Roasted Vegetables and Sweet Wine Tagliatelle


Roasted Veggies Tagliatelle

After Greece’s liberation from the Ottoman Empire, the countries that protected the newly born State i.e. England, Germany, Russia and France agreed in placing a king of mutual acceptance as the head of the country. That King was Otto Friedrich Ludwig von Wittelsbach from Salzburg.  Because of his descent, as a ruler, he favored German businesses and generally the environment was open enough for people from Germany who wanted to come and work or do business here.

One of them was Gustav Clauss. Clauss came to Greece in 1854 to work as a high level employee in a German company that was exporting raisins from Greece to Europe. During his stay he visited Peloponnese and more particularly the area of Achaia on the northwestern part of the peninsula and he immediately fell in love with the scenery and its natural beauty. He bought a small vineyard and started producing wine, for self-purposes at first, but after a while started mass production.

Roasted Veggies Tagliatelle

He went ahead and built a homestead settlement, with cathedral towers in the form of belfries and enabled an entire village to live and work from the wine production. Over the years, Gustav’s passion and wisdom would transform a small winery into an estate which would become the cradle of legendary wines.

1873 was the year of the birth of the full-bodied, sweet desert wine Mavrodafni with its distinctive ruby red color. According to tradition Clauss gave this wine the name “Mavrodafni” which in Greek means “Black Daphne”. He gave the wine this name to remind him of his fiancé Daphne a beautiful, young, brunette who died at a very young age.

Roasted Veggies Tagliatelle

The company thrived for many more years and after World War 2 it was given to Greek owners as war compensation. Mavrodafni is still produced today and has a very rich, fruity and distinct taste. In Greek Orthodox church they use it as part of the Holy Communion Sacrament to symbolize the wine Jesus offered to his students at the Last Supper.

I love its taste and aftertaste and I use it very often in my cooking. It makes perfect sauces especially with pasta or meat. I was somewhat fed up with all the meat I consumed during Easter holidays and I wanted something filling yet a bit to the light side. So, I decided to make pasta with roasted vegetables and make a light wine sauce to go with.

I love roasting vegetables as they release their aromas and tastes and paired with the wine sauce and pasta made a delicious combination. I highly recommend you this dish and if you don’t have Mavrodafni you can use any sweet wine you like. I would probably go with a Marsala or Madeira; both of them are excellent choices.

Roasted Veggies Tagliatelle

 

5.0 from 10 reviews
Roasted Vegetables and Sweet Wine Tagliatelle
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Vegetables
  • 1 green pepper, cut in strips
  • 1 red pepper, cut in strips
  • 1 orange pepper, cut in strips
  • 20 cherry tomatoes
For the Sweet Wine Sauce
  • 2 tbsp of olive oil
  • 3 garlic cloves, minced
  • 4 sun dried tomatoes, finely chopped
  • ½ cup pasta water
  • ½ cup Mavrodafni or any other sweet red wine
  • 2 tsp double condensed tomato paste
  • 2 tbsp roasted pine nuts
  • Fresh basil
  • Salt and pepper
  • 1 tsp sugar
  • Cornstarch dissolved in water for thickening the sauce (optional)
  • 300 gr. tagliatelle
  • Grated feta cheese for garnishing (optional)
Instructions/ Εκτέλεση
For the Vegetables
  1. Preheat oven to 175°C / 300° F.
  2. Take a baking sheet and cover with parchment paper.
  3. Spread all the vegetables on it and place it in the oven for about 15 to 20 minutes or until the peppers are soft and somewhat charcoaled and the tomatoes are done.
  4. Turn off the oven and keep them warm.
  5. Prepare pasta according to your liking, keeping ½ cup of its water for the sauce.
  6. You can make them at the same time.
For the Sauce
  1. In a skillet pour the olive oil in medium/low heat.
  2. Add the garlic and let it sauté until it releases its fragrances about a minute or two.
  3. Add the pine nuts, the pasta water, the Mavrodafni wine, the tomato paste, sun dried tomatoes, salt, pepper and the sugar.
  4. Bring to boil and then reduce heat to low and simmer for about 10 to 15 minutes.
  5. Five minutes before the end add the basil.
  6. If you want your sauce to be thick, just add couple of tsp of cornstarch dissolved in couple of tsp of water.
  7. Throw the tagliatelle in the sauce and mix so as for the sauce to cover all pasta.
  8. In a plate place the pasta and on top garnish with the roasted vegetables.
  9. You can garnish with grated feta cheese but this is completely optional.
  10. You can put any cheese you like.

