DoctorWine’s tuna pasta

DoctorWine’s specialty for our “staff lunch” is his tuna pasta that we eat gladly with the Toscana Bianco Mongrana 2021 Querciabella.

This is a “putanesca” version of the classic tuna pasta. It is made with very few ingredients but they have to be of the utmost.

Ingredients for 4 people:

300g fusilli pasta, 200g tuna in oil, 1 or 2 anchovy fillets, a garlic clove, a can of peeled datterini tomatoes, a handful of pitted taggiasche olives, extra-virgin olive oil, capers, oregano, chopped parsley as desired and white wine for dousing.

Directions:

Sauté the garlic at a low heat in a pan with EVOO. Remove the garlic and add the anchovies, capers and oregano. Add the wine once the anchovies have dissolved and let it evaporate. Add the peeled tomatoes and crush them with a fork.

In the meantime, boil the pasta until it is al dente (undercooked). Add the tuna and taggiasche olives 10 minutes before the sauce is cooked. Finish cooking the pasta in the sauce.

Dish out the portions and garnish each plate with some chopped parsley.

Wine to pair:

(Edited by Stefania Vinciguerra)

Toscana Bianco Mongrana 2021 Querciabella

Straw yellow color with green hues. On the nose, hints of citrus and tangy yellow fruit accompanied by elegant notes of jasmine and honeysuckle. The Mediterranean character of the wine is announced by herbal notes of rosemary and thyme and further enhanced by a refreshing saline quality. A smooth feel rounds up the light and elegant body. Crisp, mineral-driven palate. Lingering finish of fresh almond bitterness.

Production area: We have been working closely with local, organic growers to assure the utmost quality of the wine and its distinct territorial character. The vineyards are planted on gently rolling hills at 30–50 m a.s.l. on the typical iron-rich soils of Maremma, a mixture of sparse silt and alluvial sand, with areas of gravel and surface pebbles. 

Grape varieties: Vermentino 70%, Viogner 30% from organic viticulture working closely with local, organic growers. The average age of the vines is about 10 years. Average yields 40–50 hl/ha.

Harvest: first week of September.

Vinification: small cement and stainless steel vats.

Alcohol content: 12.5% vol. 

Serving temperature: 7–10 °C (44–50 °F).

Suggested food pairings: it is a wine for casual, fun get-togethers, shared with tasty appetizers, salty snacks and pizzas. It is great for spring and summer al fresco dining when vegetables such as asparagus, peas and fava beans bring vibrancy and vitality to the table. Its versatility makes it even wonderful with artichokes, traditionally a tough pairing. Fried hearts of palm “Calamari” with a vegan tartar sauce or spicy marinara, Autumn vegan fritto misto, Sunchoke soup, Cauliflower steaks, Fried Squash Blossoms filled with vegan ricotta, Chickpea Tikka Masala, Falafel with hummus; Hearty country soup with white beans, farro and drizzles of extra-virgin olive oil.

Production: approximately 25,000 bottles

No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians.

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