Summer is Here
Pasta Pairing
TASTE - June 25, 2009
By: Michael DeNunzio
For as long as I can remember, summer officially started when my mom made her summer pasta. I have fond memories of our family spending what seemed like an afternoon at the patio table sharing stories, having seconds and thirds, and taking-in an enjoyable day.
Like many Italian dishes, the beauty of this meal is its simplicity; in the ingredients and the execution. Tomatoes, basil, garlic, and olives are the dominant ingredients while salt, pepper and parmesan cheese can be added as you please. My dad favors plenty of Parmesan to his large helping. My mom says it doesn't need any. Mom is right!
We asked Cindy Westby of K&L Wine Merchants to recommend specific wines and also describe the characteristics to look for in a wine that will pair well with this dish. She suggests a wine with a lighter touch. Find one that balances the natural acidity of the tomatoes and olives. It should be ripe and fruity...but not heavy, overly oaky or tannic. She adds, ..."when in doubt what grows together - goes together."
Mom's Summer Pasta Recipe
Ingredients (Serves Four)
8 juicy tomatoes cut into 1/2-inch pieces
3 tablespoons of fresh basil leaves chopped
4 cloves of garlic peeled and minced
Pitted Kalamata Olives sliced
3/4 to 1 pound of whole milk mozzarella shredded
1 pound of penne pasta
Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
Parmesan to taste
Crusty Bread
In a large bowl, place tomatoes, olive oil, salt, pepper, garlic, basil, and marinate for at least two hours at room temperature allowing the flavors to mix and a juice to form. Cook the penne pasta (be sure to add additional salt to the boiling water) and drain. Quickly add the mozzarella cheese to the pasta allowing the cheese to melt. Slowly add the pasta to the tomato blend. Add sliced Kalamata Olives. Serve with crunchy bread perfect for dipping.
Wine Recommendations from Cindy Westby
K&L Wine Merchants
www.klwines.com
These three wines have enough complexity to balance the strong flavors of garlic, olives, and basil, but yet are still light enough to let the more delicate notes of olive oil and mozzarella shine. In fact, two of the wines below are from the home of tomatoes and basil - Southern Italy.
2008 Rocca di Montegrossi Rosato ($14.99)
Breathtaking pink wine...comparable to any of the great French Rosé!
2005 Benanti Rosso di Verzella ($16.99)
Ruby red wine grown on the slopes of Mt. Etna, Benanti was recently awarded the Winery of the Year title at a Gambero Rosso event in San Francisco.
2007 Valle dell'Acate "Il Frappato" ($19.99)
Made from 100% frappato grapes in Eastern Sicily, under the leadership of Gaetna Jacono, the winery has gained significant recognition internationally.
Wine mark-ups and prices vary, and, as such, Wine Country Minute 00:60 cannot guarantee the accuracy of the listed prices. Please check around to find the best price and availability.
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