Fresh Tomato & Anchovy Sauce with Spaghetti {featuring Segura Viudas Estate Sparkling Wines}

This is a favorite dish for me. It takes you to Italy without leaving home. It is easy to prepare and tastes expensive!

Fresh Tomato & Anchovy Sauce with Spaghetti {featuring Aria Sparkling Wines}

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Ingredients

Units USM Scale 1x2x3x

• 6 - 8 fresh tomatoes - quartered
• 3 cloves garlic - chopped
• 1 bunch of scallions - chopped
• 2 oz. can of anchovies with capers and olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 1/4 cup raisins
• 1/4 cup fresh parsley - chopped
• 2 tbs. olive oil and more for drizzling
• Fresh grated Parmesan cheese or Romano cheese
• 1 lb. of your favorite spaghetti

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Instructions

1. Heat a large frying pan with olive oil. Add the scallions and sauté on a low heat for a minute or two.
2. Add the garlic and the tomatoes and continue to sauté until the tomatoes soften.
3. Gently mash the tomatoes with a potato masher.
4. Add the anchovies and mash the sauce once again with the potato masher. Add the seasonings, parsley and the raisins; cover and turn the heat off. Gently; heat the sauce on low when the spaghetti is ready.
5. Prepare the spaghetti as directed.
6. Plate the spaghetti in a serving dish. Drizzle and little olive oil over the spaghetti; add a dash of red pepper flakes, black pepper and grated cheese.
7. Top with the sauce and toss.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Main Dish

Living the Gourmet is pleased to present the sparkling wines of the Segura Viudas Estate.

The Segura Viudas Estate, located in Sant Sadurni d'Anoia, Spain, has a long and storied history, dating back nearly a thousand years. The estate began its history as an inhabited watchtower in the 11th century, before being converted into a Catalan country house roughly two-hundred years later, which provided all sorts of produce for the local monastery - including wine grapes.

It was not until the 1850s, however, that Segura Viudas began producing the cavas for which it is now world renowned. Since that time, the Estate has become one of the world's top producers of sparkling wine, and has garnered a reputation as crisp and pristine as the cavas on which it is founded.

Living the Gourmet had the opportunity to sample two of the Estate's cavas, the Estate Extra Dry, and the Brut.

The Estate Extra Dry is a slightly less dry cava. Fermented for a minimum of nine months, the Estate Extra Dry is a complex blend of ripened fruit with only subtle acidity, and a light texture. With an intense nose and a combination of floral-backed fruity notes, the Estate Extra Dry is an elegant wine with just a touch of sweetness carried on its yeasty aromas.

Upon sampling the Estate Brut, one is instantly aware of its white fruit and citrus aromas. However, its prime feature is its persistent mousse, and light tropical notes, accompanied by subtle though ever-present floral notes. While featuring a balanced acidity, it is a refreshing cava, with a smooth finish.

As the winemakers suggest, I would pair the Brut alongside fish, preferably shellfish, or a shellfish sauce with pasta. The Estate Extra Dry would pair perfectly either with a spicy dish, goat cheese, feta, or as an aperitif.

It was a pleasure sampling these wines, and Living the Gourmet can easily recommend the cavas of the Segura Viudas Estate to our readers.

Enjoy with Love,
Catherine
xo

**I received this product for review. All opinions expressed are my own.
**Linking up to these parties & Wow Us Wednesday