Sundrio Recipe
Sun dried tomatoes, garlic, basil, green onion and grapes sautéed with tri-colored rotini in a red wine sauce.
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Ingredients
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Pasta and Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tri-colored rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Sautéing Ingredients
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add minced garlic (3 cloves) and sauté for 1-2 minutes until fragrant.
- 3
Add Vegetables
Stir in the sun-dried tomatoes, chopped green onions, and halved red grapes. Cook for another 3-4 minutes, stirring frequently.
Making the Sauce
- 4
Add Wine and Season
Pour in the red wine and bring to a simmer. Add salt and black pepper, stirring to combine. Let the sauce cook for about 5 minutes until slightly reduced.
Combining Everything
- 5
Combine Pasta and Sauce
Add the cooked tri-colored rotini to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated in sauce.
- 6
Finish with Fresh Basil
Remove from heat and fold in the fresh basil. Adjust seasoning to taste.
Serving
- 7
Serve
Plate the Sundrio and enjoy warm. Optionally, garnish with additional fresh basil.