Pasta Putanesca


  • 1/4 cup St. James Winery Pioneer Red Wine
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 tablespoon shallots, chopped
  • 1 (28-ounce) can peeled tomatoes
  • 1/2 (2-ounce) tin anchovies
  • 1/4 cup of capers, rinsed
  • 3/4 cup green olives, halved
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup fresh basil, chopped
  • 1 (16-ounce) box penne pasta
  • Parmesan cheese


  1. Heat olive oil in large skillet. Add garlic and shallots and sauté.
  2. Add tomatoes and wine and sauté until tomatoes begin to break apart.
  3. Add anchovies, capers, olives, red pepper flakes and basil. Cook, stirring occasionally for 15 minutes.
  4. Meanwhile, cook pasta according to package directions, drain and add to the sauce.
  5. Toss pasta and sauce. Serve in bowls and top with Parmesan cheese.


Substitute St. James Winery Cynthiana Wine for the Pioneer Red.