely browned and softened.
  3. Boil the pasta while the tomatoes and garlic roast.
  4. Assembling the pasta is simple. Toss cooked pasta with tomatoes, soft garlic pressed from the head, olive oil, salt, and pepper. Top with fresh basil and cheese. Enjoy!

 

 

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