WINE-COOKED SPAGHETTI – Recipe by Piero Benigni – This little known and uncommon dish is simple, tasty and with a great smell. Try and remember it for a long time!
Ingredients for 2 persons
- 170 gspaghetti (6 0z)
- 350 mlred wine (3 1/2 cups, about half a bottle)
- 2 clovesgarlic
- 30 gcheese (1 oz, parmesan or pecorino)
- 1 sprigparsley
- chili pepper (red hot, at taste)
- 2 spoonsolive oil
- black pepper (at taste)
Tools for wine-cooked spaghetti
- Cooker
- Pot
- Pan 12″ size
- Chopping Board
- Knife
- Colander
- Wooden fork
- Scale
Chop parsley. Remove the core from garlic and cut it in not too small pieces. Bring a large pot of lightly salted water to a boil, then add spaghetti. Soon after, put 2 spoons of olive oil in the pan and start browning the garlic over a mild flame. Add some red hot chili pepper at your taste. Do not overcook garlic: when it is of a nice yellow colour, reduce the flame, stop browning by adding 2 spoons of pasta water and wait for spaghetti.
When spaghetti are half-cooked, say after 4-5 minutes of real boiling, drain them and add into the pan. Save 2 large cups of the boiling water. Add a good pinch of parsley, pour a glass of wine and carry on cooking over a high flame, stirring or sautéing frequently.
Add more wine in small quantity when needed, up to half of the bottle, then if necessary use the pasta water, 2 spoons at a time.
When the pasta is al dente turn off the flame, add the cheese and stir well. Serve quickly and spread some more cheese and parsley on top. Some black pepper too, if you like.
Link of wine-cooked spaghetti and others
SPAGHETTI AGLIO OLIO PEPERONCINO