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Red Stitch Wine Group



Farfalle Pasta with Sun-Dried Tomatoes and Basil

Farfalle Pasta with Sun-Dried Tomatoes and Basil
Recipe Date:
June 7, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps salt
  • 1 lb dried farfalle or bowtie pasta
  • 1/4 cup extra virgin olive oil
  • 1/2 cup sun-dried tomatoes, soaked in hot water for 30 minutes, then drained and julienned
  • 1 tbsp chopped garlic
  • 1/4 tsp red pepper flakes
  • 10 basil leaves
  • 3 tbsps toasted pine nuts
  • 1/4 cup finely grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Bring 6-8 qts. of water to a boil in a large pot and add the salt. Add the pasta to the boiling water and cook over high heat for 9-11 minutes to al dente firmness. Allow for 1 minute undercooking to leave room to finish the pasta with the sauce.

While the pasta is cooking, heat a large sauté pan with the olive oil for 1 minute. Add the sundried tomates and cook for 3-4 minutes to extract flavor and color. Add the garlic and red pepper and stir quickly to avoid burning the garlic. When the pasta has cooked sufficiently, reserve 1 cup of the salted cooking water before draining the pasta in a colander. Do not rinse the pasta under water.

Pour the pasta into the pan with the sundried tomatoes and combine over medium heat. Stir to coat the pasta well. Add half of the reserved pasta water and combine well. If the sauce seems too dry, add the remaining water. Tear the basil leaves into shreds and add. Toss in pine nuts and cheese and adjust the seasoning.


Food & Wine Pairing: Red Stitch Sierra Mar Vineyard Pinot Noir and Chardonnay


Photo Credit: Red Stitch Team

Adapted from Celebrity Fare with Chef Michael Lomonaco, 1997