unique and delicious red pasta served
especially in Italy, this is a
First Course entree
that is different from the rest, all you need to serve is
just 1 ounce per person for a beautiful pasta
course presentation, I am sure your
dinner guests will take special note
Spaghetti Cooked in Red Wine
source: recipe and
photograph created by www.finedinings.com
Serves 8
8 ounces spaghetti
1 bottle Zinfandel wine, 750 ml, (3-1/4 cups)
2 cups water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
1/4 cup butter, softened
5 garlic cloves minced
Salt and Pepper, to taste
1/4 cup Parmesan cheese, coarsely grated
3 fresh scallions, thinly sliced for garnish
fresh basil sprigs for
garnish
In a large pot bring Zinfandel, water and sugar to a boil; add spaghetti and cook
according to package directions. Drain well and toss with 2
tablespoons olive oil. In a microwave container cook butter and garlic
together for 30 seconds, add to the drained red pasta, stir in salt and pepper.
Heat 8 plates. Place 1/8th of the pasta in a tea
cup; twirl using a long-tined fork, slip off onto a heated
serving plate piling as high as possible. Repeat this procedure for all servings.
Sprinkle with Parmesan cheese, scallions and add basil sprigs for garnish and
serve.
Wine
recommendation: Zinfandel
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