Fettuccine With Roasted Garlic

By: Feed by Round Pond


Pairs with our Rutherford Syrah

2 lbs fresh, ripe tomatoes, peeled, seeded and diced
5 whole cloves of garlic, peeled, left whole
1 pound fettuccine
Parmesan cheese
6 Tbsp Round Pond Meyer Lemon Olive Oil
1 cup dry white wine
1 cup chicken broth
1 medium onion, chopped
kosher salt
Fresh ground black pepper

Heat Round Pond Meyer Lemon Olive Oil in a sauté pan. Add whole garlic clove and brown. Remove browned garlic from pan and add onions. Sauté onion over medium heat 4-5 minutes. Add wine and reduce until almost dry. Add tomatoes and roasted garlic. Simmer 10 minutes to release juices. Add chicken broth and simmer 5 minutes. Season with salt and pepper. Cook fettuccine in salted water until al dente. Drain; toss with pasta sauce and Parmesan cheese. Drizzle with Round Pond Meyer Lemon Olive Oil and serve.

Serves 4
Recipe by chef Jeffrey Bernys, Napa Valley

Feed by Round Pond

Written by:
The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.