Title: Simi Winery's Pasta W/ Marinated Tomato Sauce
Categories: Pasta
Yield: 4 Servings

8		To 10 Vine-Ripened Tomatoes
1/2	c	Virgin Olive Oil
2		Garlic Cloves; minced
1/2	c	Kalamata Olives*; pitted and slivered
2	tb	(up to 3)Fresh Basil Leaves; roughly chopped
		Salt
		Freshly Ground Black Pepper
1	lb	Spaghetti or Vermicelli

Remove stems and cores from tomatoes and squeeze out seeds. Cut into wedges and toss with oil in a glass or ceramic bowl.

Add garlic, olives, basil and a light sprinkling of salt and pepper; toss together. Marinate at least 2 hours in the refrigerator. Cook pasta according to package directions until AL DENTE (firm to the bite) and drain well. Toss pasta with cold sauce, which will cool the pasta to tepid. Serve immediately with sauvignon blanc wine. Makes 4 to 6 servings.

*NOTE: To serve with chardonnay, substitute water-packed green olives for kalamatas. To serve with cabernet, substitute oil-cured black olives for kalamatas.

This recipe was contributed to the Houston Chronicle by Chef Mary Evely, who created the Food and Wine Program at Simi Winery.

previous

next