Red wine is an almost universal accompaniment to pasta mealsóso much so that many people donít even consider having a glass of white instead. But as Marthaís guest Gina Gallo, granddaughter of Julio Gallo, explains, either shade may be the perfect pasta complement. To figure out which is best, simply look to the sauce.

A spicy sauce, such as this arrabbiata made with red bell peppers and garlic, calls for a robust, peppery red, like a Zinfandel. A full-bodied Chardonnay, however, goes well with lighter sauces, like Ginaís familyís Sicilian pesto. For this recipe, made with mint leaves, red-pepper flakes, and blanched almonds, Gina chooses a Chardonnay with a buttery texture and subtle, nutty flavor.
Serves 4
6 medium red bell peppers
18 plum tomatoes
12 medium cloves garlic
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1. Heat oven to 425į. Place peppers, tomatoes, and garlic on a large baking sheet. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Roast until soft, wilted, and charred, about 30 minutes.

2. Transfer peppers to a shallow bowl. Set aside to cool. Peel, and seed.

3. In the bowl of a food processor fitted with a steel blade, combine roasted peppers, tomatoes, garlic, and remaining 2 tablespoons olive oil. Process until chunky. Season to taste.

Serves 4
4 ounces (about 3/4 cup) whole blanched almonds
4 medium cloves garlic
28 medium basil leaves
11 sprigs flat-leaf parsley
11 medium mint leaves
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Crushed red-pepper flakes
1. Heat oven to 350į. Spread almonds on a small baking sheet. Bake until light golden brown, 5 to 7 minutes. Transfer to a shallow bowl, and set aside to cool.

2. Combine almonds, garlic, basil, parsley, mint, and oil in the bowl of a food processor. Process until well combined. Season to taste with salt, pepper, and crushed red-pepper flakes.