Oceano Wine bottle chilling in bucket

Pasta and Wine pairing is an art that goes back to, well, the beginning of pasta. Historians are not quite sure when pasta was invented but they agree it could have been anywhere between 4th century B.C. to 13th century A.D. Either way, we know that wine stretches as far back as the Neolithic period (8500 B.C.). I bet you didn’t know you were going to get a history lesson about pasta and wine.

Oceano’s 2019 Pinot Noir is a fruity and diverse red wine with a nose of strawberry, raspberry, red currant, violets, vanilla, and sweet tobacco. The mouth also includes pomegranate, blueberry, anise, and just a hint of cocoa. This medium bodied wine is light on acidity to counter the robust tomato in the pasta sauce aiding in bringing the bright, delectable notes to the forefront of your palate making it the best wine with pasta and red sauce. 

This recipe was provided by Chef Maria Loi, otherwise known as “the Greek Martha Stewart.” Not only is she a world class chef, but she is an author, restaurateur , Greek food ambassador, healthy lifestyle expert, TV personality, and chums with a couple of U.S. presidents.   She has helped thousands of readers lose weight through her book, “The Greek Diet” and her pasta is sold worldwide. If you’re looking for the “real deal” pasta recipe, you’ve come to the right place. 

bowl of fettuccine pasta with tomato sauce

Ingredients for 4-6 people:

1 medium onion, diced

10 tablespoons Extra virgin olive oil

2 garlic cloves, minced

2 cans (14.5 ounces each) organic diced tomatoes, drained

2 cups water

Salt and Pepper, to taste

16 oz Helios Kordonia Pasta 

Fresh basil or mint, for garnish


1. Preheat a large skillet over medium heat for about 5 minutes. Add the onions and sauté until softened and translucent, approximately 5-6 minutes.

2. Stir in 4 tablespoons olive oil and when hot, add the garlic,tomatoes, 2 cups water, and salt and pepper to taste. Boil uncovered over medium heat for 10 to 15 minutes to thicken the sauce.

3. Meanwhile, in a pot of boiling, salted water, cook the Helios Kordonia Pasta until al dente (softened, but still firm), approximately 7-8 minutes.

4. Drain the pasta and add it to the pot of tomato sauce; toss to combine, and allow the Kordonia to finish cooking.

5. Transfer the pasta to serving plates; drizzle with 2 tablespoons olive oil and garnish with the basil or mint

graphic for Fresh Tomato Sauce and Pasta Recipe blog post from Oceano Wines

Now that you have cooked your Helios Kordonia Pasta, it is the right time for your pasta and wine pairing. Pop open your bottle of Oceano Pinot Noir, so you and your dinner guests can enjoy the sweet and savory mixture on your taste buds. Our 2019 Pinot Noir is the best wine with pasta and red sauce.  Follow Oceano Wines on instagram for more food and wine pairings. For more fabulous recipes and healthy eating tips, check out Chef Loi’s webpage and her book, “The Greek Diet.”