An easy, weeknight go-to meal that is a wonderful match for our zesty, robust and fruit-forward Barbera/Syrah blend, “Flores Red”. When Flores Red is out of stock, we recommend our Estate Barbera, Topa Red, or Syrah, Santa Barbara County.
Prep all the ingredients for your sauce while the pasta is cooking.
Chop the tomatoes by hand or use a food processor to break them down.
Slice the garlic, and pit and chop the olives. Nothing has to be perfect. This is a very rustic sauce.
Heat a heavy-bottomed skillet over medium heat. Sauté the sliced garlic in olive oil with the chile flakes and anchovy paste, if using, for 2 minutes. Add the chopped fresh tomatoes and their juices, olives, and capers. Stir occasionally, bring to a boil, then reduce the heat to low while your pasta is cooking. Because both the capers and olives are salty, as is the cheese, a pinch of salt is all you need, and a few grinds of pepper.
Toss immediately with your favorite pasta cooked al dente. Divide among pasta bowls and grate some fresh Pecorino or Parmesan cheese on each dish. Enjoy with a glass of 2016 Flores Red!