Valentines Day is an excuse for Wilson and to purchase a special bottle of wine.  A few months back, we decided to no longer exchange gifts for any occasion but instead to select a highly rated and pricey bottle of wine to compliment a meal of my preparation.  For Valentines Day, I decided to make a favorite of Wilson's, angle hair pasta with Puttanesca sauce along with ciabatta and polenta.  With this decided it was off to our local wine shop where we allowed the owners to choose a wine for us.  An Italian meal logically suggested an Italian wine.  The wine selected for us was a 1999 Sangiovese of the Brunello di Montalcino Region, produced by Valdicava.  Receiving 93 points from Robert Parker and 94 points from Wine Spectator. 

As is always the case with us, we started our evening off with a cocktail.  This evening it was a Ginger Martini, our recent favorite we can't get enough of.

I keep trying different Ciabatta recipes and where as the flavor of the bread is very good, I can't seem to achieve the big holes and airiness that Cibatta should have.  I suspect my recipes have too much hydration but don't know for certain.  I will just have to keep experimenting until I get it right.

A bit more wine was poured and I served the Puttanesca atop angle hair pasta for Wilson and grilled eggplant for myself.

To accompany our last glass of wine I served polenta with two different toppings;

Sundried tomato spread and pesto.

Balsamic roasted onions and bell peppers with gorgonzola and drizzled with balsamic reduction.

With the wine bottle sadly empty and dinner happily consumed it was on to dessert.  Always trying to keep our food healthy and low calorie, I served some organic fruit with a little Nutella.  Nice and light but also feeling indulgent at the same time.

Pasta Puttanesca

½ package angle hair pasta

3 T. olive oil

6 garlic cloves, minced

½ tsp. crushed red pepper flakes

2 14-oz cans diced tomatoes, with liquid

½ cup kalamata olives, sliced

3-4 T. capers, drained

4-5 stalks fresh basil, leaves removed

parmesan cheese

Heat a large frying pan over low heat, when hot add the oil then the garlic and red pepper flakes.  Cook, stirring, until aromatic, 1 to 2 minutes.  Add tomatoes with their liquid, olives and capers.  Bring to a boil.  Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat and add the basil leaves, ripped into small pieces.

Place pasta on plate and ladle sauce over pasta. Garnish with fresh parmesan cheese.