Michele Scott

Dead Bodies

Dead Bodies

Discovering dead bodies is not my forte, or actually maybe it is considering they seem to cross my path on a regular basis amidst the golden hills of Napa Valley. I had no idea it would be a trend for me, but a few years later it still seems to be happening. I can let readers know that in the next Nikki Sands installment, I am swept away to another very exciting country where I am pretty sure that I will find a mystery or two. Good news is that along with the mystery, you can always count on the fact that I will be dining on delicious meals and drinking great wine.

In the meantime, I will add another recipe and wine pairing to my growing list, and hope you will give it a whirl. I can’t take credit for this one. It comes from one of my favorite chefs from Food Network Giada De Laurentiis. If you love to cook and don’t own a Giada cookbook, do yourself a favor and get one. I haven’t made a meal yet from her that I haven’t absolutely loved.  If you choose to have a glass of wine with this recipe, I think something white and light is nice. I would lean toward a Pinto Grigio. My favorite right now is Mezzacorona Pinot Grigio 2009. It’s light and fruity with just the right amount of citrus.

Cheers,
Nikki

  • Kosher salt
  • 12 ounces linguine
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 cup roughly chopped kalamata olives
  • 1 28-ounce can San Marzano plum tomatoes
  • 4 basil leaves, torn, plus more for garnish
  • 1 5-ounce can albacore tuna, packed in olive oil
  • Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

One Response to Dead Bodies

  1. Rick Diachenko says:

    Wow I am in total love with her! She is gosh darn beautiful and not to mention a really good actor. I don’t think the show V is all that good, however I watch it anyway just so I can see her. And I don’t know if you’ve ever seen her do an interview but she is also rather funny and it all seems to come so natural for her. I personally never even heard of her before The V, now I’ll watch anything she’s on.

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