Fusilli With Sun-Dried Tomatoes
Before Darryl Joannides opened his restaurant, he and wife Sarah spent a few years living in New York City. This dish is based on a pasta at one of their favorite Greenwich Village hangouts, Cucina Stagionale. Fast Weekday Pastas
Sun-Dried-Tomato paste is available at specialty food shops and Italian markets. To make your own in a food processor, pulse 1 cup of drained, oil-packed sun-dried tomatoes with 3 garlic cloves until finely chopped. With the machine on, slowly pour in 1/4 cup of extra-virgin olive oil and process to a paste. Refrigerate the sun-dried-tomato paste for up to 1 month. Makes 1 Cup.
A Valpolicella with bright flavors will help cut through the richness of the Gorgonzola in this dish.