Miami Living Magazine

Jason George

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Page 153 of 211

Wining & Dining: Home Edition Whip up these recipes tonight Recipes complements of Santa Margherita USA, based in Miami Vegan Spaghetti Alla Puttanesca Servings: 4-5 Pairs with Santa Margherita Chianti Classico Riserva INGREDIENTS • 1 lb spaghetti • 28 oz canned crushed tomatoes • 6 oz tomato paste • ½ tsp crushed black pepper • ¾ tsp crushed chili pepper • ½ 8 oz can of black olives, rinsed and halved • ½ jar 8 oz pitted green olives, rinsed and halved • 2 tbsp of capers, rinsed • 2 tbsp red wine vinegar • ⅛ cup olive oil • 1 tbsp avocado oil • 2 tbsp shredded fresh basil • Salt to taste DIRECTIONS On medium setting, heat oil in a heavy, deep pan. Add tomato paste and crushed tomatoes and stir well. Add dry spices and herbs stir and bring sauce to a simmer. Add olives and capers. Cover and simmer for 20 minutes. Meanwhile, cook pasta in a pot of boiling water until just al dente. Drain and add to the sauce, mixing well. Serve garnished with uncooked capers and olives. Santa Margherita Chianti Classico Riserva ($24.99) This ruby colored wine, in particular, makes a perfect pairing with hearty, red sauces through its vigorous tannins and fresh acidity, followed by an aroma of forest fruits and sweet spice against a backdrop of herbs and autumn leaves.

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