Mountain herb Spaghetti with Aglianico Italian red wine from Campania.

Italian Food (Cibo Italiano)

1 pound Pasta (imported Italian or homemade)
2 cloves garlic
½ cup basil (garden fresh /organic)
½ cup rosemary (garden fresh /organic)
½ cup sage (garden fresh /organic)
½ cup fennel
¼ cup extra virgin olive oil
1 tsp sea salt
1 hot chili pepper
¼ cup pine nuts (toasted)
Pecorino Romano cheese (freshly grated to taste, generous)
¼ cup Italian parsley (chopped for garnish)

We love this recipe for it is pure simple yet absolutely delicious! Mountain herb pasta: Simply buy organic, or better yet fresh from the garden herbs (basil, rosemary, sage and fennel), fresh garlic, 1/4 cup extra virgin olive oil (imported from Italy), 1 teaspoon sea salt, 1 small dried red hot chili pepper (this I would buy imported from Italy), and toasted pine nuts. Set all ingredients together and grind together with mortar and pestle (or food processor), and prepare 1 pound of your favorite pasta, we suggest something long like fettuccini or spaghetti. When the pasta is done simply mix in the herb pesto and plate, then drizzle some extra virgin olive oil on top and add a heaping tablespoonful of Pecorino Romano and some fresh Italian parsley for color.

Italian Wine (Vino Italiano)
Aglianico "Nude" by Cantina Giardino, IGT Irpinia, Avellino, Fontanarosa, Campania, Italy.
Organic, unfiltered, Italian red from the Campania region, the wine makers make every effort to preserve the purity and art of growing, cultivating and producing a very unique and compelling product. Dark red (slightly cloudy) in color, aromas include blackberry, blueberry, spice, chocolate, earth, charcoal, vanilla, and a hint of flowers. Taste follows the nose with added flavors of cherry, and smoke. A full bodied wine with complexity and an elongated finish; the red from Campania is also low in alcohol, has modest tannins, and no added sulfites, sugars, or preservatives. ~100% Aglianico varietal~

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