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Pasta With Red Wine
For the wine, rarely look further than a Chianti.
Serves: 3-4
Ingredients
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
Salt
1 pound spaghetti
Freshly ground black pepper
1 bottle Red wine
1 tablespoon Butter
Method
- Bring a large pot of water to a boil. Cook pasta as usual, stirring.
- Place oil, garlic and red pepper in a large, deep skillet. Turn heat under skillet to high. 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.
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