Tomato Achaar (Pink) Pasta with Hundred Knot Zinfandel or Fifth Moon Field Blend
RECIPE BY Brooklyn Delhi
Featuring Tomato Achaar by Brooklyn Delhi
Serves 2
Active TIME 15 minutes
Cook Time 15 minutes
INGREDIENTS
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- 4 oz pasta – we love fresh pappardelle, but use fresh or dry pasta of your choice
- 1/2 cup heavy cream
- 3 tablespoons Tomato Achaar, or to taste
- 2 tablespoons pinenuts, toasted
- Grated Parmesan cheese
- salt to taste
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PREPARATION
- Bring a pot of water to boil. Add a generous amount of salt and the pasta. Cook, stirring to keep the noodles separated, until al dente. Strain, reserving a few tablespoons of the pasta cooking water.
- In a wide sauce pan or skillet on medium-low heat, add the heavy cream and tomato achaar and stir together to combine. Simmer for a few minutes. Add the strained pasta and gently fold together to coat the pasta in the sauce. Add a little bit of the pasta water if you want to thin the sauce out. Cook gently, just to get the pasta coated. Salt to taste.
- Plate and top with lots of grated parmesan cheese and toasted pinenuts. Perfect for a date night at home!
