This pasta sauce is dubbed fruit of the vine because it incorporates a generous pour of wine, yes, but also because it pulls flavor from the bounty of farmers market produce in peak season now: tomatoes, bell pepper, arugula and a bundle of herbs: basil, oregano and thyme. Of course, you’re going to want some fruit of the vine in your glass too. Here are three options.
Make this: Fruit-of-the-Vine Pasta
Cook 1 pound spaghetti in plenty of salted boiling water until al dente; drain. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 onion, diced, and 1 red bell pepper, diced; cook until softened, 3 minutes. Add 3 cloves garlic, minced; 3/4 cup fruity red wine; 1 teaspoon salt and 1/8 teaspoon cayenne; cook, 1 minute. Stir in 4 large tomatoes chopped and 3 tablespoons tomato paste. Simmer until thickened, 10 minutes. Add 3 tablespoons minced arugula, 2 tablespoons minced basil, and 1 tablespoon each minced oregano and thyme; cook 2 minutes. Serve over pasta with Parmesan. Makes: 6 servings
Drink this
Pairings by sommelier Liz Martinez of The Purple Pig, as told to Michael Austin:
2014 Tasca d’Almerita Leone, Sicily, Italy: A lively Sicilian white blend, this wine offers preserved lemon with white peaches. Its aromatics of white orchids will lift the bright flavors in the dish while also bringing out the exotic flavors of the wine. Caraway and fenugreek notes, with just a touch of white peppercorn, will combine with the fresh tomato and herbs in the sauce to make for an exciting combination.
2015 Ameztoi Rubentis Getariako Txakolina, Spain: This spritzy txakolina rosé from the Basque Country in northern Spain is low in alcohol, with a good amount of unripe strawberry and white cherry combined with a cornucopia of kumquat, lemon and apricot. These will all move well with the bright flavors in the dish. Also, the acidity in the wine will zip through the sauce, bringing out the fresh herbs and roasted red peppers.
Cantina Mesa Primo Rosso, Sardinia, Italy: Perfect for pairing with a sweet, rich tomato sauce, this wine from the Carignano del Sulcis wine region on the island of Sardinia always delivers. The carignan and syrah provide a rich texture balanced by beautiful acidity. Eucalyptus, blackberry marmalade and super plush black cherries will marry well with the sweetness of the tomato, and the perfect structure of the wine will allow the fresh herbs to shine.
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