Tomato pasta

Tomato pasta

Ripened tomatoes and pine nuts as a pairing for autumnal William’s pear.

Cook the pasta until al dente according to the instructions on the packet. In the meantime toss the cocktail tomatoes in half the olive oil, place on a baking tray and stew for 40 minutes in the oven at 200 °C (top/bottom heat).

Add the stewed apple to the cooked tagliatelle, season with the remaining olive oil, salt and pepper and garnish with fresh basil, pine nuts and grated parmesan.

Ingredients to serve 4 people
400 g tagliatelle
500 g cocktail tomatoes
30 ml olive oil
Salt, pepper
2 handfuls of fresh basil
25 g pine nuts
Parmesan, freshly grated

The optimal pairing is...

Puchheimer Gelbe Williamsbirne