I’ve been wanting to try this recipe for red wine pasta that I came across in Real Simple for quite some time now. So, on my way home yesterday I stopped into my local wine shop and asked for their cheapest bottle of red (turns out my roommate and I often purchase the magnum size of their cheapest red – we call this living on a budget in Brooklyn).
The recipe was simple enough (pun intended?) and my friend Nicky thought it was pretty tasty:
We did both agree that it needed a bit of a kick so I added a few squeezes of actual lemon juice and a dash of garlic pepper and this seemed to do the trick. The only other change I made to this was using quinoa linguini instead of regular linguini. Sadly, the key ingredient – the red wine – was not a very apparent flavor in the dish. Maybe next time, I need to shell out some more dollars and invest in a slightly more flavor-packed bottle?
Here is the Real Simple recipe:
- 1 pound dried linguine
- 2 tablespoons kosher salt
- 1/2 bottle (1 1/2 cups) red wine
- 1 1/2 tablespoons extra-virgin olive oil
- 1/3 cup (2 ounces) shaved Romano
- 1/2 teaspoon black pepper, preferably cracked
- 1 teaspoon grated lemon zest
- Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes.
- As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.
- Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.
(fancier bottle of wine pictured here)