This orecchiette with dark ruby Cabernet sauce is so delicious, with a beautifully strong & robust sauce using wine from my favourite vineyard. The orecchiette pasta is just perfect for holding on to the sauce. I can not confirm or deny that a glass or two may have been consumed in the making of this dish. If you can’t get Ocean Views Ruby Cabernet, your choice of preferred Cabernet will be great as well.
I have two tips for you when making this dish. Firstly, when you’re boiling the orecchiette, cook them al dente because they will continue to cook when you add it to the sauce. Lastly, using the pasta water will give the sauce a nice creamy texture & taste.
I’m sure you are going to love my orecchiette with dark ruby Cabernet sauce. And make sure you have a glass of the Cabernet while eating it. Enjoy, Cheers!
Orecchiette with Dark Ruby Cabernet Sauce
Course: DinnerCuisine: Italian4
servings10
minutes30
minutesIngredients
500 g 500 orecchiette pasta
1 small 1 onion diced
2 Tbsp 2 capers
2 Tbsp 2 tomato paste
400 can 400 can of diced tomatoes
1/2 cup 1/2 Ocean View Estates Ruby Cabernet
6 6 Basil leaves
3 3 cloves of garlic
2 Tbsp 2 olive oil
Salt & Pepper to taste
Directions
- Grab a large fry pan & on a medium heat, saute the onions, garlic & capers with a pinch of salt until nice a translucent.
- Add the tomato paste with 4 basil leaves roughly torn & cook for 2 minutes.
- Meanwhile cook your orecchiette pasta as per packet instruction but cook them al dente.
- Add the diced tomatoes into the pan, turn down the heat & simmer for 5 minutes.
- Pour in the Ruby Cabernet, stir it in and continue simmering for another 5 minutes.
- Add a ladle of the pasta water & stir through. Continue to simmer for 5 minutes & then repeat with another ladle & simmer for another 5 minutes, stirring occasionally.
- Add salt & pepper to taste.
- Meanwhile drain your orecchiette & add it to your sauce & combine well & simmer for 2-3 minutes.
- Remove from the heat, serve it in a bowl & garnish basil leaves. Delicious!
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