CONTADINO SPAGHETTI MARGHERITA

I love an easy, delicious meal. Pasta usually qualifies. This recipe is incredibly good, it's punchy with a tangy kiss of red wine from the rustic tomato pan sauce. The crumbles of Feta provide salty hits and the sweet basil rounds everything out. Make it tonight!



Want more rustic, country feel? Use wheat spaghetti.

Notes: Garlic-infused olive oil is Trader Joe's. Red wine is Malbec.


CONTADINO SPAGHETTI MARGHERITA

Ingredients: 1/2 pound long pasta, 2 tbsp. garlic-infused olive oil, 2 cups cherry tomatoes, 1/2 cup smooth red wine, 2 tsp. pepper, 2-3 ounces crumbled Feta cheese, 2 tbsp. chopped fresh basil.

Serves 2, recipe easily doubled.


1. Heat olive oil in a skillet pan over medium heat. Add tomatoes to skillet. Cook covered, while they soften and release juices, stirring regularly for about 10 minutes.

2. While tomatoes cook, bring a large pot of water to boil, and salt it well. Tip in pasta and cook to al dente. Drain and set aside.

3. Add the red wine to the cherry tomatoes, and turn it down to medium-low. Cook while “squishing” down with a fork for a couple of minutes to bring the sauce together.

4. Add pasta directly to skillet, and toss to coat. Add Feta, pepper, and basil. Toss once more before serving.


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