Pasta Don Carlos
Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2001. No longer trading
Original page: Wayback Machine copy
Fusilli with a sauce of crisp garlic and onion, toasted pine nuts, capers, olives, mushrooms and sun-dried tomato, finished with prosciutto and basil. Salamandre said it shares some flavors with puttanesca, without the tomato taking over.
- CoursePasta
- YieldFor 4
Ingredients
Method
- Fry the garlic and onion in the olive oil until crisp.
- Add the pine nuts and cook them in the oil until crunchy.
- Add the capers, olives and mushrooms, then both vinegars and the sun-dried tomatoes. Simmer until blended.
- Lay in the prosciutto and basil and keep warm.
- Boil the pasta, drain it, and toss everything together in one pot.
Pair with
Merlot, as Salamandre suggests.
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