Pasta Putanesca Recipe courtesy of St. James Winery

Ingredients: 1/4 cup St. James Winery Chambourcin 3 tbsp olive oil 2 cloves garlic, chopped 1 tbsp shallots, chopped 1 large can (28 oz) of peeled tomatoes 1/2 tin of anchovies 1/4 cup of capers, rinsed 3/4 cup green olives, halved 1 tsp crushed red pepper flakes 1/4 cup fresh basil, chopped 1 box penne pasta Parmesan cheese Method: Heat olive oil in large skillet. Add garlic and shallots and sauté. Add tomatoes and wine and sauté until tomatoes begin to break apart. Add anchovies, capers, olives, red pepper flakes and basil. Cook, stirring occasionally for 15 minutes. Meanwhile, cook pasta according to package directions, drain and add to the sauce. Toss pasta and sauce. Serve in bowls and top with Parmesan cheese. Serves 6.