|Aglio olio sauce|
This quick pasta dish is one of my all time favorite suppers. It combines two of some of my most favorite things... red wine and pasta!
Here is how to do it:
For the aglio olio sauce:
Heat a small saute pan. Add olive oil and heat. Add chopped garlic, parsley, scallions, salt and red pepper flakes. Cook for 3 minutes and take off heat.
For the drunken spaghetti:
Add linguine to boiling water and cook half of the time the directions read. (If the pasta takes 10 minutes to cook, add it to the boiling water for 5 minutes).
Drain the half cooked pasta and return to an empty pot. Cover the pasta with red wine. (It doesn't matter what kind. This is a great use for a 2 buck Chuck!) Usually, 1 pound of pasta needs 1 full bottle of wine. Bring back to a boil and cook until the pasta is al dente and has absorbed most or all of the wine.
Strain and toss in the aglio olio sauce. Top with Parmeseam cheese.
|The finished close up!|