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Tagliatelle, mozarella, and tomatoes
Tagliatelle, mozarella, and tomatoes
Place in the Sun Sauv Blanc NV
Place in the Sun Sauv Blanc NV

Place in the Sun with earth, wind, and fire

RECIPES

Issued by DKC on behalf of Place in the Sun Wines - May 13th 2016, 11:48

Fairtrade-accredited Place in the Sun wines are kind to the earth and to the people who harvest the grapes. To earn the certification, grapes have to be cultivated according to eco-friendly principles. Place in the Sun also pays a premium for the fruit. The money is used to support health, nutritional, educational and recreational projects decided on by the farm workers involved.

Grapes are sourced from vineyards in Devon Valley, Stellenbosch where cooling winds slow down ripening during the summer months to concentrate the lovely, juicy varietal flavours.

Try this bright, crisp, and zesty Place in the Sun Sauvignon Blanc with tropical notes of pineapple and passion fruit. It is available from most liquor stockists and retails for around R46.

For a quick, easy and tasty mid-week supper, serve with pasta topped with just-warmed- through ripe tomatoes, a spark of chilli, and mozzarella. You can prepare the topping while the pasta is cooking in the pot.

Tagliatelle with Ripe Tomatoes, Mozzarella, and Basil

Serves 4

Ingredients

Packet of tagliatelle
1 cup ripe, but firm fresh tomatoes (preferably baby tomatoes but larger varieties will do)
Handful of fresh basil leaves, torn into shreds
1 teaspoon dried chilli flakes
1/2 cup of mozzarella cheese, diced into cubes
1/2 cup of Parmesan cheese, freshly grated
Olive oil
Balsamic reduction (optional)
Salt

Tip: The Parmesan cheese adds an extra note of richness but the dish can also be enjoyed using just the mozzarella. You can also add capers for an extra level of flavour and even one or two finely chopped anchovies.

Method

• Cook the pasta according to instructions on the pack.
• Halve the baby tomatoes. If using larger tomatoes, coarsely dice them but leave the skin on. Sprinkle with salt and chilli flakes.
• Cut the mozzarella into similarly sized chunks, combine with the tomatoes and drizzle lightly with olive oil to allow the seasoning to penetrate.
• When the pasta is ready, drain and return to the pan. Add a small splash of olive oil and warm over medium heat before adding the tomatoes and mozzarella. Toss thoroughly but very quickly (no more than 60 to 90 seconds) so the tomatoes are heated through and the mozzarella begins to melt very slightly. If using, top with the capers, anchovies, basil leaves, and grated Parmesan.
• Serve immediately with a 1/2 teaspoon per plate of balsamic reduction, if you’re using it, and make sure everyone has a glass of lightly chilled Place in the Sun Sauvignon Blanc.

Follow Place in the Sun wines on Facebook and Twitter.

Join the conversation using: #winepairingClick here for more information on Distell 

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