Alessandro Giuntoli's Pasta With Red Wine Recipe – a delicious recipe with Extra-virgin extra virgin olive oil, garlic, Red pepper, black pepper, Red wine, Butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil.
2
Place oil, garlic and red pepper in a large, deep skillet.
3
When water boils, salt it and add in pasta; turn heat under skillet to high.
4
Cook pasta as usual, stirring.
5
As soon as garlic begins to brown, sprinkle it with some salt and pepper and add in 3/4 of the bottle of wine (a little more than 2 c.); bring to a boil and maintain it there.
6
When pasta begins to bend - after less than 5 min of cooking - drain it and add in it to the wine mix.
7
Cook, stirring occasionally, adding wine a little at a time if the mix threatens to dry out completely.
8
Taste pasta frequently.
9
When it is done - tender but with a little bite - stir in the butter and turn off the heat.
10
When butter has glazed the pasta, serve immediately.
331
kcal
Calories
33
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 c. Extra-virgin extra virgin olive oil, 1 Tbsp. Chopped garlic, 1 tsp Red pepper flakes or possibly to taste Salt, 1 lb Spaghetti Freshly grnd black pepper to taste, and more.
Yes, Alessandro Giuntoli's Pasta With Red Wine Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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