Wine and Walnuts

A blog about eating, drinking, cooking and reading in the not so Deep South

Food and Wine Pairing: Pasta with Summer Squash and Tomatoes and Marqués de Caceres Rosé 2007

Pasta with Summer Squash and Tomatoes

Pasta with Summer Squash and Tomatoes

Aaah, it’s finally warm to stay, so it’s time to break out the fresh and easy summer recipes, and this is one of ‘em.

I originally found this recipe in Glamour magazine, if you can believe that. (Sure, I read the occasional girly magazine.)  It’s a Tyler Florence recipe; the original can found on the Food Network website.

This recipe will always be special to me, because, though I’ve made it a few times before, it’s the first recipe I made in the apartment I recently moved into, a very happy occasion for me.  Which means now it’s official:  my new kitchen has been christened. 

You won’t believe how easy this recipe is, and how freakin’ good it tastes, despite how quickly you threw it together.  And for my vegetarian friends, I’ll eat this at your house anytime, when you have me over for dinner.  ; )

But first, as always, the wine.

(Note:  the goal was to buy a wine readily available at my local supermarket, a mile up the road, and I wanted a Rosé.  So I was going to choose one available at Harriss Teeter to match with this recipe, no matter what the selection was.  While I would buy this particular Rosé again, I wouldn’t choose this vintage, because Rosé is meant to be drunk young and fresh, and this bottle was well over two years old — yikes!)

Wine Notes

Marqués de Caceres Rosé 2007

Marques de Caceres Rosé

Marques de Caceres Rosé

Category:  Rosé
Varietal:  Tempranillo, Grenache
Region:  Spain: Rioja
Producer:  Marques de Caceres

From Wine Advocate
The 2007 Marques de Caceres Rose offers an expressive bouquet of rose petals and cherry. Crisp, fruity, and well balanced, it should prove to be versatile with a wide range of foods. Drink this excellent value over the next 12-18 months.
Score: 87. — Jay Miller, April 2008.

From Wine Spectator
A firm, dry rosé, with expressive cherry and berry flavors, accented by herb and floral notes. Nicely focused and crisp. Drink now.
Score: 86. — Thomas Matthews, September 30, 2008.

Recipe:  Spaghetti with Summer Squash and Tomatoes (Tyler Florence)

Ingredients

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
Handful of arugula leaves
¾ cup freshly grated Parmesan cheese, plus more for serving at the table

Preparation

· Bring a large pot of salted water to a boil over high heat for the spaghetti.
· Preheat the oven to 400 degrees F.
· Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.
· Add the olive oil; sprinkle with salt and pepper; toss.
· Place vegetable mixture on a baking sheet and roast 10 to 12 minutes, until the squash is tender and caramelized.
· Scrape into a large bowl; cover to keep warm.
· Cook pasta 8 to 9 minutes, until al dente.
· Reserve 1/4 cup of the pasta cooking water and stir it into the bowl of vegetables.
· Add drained pasta, arugula, cheese and more pepper to bowl; toss and serve.

Tips:

I noticed  a couple of (very) minor discrepancies between the Glamour magazine version of the recipe (which is the one I use), and the on the Food Network website.  One stands out:  in the Glamour recipe, ½ cup of extra virgin olive oil is called for; in the recipe on the Food Network recipe, just a ¼ cup. 

Hmmm. . . .next time I’d use just a ¼ cup, as the Food Network recipe calls for, because my pasta seemed just a tad too moist.

Also, I got all Martha Stewart and scored my zucchini and yellow squash before slicing it and adding to the mixture for roasting — and it looked so pretty!!  This is completely unnecessary, unless you just like the aesthetic effect, as I do.  : )

The most significant change I made was using penne rather than spaghetti, because it happens to be my favorite pasta shape.  I love the way the ingredients get inside the penne and when you take a bite, you that burst of delicious from the tomato or the garlic or the other ingredients that may have become trapped inside the penne.  Exciting!  : )

Bon Appétit!

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About The Author

Kimberly Houston

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