Here’s a recipe for a briny, garlicky pasta rife with tomatoes in a no-cook sauce. It’s ideal for red, ripe tomatoes and basil from your garden or the farmer’s market. They’ll really shine. This recipe is a guide, so add or delete where you like. Serve at room temperature or cold. It is even better the second day.
Guest blogger Russ Kane recommends serving Pedernales Cellars 2009 Texas GSM (Grenache, Syrah, Mourvèdre) with this dish. Says Russ, “This medium bodied wine, made with fruit from the Texas High Plains and the Hill Country appellations and aged in American and French oak barrels, is the first Rhone-blend from Pedernales Cellars. It provides a supple and refreshing match for the pasta with complimentary elements of red berries and pepper on the nose, followed by deeper underlying notes of dry earth, black olive and roasted nuts thatcouples with the garlic and anchovies.”
- 12 oz. spaghetti pasta
- 2 tblsp olive oil
- ½ to 1 cup grape tomatoes, chopped
- ⅓ cup pitted kalamata olives, chopped
- ¼ cup capers, chopped
- 1 tsp anchovy fillet, rinsed and chopped
- 1-2 cloves garlic, minced
- handful basil or Italian parsley, chopped
- salt & freshly ground black pepper
- Cook the pasta per the manufacturer’s directions, drain then toss with 1 tablespoon olive oil.
- Combine the tomatoes, olives, capers, anchovy, garlic, and herbs. Season to taste with a little salt and a lot of pepper.
- Pour the sauce over the pasta and toss well.
Enjoy. -alyce eyster.