A puttanesca “recipe” of sorts was eventually developed involving anchovies, capers, tomatoes, etc. We adopted the spirit of the sauce, not the literal recipe. Over the years, we have combined leftover pesto, the random shallot, a bit of sweet red pepper, the last few olives in the jar – you name it- and served it over pasta. Think of it like pizza. Throw on anything you like.
|Photo and Veggie Credit to Pitchfork and Crow|
Sometimes our creations come not from leftovers but from bounty. Sneaky neighbors “gifting” your doorstep with zucchini? Thought it was a good idea to install 15 tomato plants? Trying to keep up with your CSA share? No worries.
Shouldn’t the wine be just as easy? Go ahead and stock up on some crisp whites and keep them chilled and ready to go. There is no right or wrong. Pick your favorite. Cool climate Chardonnay, Sauvignon Blanc/Semillon blends, and dry Riesling work well with this dish. Not a white wine drinker? It is summer. Do what you want. Try a dry rosé. You might even find Beaujolais pairs with a wide range of summer dishes.
- 2 Tbs.olive oil
- ½ cup onion chopped
- ½ cup zucchini chopped
- 2 Tbs. kalamata olives
- 2 Tbs. butter
- ⅓ cup white wine
- ½ cup chopped cherry tomatoes
- 3 Tbs. chopped fresh basil
- ½ pound shrimp
- Pasta noodles for two (We roll our own, but give yourself a break and buy a box if you want)
- Lemon wedge for garnish
- Heat olive oil in pan
- Saute chopped onion and zucchini until just beginning to caramelize
- Add kalamata olives and saute until zucchini has browned but still holds some crunch.
- Use a bit of white wine and butter to keep veggies from sticking and make a light sauce.
- Add chopped cherry tomatoes, basil, and shrimp. Cook 2-3 minutes until shrimp are cooked through.
- Cook pasta noodles in salted water until al dente.
- Toss veggies and shrimp with noodles and serve with lemon wedge.
Please comment and tell us your “go to” summer meal.
Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter chat on our theme “Wine for Summer’s Bounty” on Saturday, August 9, from 11 a.m. to noon Eastern Time. Questions for the chat are posted here on the #winePW site. You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the September Wine Pairing Weekend, which will focus on “Regional Food and Wine Pairings” on Saturday, September 13.