Creamy sun-dried tomato pasta

Many creative meals can be made using pasta, simply vary the shape to own preference. 

200 g tagliatelle

45 ml (3 Tbsp) olive oil

1 large onion, chopped

1 cloves garlic, crushed

50 g sun-dried tomatoes, roughly chopped

200 ml (¾ cup) vegetable or chicken stock

60 ml (¼ cup) Simonsvlei Classic Shiraz

15 ml (1 Tbsp) sugar

15 ml (1 Tbsp) chopped fresh basil or 5 ml (1 tsp) dried

salt and freshly ground black pepper to taste

125 ml (½ cup) fresh cream

20 g roasted pistachio nuts or pine nuts

1. Bring water to the boil in a large heavy-based saucepan. Add salt to taste. Add pasta gradually and cook until soft, but still firm. Drain and add a little oil to prevent pasta sticking together. Set aside.

2. Heat oil and sauté onion and garlic until soft. Add tomatoes, vegetable stock, wine and sugar. Simmer for about 5 minutes. Add basil and seasoning.

3. Stir in cream and heat gently without boiling. Mix sauce into tagliatelle, garnish with roasted nuts and serve warm.

Serves 4 – 6

Tip

To roast the pistachio nuts, place on a baking tray and roast in the oven or on stove for a few minutes, turning frequently.