Red Wine Penne
Posted by at 12:04 on 18 Apr 2009. There are ? Comments
Here's a tasty penne dish with a cheesy tomato and red wine sauce. The trick is to use a fairly mild wine and/or add a bit of sugar to keep the flavor from becoming too dry.
Red Wine Penne
(~)| Camera | Canon Eos 50D |
| Date | 30 March 2009 at 11:03 |
| Exposure Mode | Aperture Priority |
| Exposure Time | 1/100 seconds |
| Aperture | f/6.3 |
| ISO Speed | 800 |
| Focal Length | 70 mm |
| Metering | Pattern |
| Flash | Off |
Ingredients
- Penne
- Tomato sauce (more plain is better)
- Dried basil
- Scallions
- Onions
- Garlic
- Black olives
- Feta
- Aged gouda (use whatever you like here)
- Red wine (I use a cheap French merlot from the supermarket)
- Sugar
- Olive oil
Instructions
- Start a pot of water boiling with a pinch of salt.
- Chop onions, garlic, and half the scallions and put them into a pan or wok with a bit of olive oil.
- When the pot of water begins to boil drop in the penne.
- Stir fry the vegetables for a couple minutes to take out the bite and add the tomato sauce, dried basil, chopped black olives, feta, and half of the aged gouda.
- In a cup mix a bit of red wine with sugar until the taste is less dry (or just use a less dry wine, but I prefer the taste of drier wines when sweetened over sweet wines generally).
- Add the wine to the sauce and stir thoroughly.
- Drain penne and add to sauce. Stir and serve.
- Garnish with the rest of the gouda and scallions.