Sometimes, I pick a wine, then I pick a meal. It’s late and I’m tired. I just want to sit in front of the TV with a glass of wine and enjoy the rest of the night. Knowing, I can’t just have wine for dinner, I look for some quick options.
I find a loaf of Cibatta bread that really needs to be used tonight therefore I decide on Italian! The Al Dente Pasta is ready in 5 minutes and has a fresh pasta texture and flavor which I love. I try to always have several ingredients on hand at all times that are of course, non perishable and easily combined together to make a dinner that the whole family will love! It’s perfect for nights like this.
More importantly was the wine for the evening. Sometimes, the wine pairing is better than the food itself. Tonight, I chose Bella Glos Pinot Noir – 2013 Clark and Telephone. I am not a wine expert so my recommendations for pairing are based on what I like and why I like it. I love a good Pinot Noir! Where a Pinot is grown impacts the characteristics of the grape. An Oregon Pinot is lighter fruitier and has more of what I would describe as effervescent finish. The Bella Glos, from California, is darker, bolder and is smoother and silkier Pinot. However there are lots of Pinot choices and it depends on your palette. Don’t be afraid to venture and try many different kinds of wines from various regions to find wines that best suit you and your meals!
- ½ bag Al Dente Pappardelle Pasta - Cook per instruction on package
- 1 Jar Organic Marinara Pasta Sauce
- 2-3 spoonfuls Cottage Cheese
- 12 Frozen Turkey Meatballs
- White Truffle Pizza Oil - for dipping bread
- 1 loaf Chibatta Bread -Bake as directed
- Fresh Parsley -coarsely chopped
- I like to fry the meatballs first to cook through and give them color before adding sauce.
- Add the cooked, drained pasta back into the pan, add the fired meatballs, marinara sauce, cottage cheese and parsley. Cook until heated through.
- Sliced baked bread and serve with dipping oil.