Pasta of the Grape Harvest
Elevate your pasta night with the rustic elegance of "Pasta of the Grape Harvest," a dish inspired by the lush bounty of vineyard season. This unique recipe pairs al dente spaghetti or linguine with the juicy sweetness of red seedless grapes, simmered in a fragrant white wine sauce infused with garlic, shallots, and fresh herbs like rosemary and thyme. A touch of melted butter adds richness, while toasted pine nuts deliver a delightful crunch. Topped with freshly grated Parmesan cheese and bright parsley, this pasta perfectly balances savory and sweet flavors, making it a standout choice for a cozy dinner or a dinner party centerpiece. Ready in just 40 minutes, this dish is a celebration of seasonal ingredients and bold flavors, offering a gourmet experience that's surprisingly simple to create at home.
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti or linguine)
- 200 grams red seedless grapes
- 3 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 120 milliliters dry white wine
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 20 grams unsalted butter
- 50 grams Parmesan cheese, freshly grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 30 grams toasted pine nuts
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, rinse the grapes and cut them in half. Set aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the halved grapes to the skillet, cooking for about 3-4 minutes until they release some of their juices and start to soften.
Pour in the white wine and bring to a simmer. Let the mixture cook for 3-5 minutes, allowing the alcohol to evaporate and the flavors to meld.
Sprinkle in the rosemary and thyme, stirring to combine. Add the butter and let it melt into the sauce.
Reduce the heat to low and add the cooked pasta to the skillet. Toss to coat the pasta in the sauce. If the mixture seems too dry, gradually add reserved pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency.
Season the pasta with salt and black pepper to taste. Sprinkle in half of the Parmesan cheese and stir gently to combine.
Divide the pasta among serving plates. Garnish with the remaining Parmesan cheese, toasted pine nuts, and fresh parsley.
Serve immediately and enjoy the flavors of the vineyard harvest.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 39.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
