Inspired by the recipe “Alessandro Giuntoli’s Pasta With Red Wine.”

1 lb spaghetti
1 tsp salt
1/2 cup extra-virgin olive oil
1 tbsp minced garlic
1 tsp basil
1 bottle dry red table wine
fresh ground black pepper
1 tbsp butter

Bring a large pot of water to boil. Place oil, garlic and basil in a large, deep skillet. When water begins to boil, add salt and pasta then turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle with pepper and add about 2 cups of wine (3/4 of the bottle), bring to a boil and maintain there (garlic will look bright pink at first, but don’t panic).

When pasta beings to bend, after about 5 minutes of cooking, drain it and add it to simmering wine mixture. Cook, stirring frequently to coat pasta, adding wine a little at a time if the mixture starts to dry out completely.

Test pasta every couple minutes. When it is done, tender but with a little bite to it, stir in the butter and turn off the heat. Pour into a warmed bowl.

Extra Credit: saute sliced mushrooms in remaining 1/4 bottle of wine and 1 tbsp of butter.

This entry was posted on Saturday, November 18th, 2006 at 4:47 am and is filed under Main Dishes, Recipes, Rice & Pasta. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.