What an eventful month it has been! My weekends were fully booked; helping my parents renovate their house, volleyball tournaments, short trips and get togethers plus going through an interview process for a new position at work…The stress got to me people! But I GOT THE JOB and I couldnt be happier! Plus I got the confirmation on Halloween (yes, in costume and full makeup) which coincidentally was also my 2 year anniversary at Loto-Quebec. With a combination of hard work and perfect timing, I was able to join the dream team who takes care of the big lottery winners! It will definitely put me out of my comfort zone but that’s how you learn and grow!
To celebrate the occasion, I decided to make some delicious pasta because garlic bread is my favourite thing in the whole world but apparently you can’t just have that for supper…I also chose a wine that I think most people enjoy without knowing: Sangiovese! Sangiovese grapes are actually the base for Chianti and Brunello and grow mainly in Tuscany, Italy. They are very acidic red wines although aged in oak and their key tasting notes are red fruits, dried roses, roasted tomato, smoke and clay. If you know you’re having pizza or pasta with a tomato sauce, this wine is the way to go!
For the sauce:
- 3 garlic cloves, chopped
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 portobello mushroom, finely diced
- 1/2 cup of Puy lentils, cooked and rinsed
- 1/2 glass of red wine
- 675ml tomato sauce + a bit of water
- 1 handful of fresh basil, chopped *save a bit for garnish
- 1/4 tsp of dried oregano
- 1 bay leaf
- Salt & pepper to taste
- Grated parmesan and fresh lemon zest to garnish
- A drizzle of olive oil
- Pasta of your choice
Drizzle some olive oil in a large saucepan on medium heat and drop your veggies and garlic in. Cook until veggies have softened and then add your lentils. Turn up the heat a bit and add red wine. Let alcohol evaporate then add tomato sauce, herbs, salt & pepper and then a little bit of water if the sauce is to thick. Bring to a boil and then put on low heat and let simmer for at least 30 minutes. Meanwhile cook your pasta. When it’s ready drain water and then add to sauce. Serve in pasta bowls with some freshly grated parmesan, fresh chopped basil, a drizzle of olive oil and a bit of freshly grated lemon zest.
WHY IT WORKS
Sangiovese loves vegetarian food for the simple reason that it’s usually more acidic and not as fatty. A low acidity wine tends to make acidic food taste bland so by pairing a tomato-based dish (which is highly acidic) with this wine then you make the flavours pop! The fresh herbs also accentuate the herbal notes in the wine itself and make the wine taste fruitier.
Can’t go wrong with Chianti!
San Felice Il Grigio Riserva 2013, Italy (26,30$)
Berardenga Felsina Chianti Classico 2013, Italy (29,60)
Fontodi Chianti-Classico 2014, Italy (32,75$)