Interesting Pasta Puttanesca with Rubesco

Tonight’s dinner was a combination Puttanesca / Arribiatta sauce on Garganelli. The sauce was made from anchovies in olive oil, capers in balsamic, & kalamatta olives heated in the oil from the anchovies with granulated garlic, onion powder, and fennel seeds. The sauce was served on Garganelli and topped with a chiffonade of basil and a mix of pecorino romano and parmigiano reggiano. This tasty and only lightly spicy dish was enjoyed with a 1975 Lungaratti Rubesco Riserva, Vigna Monticchio - fill a cm down from the capsule; broken cork, so I had to decant and filter, and then pour back into the rinsed bottle; medium ruby-garnet in color; rich, dark ripe fruit in nose & flavors; mid-palate with adequate (surprisingly) acidity, very soft tannins, & rich fruit; with a long rich dark fruit finish; a very nice combination.

Then for dessert we had our usual chocolate bars with a 2003 Domaine de Mas Blanc Banyuls Rimage - lighter than the Virtuoso Mendoza Malbec, but delightful with the chocolates.