Red wine is an almost universal accompaniment to pasta meals—so much so that many people don’t even consider having a glass of white instead. But as Martha’s guest Gina Gallo, granddaughter of Julio Gallo, explains, either shade may be the perfect pasta complement. To figure out which is best, simply look to the sauce.
A spicy sauce, such as this arrabbiata made with red bell peppers and garlic, calls for a robust, peppery red, like a Zinfandel. A full-bodied Chardonnay, however, goes well with lighter sauces, like Gina’s family’s Sicilian pesto. For this recipe, made with mint leaves, red-pepper flakes, and blanched almonds, Gina chooses a Chardonnay with a buttery texture and subtle, nutty flavor.
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ARRABBIATA Serves 4 |
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6 medium red bell peppers 18 plum tomatoes 12 medium cloves garlic 4 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper |
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1. Heat oven to 425°. Place peppers, tomatoes, and garlic on a
large baking sheet. Drizzle with 2 tablespoons olive oil; sprinkle
with salt and pepper. Roast until soft, wilted, and charred, about
30 minutes. 2. Transfer peppers to a shallow bowl. Set aside to cool. Peel, and seed. 3. In the bowl of a food processor fitted with a steel blade, combine roasted peppers, tomatoes, garlic, and remaining 2 tablespoons olive oil. Process until chunky. Season to taste. |
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SICILIAN PESTO Serves 4 |
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4 ounces (about 3/4 cup) whole blanched almonds 4 medium cloves garlic 28 medium basil leaves 11 sprigs flat-leaf parsley 11 medium mint leaves 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper Crushed red-pepper flakes |
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1. Heat oven to 350°. Spread almonds on a small baking sheet.
Bake until light golden brown, 5 to 7 minutes. Transfer to a
shallow bowl, and set aside to cool. 2. Combine almonds, garlic, basil, parsley, mint, and oil in the bowl of a food processor. Process until well combined. Season to taste with salt, pepper, and crushed red-pepper flakes. |
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