Tonight’s dinner was large red shrimp with tomato sauce on Rustichella di Abruzzi Penne Rigate. The shrimp were sautéed whole in Meyer Lemon olive oil. The tomato sauce was a 303 can of drained Laurel Glen fire-roasted chopped tomatoes w/roasted garlic, basil, oregano, two heaping tablespoons of Balsamic tomato confit and a quarter cup of tomato juice. When the pasta was done and drained, the sauce was spooned over it, and the shrimp (three each) was placed atop.
Peeling the shrimp took longer than expected. When we were done, the pasta sauce & shrimp (heads & tails) were very good with a 1996 Panneretta ‘Terrine’ IGT Toscana, a blend of Sangiovese and Cannaiolo - fill less than a cm below the cork; totally saturated cork; rich nose & flavors of dark cherries; mid-palate of rich fruit and good acidity; and a medium long, rich fruit finish.
Then for dessert we had more TJ’s chocolate bars with another Virtuoso, while watching a couple TiVo’d shows.