Alessandro Giuntoli’s Pasta With Red Wine

Jesus’ burden for the lost multitude resulted in His instruction to pray that the Lord would send laborers into the harvest field (Matthew 9:38). In His deep burden for the unsaved He commanded prayer for the saints instead of the sinner. Likewise, the apostle Paul requested prayer for both the opportunity to witness (Colossians 4:3) and the courage to present the gospel (Ephesians 6:19-20). To pray for our lost friends is a naturally loving instinct, but it is God’s Word that guides us how to do so. It instructs us to pray that the Lord would send someone into their lives who would have the opportunity and the freedom to clearly present the gospel.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
	St. Louis	Post1, St. louis p	3	Servings

INGREDIENTS

1/2	c	Extra-virgin olive oil
1	T	Minced garlic
1	t	Red pepper flakes, or to
		taste
		Salt
1	lb	Spaghetti
		Freshly ground black pepper
		to taste
1		Bottle Red wine such as
		Chianti Classico
1	T	Butter

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. Yield: 3 servings.  Recipe Source: St. Louis
Post-Dispatch - 07-13-1998 By Mark Bittman,  New York Times News
Service  Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 601 Calories From Fat: 53 Total Fat: 6.2g Cholesterol: 10.2mg Sodium: 110.3mg Potassium: 358.1mg Carbohydrates: 114.3g Fiber: 5g Sugar: 4.1g Protein: 20g