Cook 8 ounces medium pasta shells in plenty of salted boiling water until al dente. Meanwhile, heat 2 Tbsp. olive oil in a skillet over medium-high heat. Add 1 yellow onion, diced, and 1 yellow bell pepper, diced; cook until fragrant. Add 3 cloves minced garlic and 1/2 tsp. fennel seed; cook 2 minutes. Stir in 2 cans (16 ounces each) diced tomatoes, drained; 1 cup chicken broth; 1/4 cup tomato paste; 1/2 tsp. salt and 1/4 tsp. red pepper flakes; simmer 5 minutes. Stir in 12 sprigs fresh mint, coarsely chopped; simmer 2 minutes. Spoon over the pasta; top with Parmesan. Makes 4 servings.
THE WINES:
• 2013 Chateau d'Or et de Gueules Les Cimels Rose, Costieres de Nimes, France: A terrific southern French pinkie, copper-coral in hue, tasting like an unsweet watermelon agua fresca; cinsault and mourvedre grapes. $13
• 2013 Finca Museum Vinea Rosado, Cigales, Spain: This is all tempranillo, colored hot pink, and a combination of both citrus (blood orange especially) and mineral/stone tones. $18
• 2013 Tuck Beckstoffer Wines Hogwash Rose, California: Made of 100 percent grenache from cool sites in Northern California but very Provencal in style; superdry, pale copper-coral color, but big on the berry and citrus. $16
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