Recipe for Simple Pasta Provençal

Recipe for Simple Pasta Provençal

If it grows together, it goes together. When in doubt about pairing a wine with food, always look to the local fare in the region where the wine is made, for hints on what ingredients to use. It’s really that simple… and delicious.

If you love cooking as much as we do, we hope you’ll appreciate this simple Pasta Provençal You can increase the enjoyment by sharing the kitchen with a loved one, as well as sipping a glass of your current wine obsession. We’ve included our wine pairing recommendations below. Cheers! 


Check out this recipe that will pair perfectly with Provence rosé:


  • Aioli
  • 4 cloves garlic
  • 1⁄2 cup olive oil
  • 1 large egg
  • 1 egg yolk
  • 1⁄2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb bucatini or pasta of choice
  • 10 oz. cherry tomatoes
  • 6 oz. black or green olives, sliced
  • 1⁄4 red onion, finely sliced
  • 4 oz pancetta or lardons, fried
  • 2 tbsp olive oil
  • Fresh basil


    1. Fill a stockpot with 4 quarts of water and bring to a boil. Once boiling, place the
      pasta in the boiling water and subtract 2 minutes from the cooking time for al
      dente. Once done, reserve 1 cup of pasta water and drain the rest.
    2. Make the aioli by mashing the garlic in a mortar and pestle, or mince very finely.
      Combine in a medium bowl with the remaining ingredients and whisk vigorously (or
      use an immersion blender). Whip together until the mixture emulsifies into a thick,
      mayonnaise consistency.
    3. Spread the cherry tomatoes out on a rimmed baking sheet and coat evenly with
      olive oil. Broil on high for 5-10 minutes or until the skins are blackened.
      In a large saucepan over medium heat, add olive oil. Add the slightly undercooked
      pasta and the reserved water.
    4. Slowly add the aioli to the pasta, continuously stirring so the egg doesn’t overcook.
      Add the olives, tomatoes, and onions and cook for 3-5 minutes, allowing the sauce
      to thicken.
    5. When the pasta is thick and creamy, remove from heat. Season to taste with salt
      and pepper. Plate the pasta and top with the fried pancetta and herbs.

Our Orange Simple Pasta Provençal wine pairing recommendations:
You can’t go wrong with a medium-bodied red wine.  For inspiration, check out our latest selection of premium wines. 

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