 
5.0 from 10 reviews
Ταλιατέλες με Ψητά Λαχανικά και Σάλτσα Μαυροδάφνης
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για τα Λαχανικά
  • 1 πράσινη πιπεριά κομμένη σε λωρίδες
  • 1 πιπεριά κόκκινη κομμένη σε λωρίδες
  • 1 πιπεριά πορτοκαλί κομμένη σε λωρίδες
  • 20 ντοματίνια
Για την Σάλτσα Μαυροδάφνης
  • 2 κ.σ. ελαιόλαδο
  • 3 σκελίδες σκόρδο, λιωμένο
  • 4 λιαστές ντομάτες, ψιλοκομμένες
  • ½ φλ. νερό ζυμαρικών
  • ½ φλ. Μαυροδάφνη ή οποιοδήποτε άλλο γλυκό κόκκινο κρασί
  • 2 κ.γ. πελτέ ντομάτας
  • 2 κ.σ. ψημένα κουκουνάρια
  • Φρέσκο βασιλικό
  • Αλάτι και πιπέρι
  • 1 κ.γ. ζάχαρη
  • Κορν φλάουρ διαλυμένο σε νερό για να δέσει η σάλτσα (προαιρετικά)
  • 300 γρ. ταλιατέλες
  • Τυρί φέτα τριμμένη για το γαρνίρισμα (προαιρετικά)
Instructions/ Εκτέλεση
Για τα Λαχανικά
  1. Προθερμαίνετε το φούρνο στους 175° C.
  2. Πάρτε ένα ταψί και σκεπάστε το με αντικολλητικό χαρτί ψησίματος.
  3. Απλώστε όλα τα λαχανικά σε αυτό και τοποθετήστε το στο φούρνο για περίπου 15 με 20 λεπτά ή μέχρι οι πιπεριές να μαλακώσουν και να πάρουν χρώμα και οι ντομάτες να μαλακώσουν και αυτές.
  4. Σβήστε το φούρνο και κρατήστε τα ζεστά.
  5. Ετοιμάστε τα ζυμαρικά σύμφωνα με τις προτιμήσεις σας κρατώντας ½ φλιτζάνι νερό για τη σάλτσα.
  6. Μπορείτε να κάνετε και τα δύο ταυτόχρονα.
Για τη Σάλτσα Μαυροδάφνης
  1. Σε μια κατσαρόλα ρίχνουμε το ελαιόλαδο σε μέτρια/χαμηλή θερμοκρασία.
  2. Προσθέστε το σκόρδο και αφήστε να σοταριστεί μέχρι να απελευθερώσει τα αρώματα του για ένα λεπτό ή δύο.
  3. Προσθέστε τα κουκουνάρια, το νερό, το κρασί Μαυροδάφνης, την πάστα ντομάτας, τις λιαστές ντομάτες, αλάτι, πιπέρι και τη ζάχαρη.
  4. Βράστε και στη συνέχεια μειώστε τη θερμοκρασία στο χαμηλό και σιγοβράστε για περίπου 10 έως 15 λεπτά.
  5. Πέντε λεπτά πριν το τέλος προσθέστε το βασιλικό.
  6. Εάν θέλετε η σάλτσα σας να είναι πηχτή προσθέστε 2 κ.γ. κορν φλάουρ διαλυμένο σε 2 κ.γ. νερό.
  7. Ρίξτε τις ταλιατέλες στη σάλτσα και ανακατέψτε τόσο, όσο η σάλτσα να καλύψει όλα τα ζυμαρικά.
  8. Σε ένα πιάτο βάλτε τις ταλιατέλες και από πάνω γαρνίρετε με τα ψητά λαχανικά.
  9. Μπορείτε να γαρνίρετε με τριμμένη φέτα, αλλά αυτό είναι εντελώς προαιρετικό.

 

44 Responses to Roasted Vegetables and Sweet Wine Tagliatelle

    1
  1. I really love both the recipes and the photos of your articles!

  2. 2
  3. I agree with you, roasting veggies is the best. This sweet sauce would be wonderful over brown rice or quinoa. Sounds amazing!

  4. 3
  5. Perfect everyday recipe. Love all kinds of pasta and this dish looks delish!

  6. 4
  7. Beautiful dish and interesting story as well! Your posts are always so educational. :-)

  8. 5
  9. Ilka says:

    This dish looks simply beautiful!

  10. 6
  11. Simple and satisfying meal!

  12. 7
  13. ZazaCook says:

    This dish sounds unique and delicious! I’m hungry, now!

  14. 8
  15. Nicky says:

    Simple and easy meals like this are perfect for summer months. I like the addition of the wine. It gives pasta a great falvor.

  16. 9
  17. Anne Murphy says:

    Love the roasted vegetables in the sauce!

  18. 10
  19. Yum, I love roasted vegetables too, this pasta dish sounds wonderful and now I really want to try some of that “Black Daphne” wine!

  20. 11
  21. This looks amazing. I love spicy. I think I could make this organic and be happy for a week.

