Penne alla Puttanesca & Montepulciano d’Abruzzo DOC

Which wine should go with penne alla puttanesca? Aim for a Montepulciano d'Abruzzo wine that will not fade in the face of the explosive flavours of this dish. Here is a closer look at our recipe and the wine selected by our experts.

Italian red wines

A palte of penne alla puttensca on a wooden table with two forks next to it and two garlic cloves

Ingredients

400g penne
15ml olive oil
3 garlic cloves, chopped
1 small tin of anchovy fillets in oil
salt, pepper
100g green or black pitted olives
50g capers
2 tsp hot pepper flakes (pili pili or Cayenne)
500g peeled tomatoes
3 tbsp chopped fresh parsley
10 basil leaves, chopped

Preparation

Start by preparing the puttanesca sauce. Heat the olive oil in a pan. Fry the chopped garlic and the anchovy fillets in it.
Stir to melt the fish in the oil. Season with pepper.
Then add the chopped olives and the rinsed and chopped capers. Mix everything together.
Add the chilli flakes and simmer for a few minutes.
Stir in the chopped tomatoes and cook the sauce over a low heat for about 20-25 minutes. After this time, add the parsley and season with salt if necessary.
Meanwhile, continue with the cooking of the penne. Put them in a large pot of boiling salted water and cook them according to the instructions on the packet.
Drain the pasta before adding it to the sauce and mix.
Add the basil leaves before serving the penne alla puttanesca.

What Wine to Serve Wtih Penne Alla Puttanesca?

An essential ingredient of Neapolitan cuisine

For an impromptu meal with friends or a quick meal for those in a hurry, penne alla puttanesca is an excellent alternative. It is a staple for lovers of pasta and Italian cuisine.

Loved for its flavours that take you on a journey to Italy, this recipe is quick and easy to prepare. All you need is a few ingredients from your cupboard and you're in for a treat. Traditionally served with spaghetti, this pasta recipe can also be cooked with penne. In addition to the pasta, this typical Neapolitan dish is made with a tomato sauce full of character. The combination of the strong flavour of the anchovies, the sour taste of the capers, the intense flavour of the olives and the spiciness of the chilli give it its strong taste.

What type of wine goes with this strongly flavoured dish?

What wine should you drink with penne alla puttanesca? You need a wine with a strong character that can compete with the strong flavours of the anchovies.

Choose a velvety wine with a silky texture on the palate that will complement the creaminess of the pasta in sauce. Go for a wine with prominent acidity and a persistent, slightly salty finish that will rival the particular flavours of the anchovy. Ideally, we favour a pairing that enhances the cuisine: this time let's honour Italian wines!

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The Power of a Montepulciano for This Characterful Dish

To accompany a simple meal, opt for a simple wine but with a gastronomic origin. Vinatis proposes that you stay in Italy with a wine made from a 100% Italian grape variety typical of the Abruzzo region, which gave its name to the Montepulciano d'Abruzzo DOC appellation. With the Montepulciano grape variety, you will enjoy a beautiful power, roundness and velvety tannins.

Produced exclusively in the provinces of Chieti, Pascara, L'Aquila and Teramo, the appellation produces a powerful and very assertive red wine that will not be camouflaged by the strong character of the anchovy. Our experts have chosen one of the vintages capable of overpowering the strong, intense flavour of the other ingredients in our recipe.

The grape variety in the spotlight

Montepulciano

All grape varieties

Montepulciano d'Abruzzo Riserva - Antico Blasone

This Montepulciano d'Abruzzo Riserva from the Antico Blasone estate is an elegant and distinguished red wine with a fruity taste. It has a ruby colour with garnet hues and develops aromas of cherry. The nose then reveals notes of blackberry and liquorice. On the palate, this wine reveals herbaceous notes with a nice power and roundness, perfect to take over the pronounced flavours of this dish (garlic, capers, olives). Its final length on the palate resists the persistence of taste and the iodine intensity of the anchovy. Powerful but light in alcohol, the supple tannins are not rough with the spice of our dish. Moreover, thanks to the period of ageing of more than one year in cask, this "Riserva" version is more mature and tasty. Delizioso! This Montepulciano monovarietal red wine will transport you to central-eastern Italy.

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Italian red wines

Montepluciano, Aglianico, Nero d'Avola, Sangiovese... Why not discover their fruity, full-bodied and gourmet flavours?

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Birdsye view of two glasses of red wine, a bottle of red wine and a wooden chopping board with slices of bread

Montepulciano, the Emblematic Grape Variety of Central-Eastern Italy

Montepulciano Nero is a black grape variety mainly grown in Abruzzo, Marche and Umbria. Known for its main role in wines, it is the star grape variety of Montepulciano d'Abruzzo. However, care should be taken not to confuse it with Vino Nobile di Montepulciano, which is not from the same region, as it comes from Tuscany and is made mainly from Sangiovese (from the town of Montepulciano).

It gives the wine its full, velvety character and produces full-bodied red wines with good acidity and a fine tannic structure, making them particularly suitable for ageing.

These wines are made for ageing and will delight the palate with their aromas of ripe red fruit (black cherry, plum) and liquorice, with hints of leather and tobacco. This aromatic palate can be appreciated with spicy dishes, grilled meats and strong cheeses.

Montepulciano d'Abruzzo, the Oldest Appellation in Abruzzo

Located in the centre of Italy, south of the Marche region and along the Adriatic coast, the Abruzzo region is renowned for its wine production. Various appellations are produced there, in particular Montepulciano d'Abruzzo. Classified as a DOC since 1968, the latter produces exclusively red wine in the production area stretching between the provinces of Chieti, L'Aquila, Pescara and Teramo. For wines to benefit from this appellation, they must be composed of at least 85% of the Montepulciano grape variety. Needing a lot of sun to develop all their particular aromas, these grapes have a late maturity and give the wine such a pronounced character.

They particularly appreciate the clay-limestone soils with good exposure. It should be noted that young wines made with Montepulciano are just as charming as those that age for two to five years.

Although Montepulciano can be used for blends of wines, particularly with Sangiovese, it is mainly vinified as a monovarietal. It produces quality red and rosé wines that are fleshy, full-bodied and tannic. The reds offer woody aromas, good acidity and are sometimes slightly bitter. As for the rosés, the wines made from this grape variety are full of freshness and offer aromas of black fruits. For an enologist's journey through "The Boot", don't hesitate to discover the Montepulciano-based wines on Vinatis. Delicacies to be tasted urgently to appreciate all the flavours of Italy!