|250 g||short pasta (e.g. penne)|
|125 g||cherry tomatoes|
|100 g||sun-dried tomatoes (in oil)|
|150 g||bell peppers (grilled)|
|60 g||pine nuts|
|30 g||Serrano ham|
|20 g||Parmesan cheese|
|4 tbsp||sun-dried tomato oil|
|2 tbsp||balsamic vinegar (white)|
Blanc de Noir, fine dry, 2013
"Blanc de Noir" denotes, as the name suggests, a white wine produced from red grapes. Due to the lower acidity of red grapes, the wine is very digestible, yet very charismatic because of the spicy fruit flavors.
Cook pasta in salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain and leave to cool.
Halve red onion and cut into thin rings. Drain sun-dried tomatoes, saving the oil, and cut into thin strips. Halve cherry tomatoes and cut grilled bell pepper into bite-sized pieces.
Toast pine nuts in a small frying pan until golden.
Combine cooked pasta with onion, cherry tomatoes, bell pepper, sun-dried tomatoes, toasted pine nuts, and arugula. Add sun-dried tomato oil and balsamic vinegar. Season generously with salt and pepper.