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Alessandro Giuntoli's Pasta with Red Wine

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St. louis p


  • 1/2 c Extra-virgin olive oil
  • 1 tb Minced garlic
  • 1 ts 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 tb Butter


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 -
Converted by MM_Buster v2.0l.