Tomato Wine Sauce Pasta

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Tonight was Meatless Monday.  In our house the weekends usually consist of heavy meat.  So come Monday, I like for us all too reset. If I had my way we would be consuming more of a vegetarian life style,  rather than an omnivore lifestyle.

Tonight I had some end of my box Swiss chard, from my Perfectly Imperfect Produce order, that had to used soon. I also had these beautiful tomato’s and leftover grilled corn from the night before. I needed to add some protein to make my husbands tummy full, so I added a can of canilli beans. This dish as you can see, has a lot of different flavors and textures going on. It was pretty hard for a Summer feast, but yummy none the less.

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I heat some oil in the skillet along with a 1/2 tsp of chili flakes and 2 smashed garlic cloves. Next I added all the tomato’s and start to cook them down. I didn’t move them around too much at the beginning. I wanted to get some good blisters on them. This was the beginning of the sauce.

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Once I got a good blister on the tomato’s, I add 1/2 cup of wine, salt and smoked caked black pepper, and started to simmer away. While the tomato’s were cooking, I started boiling water for the pasta. Now tonight I used Campanelle pasta. Campanelle pasta looks like trumpets. So the sauce and all the flavors of the veggies will get into every nook and cranny.

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I brought the tomato’s to a good simmer. Add some more wine as I went along with zest from a lemon. Shortly there after I added the chard, and cooked that down. That takes awhile so you need to be patient. Once the chard was cooked down, the tomato’s at this point are starting to break up and get soft. I added some pasta water at this point to make more of a sauce. Then came the corn and bean, along with a tad more salt and pepper. once everything was heated through I added the pasta, gently mixed it all together. I added some more salt and pepper as well, and continued to let it cook a little longer.

Meanwhile I took about 3/4 cup of ricotta and whipped it up with lemon zest and lemon juice. a took a good dollop and topped of the pasta once plated. Drizzled some leak olive oil for Season’s Tap Room,  www.seasonstaproom.com , and a sprinkle of chili flakes. Ready to serve.

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Prep and Serve time 45mins

Servs 4-6

Ingredients

  • 13oz of Campanelle pasta
  • 12-16 Campari tomato’s or any medium sized Tomato
  • 2 garlic cloves a good size
  • 1 1/2 tsp of chili flakes
  • olive oil
  • 1 cup White wine
  • l lemon zested and some juice for the whipped ricotta
  • 1 – 2 cups of chopped Swiss Chard
  • 1 can of Cannellini beans
  • 3/4 cup or more of Pasta water
  • 2 already grilled corn on the cob trimmed.
  • 3/4 of cup ricotta whipped
  • Leak olive oil

 

Direction

  1. In a deep sauté pan, heat olive oil on Medium high heat, with 1/2 tsp of chili flakes and 2 garlic cloves smashed. Once nice and hot, add the tomato’s steam side down. this is so they don’t roll everywhere. Allow to blister all over. Add a good amount of salt (about 1/2 tsp) and cracked pepper. Keep blistering.
  2. Once you have a good blister, add 1/2 cup of white wine and the lemon zest of 3/4 of the lemon. Let that all simmer together, to start to break down the tomato’s.
  3. Start boiling your water and cooking your pasta
  4. Now add your Swiss chard along with the rest of the wine, and cook down while tossing with the tomato’s and sauce. If you need to add pasta water to get more of a sauce do so, also you can always add more wine if you wish. No shame in that.
  5. When the greens have cooked down, you can add your beans and corn. Toss everything together and let it heat through. Add more pasta water if need be.
  6. Drain your pasta and add to the pot. Gently fold it all together, taste your flavors and see what you need, salt? pepper? chili flakes?
  7. Now in a bowl with a whisk, whisk your ricotta with the rest of the lemon zest and juice of half the lemon. Whisk until smooth and creamy.
  8. Plate your pasta, and add a dollop of ricotta, a drizzle all over of the leak olive oil and a sprinkle of chili flake. Enjoy!

We paired this dish with Ehlers, Sauvignon Blanc 2018