Italian again

[dozer]

This time I'm looking for a wine to go with pasta tossed with sun-dried tomatoes and mozzerella.
Any thoughts?

[hotwine]

Barbera d'Alba would be my choice.

[stevebody]

Ripasso. Boscaini Santo Stefano, as a suggestion. Enough acid to cut the olive oil and plenty of that wonderful, jazzy Valpolicella fruit and terroir. I've served this at all my restaurants over the years and it's worked beautifully. (P.S.: They're cheap, too!)