When I got home I saw that my wife opened a bottle of a Corvina/Cab blend from Italy last night to have a night cap and most of it is still in the bottle. So I'm making pasta puttanesca tonight. The sauce is capers, garlic, olives (Kalamata (black) and Sicilian (green), sliced thin), anchovies, plum tomatoes, garlic, olive oil, red pepper flakes (I still have a tiny bit from shovelhd ... totally awesome!), fresh basil, pinch of sugar (if needed, depending on the tomatoes), and some fennel seed (but not too much!). Yes, I did say garlic twice. It needs lots of garlic.

I've made this without the anchovies for "veggie" folks and it is still very good. I just added some salt. It is just a nudge better with anchovies instead,