Mountain herb Spaghetti with Aglianico Italian red wine from Campania.

Italian Food (Cibo Italiano)

Mountain herb Spaghetti with Aglianico Italian red wine from Campania.

Ingredients:

1 pound Pasta (imported Italian or homemade)

2 cloves garlic

½ cup basil (garden fresh and organic)

½ cup rosemary (garden fresh and organic)

½ cup sage (garden fresh and organic)

½ cup fennel

¼ cup extra virgin olive oil

1 tsp sea salt

1 hot chili pepper

¼ cup pine nuts (toasted)

Pecorino Romano cheese (freshly grated to taste, generous)

¼ cup Italian parsley (chopped for garnish)

Instructions:

Mountain herb pasta: Simply take organic, fresh from the garden herbs (basil, rosemary, sage and fennel) garlic, 1/4 cup extra virgin olive oil, 1 teaspoon sea salt, 1 small red hot chili pepper, and toasted pine nuts. Set all ingredients together and grind together with mortar and pestle (or food processor), and prepare 1 pound of your favorite pasta, we suggest something long like spaghetti. When the pasta is done simply mix in the herb pesto and plate, and then add a generous mount of Pecorino Romano and some fresh Italian parsley (chopped) on top for color.

Italian Wine (Vino Italiano)

Aglianico “Nude” by Cantina Giardino, IGT Irpinia, Avellino, Fontanarosa, Campania, Italy.

Organic, unfiltered, Italian red from the Campaniaregion, the wine makers make every effort to preserve the purity and art of growing, cultivating and producing a very unique and compelling product. Dark red (slightly cloudy) in color, aromas include blackberry, blueberry, spice, chocolate, earth, charcoal, vanilla, and a hint of flowers. Taste follows the nose with added flavors of cherry, and smoke. A full bodied wine with complexity and an elongated finish; this red from Campania is also low in alcohol, has modest tannins, and no added sulfites, sugars, or preservatives. ~100% Aglianico varietal~

Regional Italian wine and food pairing feature, Campania, Italy.

Original recipe by MT Nappi