Main Dish
Nona's Pasta Puttanesca
Ramazzotti Wines
100 Schoolhouse Lane, Suite 110
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2025
- RECIPE BY: Angie Imbach
- YIELD: Serves 6
- PAIRS WELL WITH: 2023 Sangiovese
A chilled pasta salad with heirloom tomatoes, fresh basil and kalamata olives in a tangy dressing. Just like Nona used to make! This versatile dish is perfect to enjoy during the late summer into early fall months when tomatoes are at their finest. It compliments both red and white wines without overpowering them, allowing them to shine through.
Ingredients:
- 1 pound Pasta of Choice
- 6 each Heirloom Tomatoes Large Dice
- 1 each Red Onion Fine Dice
- 1/2 cup Capers Whole
- 1 cup Kalamata Olives Quartered
- 1 bunch Fresh Basil Chiffonade
- 2 cloves Garlic Grated
- 2 each Anchovies Macerated
- 1/2 cup Balsamic Vinegar
- 1/2 cup Extra Virgin Olive Oil
- To Taste Salt and Black Pepper
Section Directions:
Cook your pasta of choice according to the directions to make it Al Dente. Don't forget to salt the water! Drain completely and toss with 2 tablespoons of olive oil and mix to prevent sticking, set aside until cool.
Receipe Directions:
Largely dice the heirloom tomatoes and finely dice the red onions. Put into a large mixing bowl. Quarter or chop the kalamata olives and add in the capers whole or lightly chopped according to your preference. In a small bowl add the anchovy fillets and smash with a fork until paste-like. Microplane or grate the garlic cloves and add to the anchovy. Whisk in balsamic vinegar and the 1/2 of a cup of olive oil. Set aside. Once the pasta has cooled completely, put into the bowl with the tomato mixture. Mix well and add the dressing. Lastly, chiffonade (cut into thin strips) fresh basil. Mix until the pasta is coated well. I like to taste for salt and add freshly cracked black pepper. Mangia!