  22. 12
  23. Susan says:

    A lovely pasta dish loaded with flavor! I love that wide pasta too :)

  24. 13
  25. This looks fabulous! Those noodles are beautiful, and I love that you roasted the veggies for this. Roasting veggies brings out their sweetness and heightens their flavors. What a lovely dinner this will be!

  26. 14
  27. michaela says:

    This sounds incredible!

  28. 15
  29. Tara says:

    What a gorgeous dish, we sure love pasta here and never get enough!!

  30. 16
  31. Catherine says:

    Dear Katarina, what a wholesome and delicious meal. You can never go wrong with a simple tagliatte dish. xo, Catherine

  32. 17
  33. Elizabeth says:

    MMm perfect comfort food this! Gorgeous flavours!

  34. 18
  35. Total comfort food! Love roasted vegetables and with pasta? YUM!

  36. 19
  37. I can always count on you for a great story and a delicious recipe, and today is definitely no exception! Poor Clauss and his ill-fated Daphne! A sad story, but a gorgeous recipe to use Clauss’ fabled wine! I’ve never tried Mavrodafni, but I’m so intrigued … not to mention so totally craving a bowl of this pasta with those flavorful roasted veggies! Pinning for sure!

  38. 20
  39. Debra C. says:

    What a beautiful meatless meal – I like lightening things up too and can certainly relate! I think your combination of roasted vegetables and that light sauce looks amazing, YUM!

  40. 21
  41. This is my comfort food. I love reading this post it looks amazing!

  42. 22
  43. I love roasted vegetables with pasta and the sauce sounds delicious.

  44. 23
  45. this is my kind of meal! I love everything about it.

  46. 24
  47. Your recipe sounds wonderful, love roasting veggies.

  48. 25
  49. grace says:

    this just seems like such a straightforward and delicious dish! fantastic sauce–i don’t like to drink wine, but i sure do like to cook with it! :)

  50. 26
  51. NancyC says:

    I’ve never made pasta with wine–it sounds wonderful!

  52. 27
  53. LOVE roast veggies. Maybe my favorite way to prepare them. And they work so well with pasta. This is a wonderful dish — really inspired. Thanks!

  54. 28
  55. GiGi Eats says:

    I totally crave roasted veggies, and now… I crave them EVEN MORE! ha ha! I guess there are FAR WORSE things to crave!

  56. 29
  57. Intriguing that you roasted whole cherry tomatoes! Love roasted peppers!

  58. 30
  59. Monica says:

    Looks delicious! That sauce sounds divine.

  60. 31
  61. Katerina, this pasta looks like such a comforting bowl full of yummy and healthy veggie goodness. I need to branch out and make this — my husband and my daughter would love it!

  62. 32
  63. Louise says:

    Oh Katerina, this pasta dish sounds heavenly especially when you consider the wine. Oh my!!!

    I love learning about Greece’s history, Katerina. Sharing recipes and words really makes one realize how small the world really is. Thank you so much for sharing…

  64. 33
  65. Sissi says:

    Katerina, I read your post like a fairytale last night before going to sleep… I hope I dreamt of vineyards and drinking good wine :-) You are such an excellent story-teller! This dish looks so fresh and light and perfect for spring! I am very curious about this sweet wine sauce. Sounds amazing!

  66. 34
  67. Balvinder says:

    This is a delicious recipe and I love how you presented it.

  68. 35
  69. Another fabulous meatless Monday Katerina. I know I could easily be vegetarian, if you served gorgeous dishes like this to me.

  70. 36
  71. manu says:

    Roasted vegetables are always perfect with pasta.
    Thanks for sharing!

  72. 37
  73. mia xara says:

    Very light and flavorful dish, Katerina! Have a great week, XOXO

  74. 38
  75. This looks so wonderful and comforting, now I have an urge to go buy tagliatelle pasta!

  76. 39
  77. Kate says:

    The sweet wines we get in the US tend to be white. I remember a friend telling me about an sweet red wine she had in Italy, but they don’t seem to cross the ocean!

  78. 40
  79. Υπέροχο πιάτο Κατερίνα!
    Πολύ καλοκαιρινό και γεμάτο χρώματα!
    Τα ψητά λαχανικά τα αγαπώ πολύ, δίνουν απίθανη γεύση σε κάθε πιάτο!
    Σε φιλώ

  80. 41
  81. Ola says:

    Spring and summer i usually try to eat morze veggies so this is a good choice!

  82. 42
  83. I love roasting veggies, too. It adds such a delicious dimension of flavor. That is one delicious looking plate of pasta!

  84. 43
  85. I love the freshness and simplicity of this pasta dish.

  86. 44
  87. Katerina that looks incredible my friend! I seriously could live on pasta and potatoes!!

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