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.
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| 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.
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ENOFYLZ Wine Blog posted “Grilled Paiche with a White Greek Blend”
Take a Bite Out of Boca shared “Quinoa-Crusted Eggplant and Heirloom Tomato Stacks paired with Monrosso Chianti”
foodwineclick shared “Summers’ Bounty or Attack of the Killer Turnips?”
Confessions of a Culinary Diva blogged about “Lobster Paella and Albarino”
Cooking Chat paired “Linguine with Pesto, Fresh Tomatoes and a Sauvignon Blanc”
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.
We don't get a lot of zucchini gifts on our doorsteps in the desert – a little envious of that, and all the other produce you have to work. The wine sounds terrific also!
Yummy. Love your Puttanesca recipe. It looks fantastic! I'm digging the Pinot Gris choice too!
Love a dish like this that is versatile and uses what's available…which in this case looks like lots of great veggies! Sounds like a refreshing summer wine, too.
I had to retread the beginning twice until I kept going and realized where you were going with the puttana reference ; )
We love throwing whatever we have on hand into a pasta sauce. It's the perfect way to use up those little bits that you don't know what to do with!
Thanks so much for the comments. Jennifer, I am glad I caught your attention. Sarah, it is good to be a little fearless with those bits and pieces You can end up with some special creations.