Alessandro Giuntoli’s Pasta With Red Wine
| 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)
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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