If I had to enjoy one meal for the rest of my life, it would be this. A bowl full of smooth carbs laced with salty, briny and sweet tomato sauce, served with simple crusty bread and a glass of decadent red wine. Heck it’s my last day…let’s have the whole bottle.
Summer is quickly coming to an end and all I want to crave is comforting foods, relaxing at home and the sound of the cork popping out of the wine bottle.
Puttanesca is one of my favorite sauces. The smell is intoxicating and rumor has it that prostitutes would make this strong smelling sauce to lure their clients in from the streets. Which I can see why. The aroma of anchovy infused olive oil and garlic are addictive and salivating. Add a hefty splash of your favorite red wine and let it reduce slightly. A little for the sauce and a little more the cook, yes?
I paired this linguini puttanesca with a Beaujolais style red wine, called Morgon, Joseph Drouhin, Hospices De Belleville, 2015. A mouthful in it’s name, yet approachable and versatile with its taste. We’ve enjoyed this wine with both linguini puttanesca and found it paired perfectly with a simple cheese and fruit platter as well.
The beautiful thing about Beaujolais grape is that it is not too heavy or “thick” if that makes sense. The grape has a thinner skin and is often used for lighter wines and thus, the perfect bridge to welcome the upcoming fall season and foods.
- 1 pound cooked linguini
- Olive oil as needed for sautéing
- ½ red onion chopped
- 2-3 anchovy filets
- 2 garlic cloves chopped
- ½ tsp. red pepper flakes
- ¾ cup red wine
- 3 cups tomato sauce or tomato puree
- ¼ cup water
- 1 cup kalamata olives pitted and chopped
- ½ cup capers
- Freshly shaved Parmesan for garnish
- Fresh basil for garnish
- In a large skillet, add enough olive oil to coat the bottom of the pan. Add chopped onions and sauté on medium heat until lightly golden brown, about 4-5 minutes.
- Next add anchovy fillets (and any oil that comes with it from the jar) and use a wooden spatula to break down the anchovy in the olive oil. Then add chopped garlic and red pepper and continue sautéing for another 2 minutes so the garlic begins to deepen in color.
- Next, add the red wine and allow to reduce slightly. Add the tomato sauce and water and stir everything together.
- Add chopped olives and capers and let sauce cook on a simmer for 15-20 minutes. Taste for seasoning.
- Once sauce is ready, add cooked pasta directly to sauce and toss together. Serve linguini puttanesca in large bowls and garnish with shaven Parmesan and fresh basil and crusty bread.
This post was sponsored by Honest Cooking on behalf of Beaujolais, however all opinions are deliciously my own.