(Photo: Carlos Sarmiento)
Theres truly nothing better than making your own homemade sauce, for whatever dish and the fresher the ingredients, the better.
For this new recipe and wine pair posting I am reintroducing a classic pomodoro (tomato) sauce but changing slightly its preparation method.
Additionally, I am introducing the wonderful calamarata pasta, which is a thick ring pasta that resembles sliced calamari.
Let‘s get cooking!
Menu: Sicilian Calamarata pasta with Pomodoro-Basilico (tomato-basil) sauce.
Wine pairing: 2019 Francis Ford Coppola Cabernet Sauvignon (Paso Robles, California, USA)
Serves 4
Ingredients
1 package (1 pound) of dried calaramara pasta
3/5 cup of fresh basil, hand torn
2 garlic cloves, coursely chopped
1 can (28 ounce) of San Marzano tomatoes
4 tablespoons of extra Virgin Olive oil
Sea salt & cracked pepper
3 small pieces (about 1 inch cubes) of grana padano cheese (plus some extra shredded grana pasano cheese for garnishing at the end)
(Photo: Carlos Sarmiento)
*Special thanks to Asaro- Partanna Olive Oil who provided the pasta and olive oil.
Instagram: partannaoliveoil
Directions
In a large pot, heat olive oil on medium heat and cook garlic for approximately 3 minutes. Add tomatoes, basil and cheese pieces, stir well and reduce heat to low. Simmer for 30-60 minutes.
Add sea salt and cracked pepper to taste. Stir well. Remove from heat and carefully mix sauce in a blender.
On a large pot, boil salted water and cook pasta per package’s instruction (subtracting 2 minutes from cooking time). Onice pasts is cooked, drain pasta (saving 1 cup of pasta water) and place past on a large pan.
Add sauce to pan with pasta, setting heat to low. Carefully mix and toss pasta with sauce and add a little pasta water if necessary to make pasta lighter and creamier, constantly stirring and tossing the pasta. Continue to cook for 2 additional minutes. Remove from heat.
Serve it up!
Like me, you’ll probably have a difficult time trying not to eat this pasta right out of the pan. It‘s that good!
Serve it family style in a large bowl or on individual bowls, just make sure to add some cheese, cracked pepper and a hint of extra Virgin olive oil as garnish/toppings.
Buon appetito! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wine…
The 2019 Paso Robles Cabernet Sauvignon boasts delightful notes of black fruits, coffee, almond, and vanilla on the nose.
Concentrated ripe stone fruits meet a hint of toasted oak on the palate.
Small amounts of Petit Verdot provide spice and color, while Petite Sirah contributes depth of flavor, color, and concentration.
Engaging and fruity, this wine is full bodied and intense, with supple tannins and sophisticated character enhanced by a long, spicy finish.
2019 Francis Coppola Diamond Collection Appellation Series Paso Robles Cabernet Sauvignon
(Paso Robles, California)
(Photo: Carlos Sarmiento)
Tasting notes:
Smooth and elegant with concentrated toasted oak and fleshy ripe stone fruit. Delightful scents of almond, sandalwood, coffee, vanilla and blackfruits.
Grapes:
89% Cabernet Sauvignon
6% Petit Verdot
4% Petit Sirah
1% Tannat
Food pairing: Ideal with, grilled steaks, hearty pastas and dishes with mushrooms.
For more information, visit:
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Decorative wine drip collar ring provided by:
(Special discount promo code: CFW15)
Catania, Sicily, Italy (Photo: Vitalii Kyktov)