Seafood pasta and Marlborough Sauvignon Blanc. Some pairings are simply meant to be.
As a committed pescatarian and lover of tagliatelle, our Cellar Door Manager Nigel has matched this delicious tuna pasta, made with sweet yellow baby tomatoes and capers, with our newly released Reserve Sauvignon Blanc 2026.
Pour a glass, gather around the table, and enjoy .
Serves 4
Recipe
Ingredients:
250g dried tagliatelle pasta
360g Sabato yellow baby tomato pasta sauce*
3 Tbsp capers in brine, drained
240g yellowfin tuna in oil
2 Tbsp extra virgin olive oil
Rock salt
Chilli pepper
Black pepper
Basil
*Available from our friends at Sabato or make it yourself. Just gently simmering together 500g Datterina yellow baby tomatoes with a dash of extra virgin olive oil and iodised salt.
Method:
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain pasta.
In a pan, heat some oil and fry the capers until crispy. Add the tuna and pasta sauce, then season with salt to taste.
Stir in fresh basil and mix well, then toss in the cooked pasta.
Season with black pepper and a pinch of espelette pepper for a delightful kick.
Garnish with more fresh basil, serve, and enjoy!
Recipe courtesy of Sabato, the source of superb Mediterranean ingredients.
