Tuesday, April 2, 2019

Red Wine Pasta with Feta and Basil (sponsored)

When I am approached to develop recipes for collaborations, I always try to make simple dishes, yet use unusual techniques so it has a clear added value for all parties. For this very occasion, notably a wine faire, I asked myself if there was no possibility to infuse pasta the way you infuse risotto. After doing quite some research and reading about other bloggers' experiences I decided to go for the boozy pasta. I love wine, especially red wine, a major reason I threw in a whole bottle from Bordeaux. You might ask yourself why I opted for greek cheese on an Italian dish, wondering moreover why I didn't go for any creamy ricotta or mozzarella. Well here's the answer:  the creamy pasta needed some strong counter-taste. Could you name any other white cheese who'd do the trick?
When cooking with wine, people's opinions tend to diverge tend. As I am not a fan of using the cheapest wine (except if we're talking about one or two table spoons), I chose the real good stuff. Please don't get me wrong, I am not telling you to pop your most expensive bottles! But once you'll test the recipe, you'll exactly understand what I am talking about. 

For two people you'll need:
250g pasta
1 bottle red wine
3 garlic cloves
4 tbsp pine nuts
125g feta
2 handful chopped basil
4 tbsp olive oil
salt, pepper

First chop the garlic cloves. In a large saucepan cook the garlic over medium heat until it starts to brown (3-4 minutes). Add the red wine and bring to a boil. Add the pasta, a pinch of salt, then reduce heat to a rapid simmer. Cook the pasta until the wine is completely absorbed. Don't forget to stir occasionally to make sure the pasta is well covered in wine. 

 Meanwhile crumble the feta and chop the basil.  Once everything is ready, divide pasta between two plates. Sprinkle with basil, feta and pine nuts and serve.


Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)

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