Alessandro Giuntoli's Pasta With Red Wine

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Red pepper flakes - or to taste
		Salt
1 lb	454g / 16oz	Spaghetti
		Freshly ground black pepper - to taste
26 2/5 fl ozs	750ml	Red wine such as Chianti Classico
1 tablespoon	15ml	Butter

Recipe Instructions

Bring a large pot of water to a boil. Place oil, garlic and red pepper in a large, deep skillet. When water boils, salt it and add pasta; turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there.

When pasta begins to bend -- after less than 5 minutes of cooking -- drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.

Taste pasta frequently. When it is done -- tender but with a little bite -- stir in the butter and turn off the heat. When butter has glazed the pasta, serve immediately.

Source:
St. Louis Post-Dispatch - 07-13-1998 - By Mark Bittman, New York Times News Service

Rating

Average rating:

7.5 (2 votes)

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