|Photo from BalticMaid.com|
Wine Pairing: Niner Wine 2009 Sangiovese
500 g (little less than 1 lb) tomatoes, chopped
2 garlic cloves, grated
150 ml (1/2 cup + 2tbsp) dry white wine
1 tbsp sun-dried tomato purée
4 tbsp parsley, chopped
Thyme, to taste
Whole wheat penne pasta
Freshly grated Pecorino Romano cheese
In a saucepan, bring the tomatoes, garlic, white wine, and the sun-dried tomato purée to a boil. Cover and let it simmer. Stir occasionally.
In the meantime, cook the pasta al dente.
Season the sauce to taste with salt, pepper, and chili. The sauce is supposed to be a little spicy. Add half of the parsley and some thyme.
Drain the pasta, place it in bowls or on plates. Top the pasta with the sauce. Sprinkle the remaining parsley and some freshly grated cheese over it.