Fresh Tomato Pasta Puttanesca
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.
- 2 cups fresh tomatoes
- 4 garlic cloves
- ½ cup Kalamata olives
- 1/3 cup capers, drained
- 1 tablespoon anchovy paste, optional
- ½ teaspoon chile flakes
- Freshly ground pepper and sea salt
- Hunk of pecorino or parmesan cheese
- 1 pound of your favorite pasta
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!
By Chef Robin Goldstein, from her book, Simply Delicious Wine Country Recipes. Photo by Tenley Fohl.