Alessandro Giuntolis Pasta With Red Wine Recipes

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RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

RED-WINE SPAGHETTI WITH BROCCOLI



Red-Wine Spaghetti with Broccoli image

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Parmesan     Broccoli     Red Wine     Gourmet

Yield Makes 4 main-course or 8 first course servings

Number Of Ingredients 11

1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

  • Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
  • Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

SPAGHETTI WITH OCTOPUS BRAISED IN RED WINE



Spaghetti With Octopus Braised In Red Wine image

Provided by Mark Bittman

Categories     dinner, pastas, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

6 tablespoons olive oil
1 carrot, peeled and chopped
1 medium onion, peeled and chopped
1 celery stalk, chopped
Salt to taste
2 medium octopuses, about 12 ounces each, cut in half the long way
Freshly ground black pepper to taste
2 cups dry red wine
1 bay leaf
1 clove garlic, minced
1 pound spaghetti or linguine
2 tablespoons butter
16 cherry tomatoes, cut in half
1/2 cup roughly chopped basil

Steps:

  • Place 2 tablespoons olive oil in large skillet or saute pan, and turn heat to medium-high. Add carrot, onion and celery. Sprinkle with pinch of salt, and cook, stirring occasionally, until onion becomes translucent, about 5 minutes.
  • Add octopus, along with some pepper and a little more salt. Cook, stirring, for 1 minute, and then add wine, bay leaf and garlic. Cook until octopus is tender, for about 1 hour (check with point of sharp knife). Remove octopus, and cut into bite-size pieces. Return octopus to skillet, and turn heat to a minimum.
  • Meanwhile, bring large pot of water to boil, and salt it. Fifteen minutes before eating, begin cooking pasta. When it is barely tender but not nearly tender enough to eat, drain it, reserving about 1 cup cooking liquid. Add pasta to octopus mixture, with half the reserved liquid. Cook until pasta is tender but not mushy; add remaining liquid if needed to keep mixture from drying out.
  • Add remaining olive oil, along with butter, cherry tomatoes and basil. Stir until butter melts, and then serve.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 5 grams, TransFat 0 grams

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