Yellow spaghetti puttanesca

A classic Italian recipe in this case made using yellow Vesuvius piennolo tomatoes, which have a very juicy pulp as well as a typical savory flavor.  We pair it with a Greco Nero Rosato 2018 Statti.

Ingredients for 4 people:

380g spaghetti, 12 small yellow Vesuvius piennolo tomatoes, a handful of black Gaeta olives, a tablespoon of capers, 1 anchovy fillet preserved in olive oil, 1 garlic clove, 100g extra-virgin olive oil, red chili pepper and salt as needed.

Directions:

Sauté the garlic clove, anchovy fillet and chili pepper in EVOO in a large pan at a medium heat.

After a few minutes remove the garlic and add the yellow tomatoes whole with the olives and capers then salt and let cook at a heat that will ensure the sauce is ready when the pasta is.

Boil the spaghetti until they are very al dente (undercooked) and add them to the sauce with a ladle of the boiling water and finish cooking. Keep stirring the sauce until it becomes creamy and uniform. Serve hot.

Wine to pair: 

(edited by Stefania Vinciguerra)

Greco Nero Rosato 2018 Statti

Nice salmon pink color. Aromas of pomegranate and apple peel to the nose. Fresh and agile palate of good drinkability; right length and fruity finish

Production area: the estate is located near Lamezia Terme (CZ), where the Baroni Statti family has lived on the same five hundred hectares since 1700. The vineyards are close to the hill that protects them from the winds coming from the sea. 

Grape variety: Greco nero 100%. Vineyards are espalier trained and the training method is the cordon spur one. The spacing of the vines is big enough to allow the mechanization of almost all processes and the vineyard is fed partly with the muck from cattle breeding. 

Wine making: vinification in steel tanks at a controlled temperature after a short cold maceration of the grapes in the press (16°-18° C). 

Serving temperature: 10-12°C.

Suggested food pairings: it goes well with typical Calabrian dishes based on fish or white meat, as well as tasty preparations based on eggs and vegetables.

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