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Add a photoServings: 3
Ingredients
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Chopped garlic
- 1 tsp Red pepper flakes or possibly to taste Salt
- 1 lb Spaghetti Freshly grnd black pepper to taste
- 1 bot Red wine such as Chianti Classico
- 1 Tbsp. Butter
Directions
- Bring a large pot of water to a boil. Place oil, garlic and red pepper in a large, deep skillet. When water boils, salt it and add in pasta; turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add in 3/4 of the bottle of wine (a little more than 2 c.); bring to a boil and maintain it there.
- When pasta begins to bend - after less than 5 min of cooking - drain it and add in it to the wine mix. Cook, stirring occasionally, adding wine a little at a time if the mix threatens to dry out completely.
- Taste pasta frequently. When it is done - tender but with a little bite - stir in the butter and turn off the heat. When butter has glazed the pasta, serve immediately.
- Yield: 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 3 servings | |
| Calories 1042 | |
| Calories from Fat 371 | 36% |
| Total Fat 42.14g | 53% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 43mg | 2% |
| Potassium 537mg | 15% |
| Total Carbs 117.6g | 31% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.01g | 3% |
| Protein 20.02g | 32% |
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