|250 g||pasta (e.g. orecchiette)|
|200 g||Padrón peppers|
|150 g||dried tomatoes in oil|
|400 ml||pureed tomatoes|
|vegetable oil for frying|
Riesling late harvest wine, dry, 2011
A refreshing Riesling is the perfect companion for pasta dishes. A full-bodied, dry late harvest wine rounds off the taste of the Padron peppers.
Cook pasta according to the package instructions in salted, boiling water until al dente. Drain and set to one side.
Meanwhile, remove the seeds from the chili pepper and chop finely. Finely dice zucchini, carrot, onion, garlic and dried tomatoes.
Fry vegetables in some vegetable oil and season with sugar, salt and pepper. Pour in pureed tomatoes, chopped herbs, and chili. Saute for approx. 5 - 10 min. until sauce has thickened.