On Valentine’s day this year my sweetie and I found ourselves tasting wine and going home with a jammy fine zingy Zinfandel. We like to romance the vine from time to time...
My palate was inspired to sip slow and savor every peppery wave of this Zinfandel. My palate said wait, don't just drink it, I've got plans for this ruby liquid. Zin, meet Ziti! Ziti, Zin. Now, jump into this hot pan and smash.
Oh the rest is pastalicious history...
Zinfandel Ziti with Smashed Shallot, Basil
and Roasted Heirloom Tomatoes
- 2 cups Ziti Pasta, cooked al dente and drained
- 3 organic deep red Heirloom Tomatoes
- ½ cup good Zinfandel wine
- 1 tbsp Shallot, diced
- 2 tbsp extra virgin Olive Oil
- ½ cup fresh Basil, chiffonade
- 4-6 cloves Garlic (optional)
- Sea Salt & Pepper to taste
- Preheat oven to 300 degrees F.
- Roast tomatoes in advance.
- Slice each tomato into thirds and place flat in a casserole dish, slide some garlic cloves in between tomatoes if you like. Drizzle them all with olive oil and sprinkle salt and pepper over the top. Roast in 300 degree oven for two hours or until they start to curl at edges and dry on the top.
- Let the tomatoes rest a while.
- Cook ziti pasta al dente, drain and set aside.
- In a large pan, add one tbsp olive oil and shallot. Saute over med-low heat until shallot starts to caramelize. Add wine to pan and let reduce for a few minutes, then add a few tomato slices and smash into wine. Add pasta and toss to coat.
- Chop then add remaining tomatoes and half of basil, season with salt and pepper. Remove from heat and transfer to a large pretty serving bowl. Dress the top with remaining basil chiffonade. Serve straight away, with a glass of Zin and a good crusty bread along side.
This one is best enjoyed with warm and fuzzy friends.
*Depending on the acidity of your tomatoes, you may want to add a tiny pinch of sugar into the sauce for balance.
Thank you for supporting Buddhas Delight. Enjoy some drunken noodles tonight! Wine not?
*Image courtesy Flickr creative commons.