Summer Time Pasta & Wine!

Summer Time Pasta & Grenache Rosé


Summer Time Pasta with a glass of Grenache Rosé


1 pound of uncooked penne pasata (*optional: Gluten-free penne)

4 teaspoons extra virgin olive oil (split portions in instructions)

1/4 cup of chopped fresh basil

1/2 teaspoon chopped fresh oregano

1/2 teaspoon salt

1/2  teaspoon of fresh ground pepper

2 pints fresh cherry tomatoes

1 garlic clove, minced

1 tablespoon chopped fresh chives

1/2 teaspoon chopped fresh thyme

1/2 cup less-sodium chicken broth (*optional: organic chicken broth)

2 tablespoon chopped fresh parsley 

3 tablespoons chopped fresh kale (*optional)

1/2 cup (approx. 3 ounces) crumbled goat cheese

4 colorful chopped bell peppers (*optional)


First cook the pasta according to the package directions.

Then place your pasta in a large bowl.

Add 2 teaspoons of olive oil, basil, oregano, ½ teaspoon of salt, and ½ teaspoon pepper to hot pasta, and toss well to combine.

Next, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-heat. Add tomatoes and chopped kale; sauté for 2 to 3 minutes.

Add seasonings; sauté 1 additional minute or until tomatoes and kale are slightly charred.

Add your broth to the mixture and bring it to a boil.

Cook over high heat for 1 minute. Add mixture and parsley to pasta; gently toss the salad to combine. Sprinkle the pasta salad with cheese and serve!

Do not forget to pour yourself a nice glass of Grenache Rosé, which pairs lovely with the pasta!

-Batia Vineyards