3 wines to pair with penne and peppers

This nearly all-vegetable dish is super flexible for wine, which is another way of saying that most any wine fits, red or white, sparkling or still. (Not very sweet wines, though, sorry.) So here’s an idea, given that this dish is also very, very red: let’s do what the inventor of the pizza Margherita did in Naples in 1889 and suggest a white, “green” and red wine to mime the colors of the Italian flag. Green comes by way of a Portuguese vinho verde, “green wine” as in “new wine.” When picking a red, just be sure it isn’t too tannic.

Cook 1/2 pound penne in plenty of salted boiling water until al dente. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add 3 cloves minced garlic; cook, stirring, 1 minute. Add 2 red bell peppers, sliced in 1/4-inch strips, and salt to taste; cook until peppers begin to soften, 5 minutes. Add 4 green onions, chopped; cook, 5 minutes. Stir in 1 can (28 ounces) chopped Italian plum tomatoes and 1 tablespoon fresh thyme leaves. Cook until sauce thickens, about 10 minutes. Drain pasta; serve with the sauce and grated Parmesan. Makes: 4 servings

Recipe by Joe Gray.