Tonight’s light supper was Rustichella di Abruzzo penne rigate with a variant of puttanesca sauce. The sauce was Rao’s Puttanesca sauce enhanced with Portugese sardines in tomato sauce, capers in Balsamic, and pitted & chopped Lucques, Picholine, & Cerignola olives. The pasta was very much enjoyed with a 1993 Angelo Sassetti Brunello di Montalcino ‘Pertimali’ - cork only saturated up a quarter; dark garnet-ruby in color; rich, slightly hard red fruit in nose and flavors; good mid-palate with adequate acidity and good fruit; and a long slightly hard finish. With the rich pasta sauce the hardness was much muted, after we had finished the pasta and were finishing our last glass the hardness re-asserted itself.
Then to finish, while watching Nip/Tuck and a couple episodes of Iron Chef - America (via TiVo) we had the last of our Ghirardelli Chocolates, mint-filled for me and caramel-filed for Carollee, with a fruity 1996 Kopke Colheita Port; The colheita was very nice with the flavored chocolate.