The Grapevine

Food & Wine Pairing: Pasta Puttanesca

October 7th, 2016

On a weekend that is shaping up to be pretty soggy on most of the east coast – and we everyone stays safe in and near the path of hurricane Matthew – here’s a food and wine pairing that a good fit for an evening indoors. [level-members]

Our recipe comes from the fine folks at Epicurious, and it sticks to pantry staples that make this an excellent choice for a Friday night when you’re too fried for a more elaborate cooking challenge, but aren’t in the mood for takeout.

As for wines, with garlic, anchovies, chilies, olives and capers, this might not be as easy a dish to pair with as pizza, but there are still a lot of options. Top of the list has to be an Italian wine along the ines of nero d’avola or primitivo. Barbera is tough to beat, as well.

We’ve had some very nice Zinfandels, too, though you should be stocking and recommending a lower-alcohol example.

Whites wouldn’t be our first choice, but for those who roll that way, you might again recommend they stay in southern Italy with, say, a Falanghina.  Crisp is what you should be looking for here.