Pasta in White Wine

Oh my.

So, I'm cooking up steak tonight, practicing my grilling and making use of a marinade I bought at the Guiness Storehouse (i.e. the brewery tour gift shop) a long time ago. I had a bag of fingerling potatoes left from the dinner a few weeks ago that I needed to use before they went bad, so I planned on a repeat. Here's the problem, Channing hates potatoes and I didn't really want to cook yet another dish. He had a hard day, too, so telling him, "Tough, eat them anyway," wasn't really a winner move. But I really had no idea what to serve him until literally the last minute.

Two brainstorms in quick succession happened. First, I remembered that I had a a little pasta left from the Mac 'n' Cheese (I used pipe doppia rigatura, by the way. You can see it here.). I grabbed that, thinking I'd toss it in some olive oil and shred some parmesan on it, though I really wasn't sure if I had any. Then the second idea hit. I popped the pasta into the microwave for a minute and then tossed it with some of the white wine sauce from the potatoes.

Wow. This is really, really good. Like, I was tempted to steal Channing's plate good. And super light, so that's a bonus.

So, here's the recipe for the sauce, cobbled from the Fingerling Potato recipe. I would guess that this would be enough for up to a pound of pasta.

WHITE WINE SAUCE
1/3 cup dry white wine (I used a Pinot Grigio)
2 tbsp olive oil
1/2 tsp ground black pepper
1 tsp salt

Cook pasta al dente and drain. Put pasta into mixing bowl and pour each of the ingredients over pasta and toss. Serve immediately.

The steak worked out great, too. 4 minutes per side, turning every two minutes, gave us a nice medium well done with impressive grill marks. The marinade can be found here if you aren't up to flying to Dublin to pick it up. Tasty stuff.