Spaghetti with Red Wine and Pecorino
Photo by: CIA/Ben Fink
As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut.
ingredients: Add all to shopping list
1 pound spaghetti
Salt, as needed
1/4 cup extra-virgin olive oil, plus more for drizzling before serving
3 cups good quality light, dry red wine
3/4 cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano
Salt, as needed
1/4 cup extra-virgin olive oil, plus more for drizzling before serving
3 cups good quality light, dry red wine
3/4 cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano
directions:
1. Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.
KITCHEN COUNTER:
Nutrition analysis with tomato per 8-ounce serving: 540 calories, 17g protein, 62g carbohydrate, 16g fat, 670mg sodium, 20mg cholesterol, 2g fiber
Also try this One-Pot Spaghetti Supper.
This recipe and more can be found in The Culinary Institute of America’s "A Tavola!," available now.
