My latest "go-to" pasta sauce is a simple tapenade. For the version I made for "date night" last night, I roasted one red pepper, some Vidalia onion, and two cloves of garlic. I whirled this in my food processor with a mix of black and green olives, fresh basil, some olive oil, a few mint leaves, and a few shakes of Jane's crazy salt. (The lights went out briefly in the middle of making it due to strong storms, but luckily they come back on!) Mixed it with whole wheat penne pasta from Whole Foods and a few multicolored farmer's market cherry tomatoes. It paired surpisingly well with a very nice Domaine de l'Eule Chardonnay - a four star pick from our WSJ wine club. Very tasty
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