Sun-dried Tomato & White Wine Gemelli Recipe

I love this Pasta dish! One of my favorite about it is it’s ability to shine in any temperature. Sure, once you remove the Pasta from the stove top, it’s hot and delicious, but this Pasta dish is just as amazing when served at room temperature or even chilled!  How many dishes can you say work for both a formal sit-down dinner or a BBQ picnic?!  This not-to-saucy Pasta delivers a ton of flavor with every bite and those chewy Sun-dried tomatoes are the “cherry” on top!  Enjoy!  CHEERS!

Sun-dried Tomato & White Wine Gemelli Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1/2 cup Sun-dried Tomatoes IN OIL ( about 7 oz )
• 1/4 cup Olive Oil
• 1/3 cup Oil from Sun-dried Tomatoes
• 1 teaspoon Thyme ( dried )
• 6 LG Garlic cloves ( minced  )
• 1 LG Red Onion ( thinly sliced )
• 2 tablespoons fresh Parsley ( chopped ) 
• 7 oz Dry White Wine
• 1/2 cup Pasta Water
• Sea Salt ( to taste )
• Few pinches of Black Pepper
• 1 lb Gemelli Pasta
• 1/2 cup Asiago Cheese ( shredded )

Instructions

 

• Boil Gemelli Pasta in salted water until al dente. Do Not Drain 

   

  In a large pan over medium / low heat, add Olive Oil and Oil from Tomatoes.

  Add Thyme, 1 Tbsp. Parsley and Onions, cook until onions begin to soften.

  Add Garlic and Pinch of Salt. Stir and allow to cook about 5 -6 minutes.

  Add Sun-dried Tomatoes, stir and let cook another 2-3 minutes.

  Add White Wine, stir and allow to simmer until the smell of alcohol has diminished.

  Stir in Tomato Paste, Pinch of Salt & Black Pepper

  Allow to simmer on low heat about 6-8 minutes, stirring often.

  Using a strainer ladle, remove Pasta from water and add into pan with Sauce.

  Add 1/2 Cup Pasta Water to sauce, stir to coat all Pasta noodles.

   Remove from heat and mix in Asiago Cheese & 1 Tbsp Fresh Parsley.

   

   

  Serve & Enjoy!!!!