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WINE.
DEMOIS Chinon Vieilles Vignes 2004 — beautiful smoky nose, graphite and roasted berry fruit; the mouth is dry and fresh, with dark chocolate and raspberry. (More about this wine.)
FOOD.
Pasta with Goat Cheese, Tomato, and Zucchini — a simple, delicious pasta that’s great for a crowd; we serve this regularly all summer long. Remember to reserve some cooking liquid to help distribute the goat cheese. High quality canned tomatoes can be substituted if ripe fresh ones are not available. Recipe below:
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PASTA WITH GOAT CHEESE, TOMATO AND ZUCCHINI
10 ounces pasta
2 small zucchini, scrubbed, trimmed, quartered lengthwise, and sliced thin crosswise
1/4 cup olive oil
5 ounces soft mild goat cheese cut into pieces
1 large tomato peeled seeded and diced
½ cup chopped fresh basil leaves
Cook pasta until al dente and drain well reserving about 1/2 cup of the cooking liquid.
In large skillet saute the zucchini in the oil until it is golden brown on the edges and season it with salt and pepper.
Add the pasta and saute the mixture, stirring for 3 minutes.
Remove the skillet from the heat, stir in the goat cheese and as much of the reserved cooking water as necessary to form a sauce.
Stir in the tomato, the basil and salt and pepper to taste and serve the pasta immediately. Serves 4.
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