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Recipe Name: Alessandro Giuntoli's Pasta With Red Wine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 3

1/2 Cup(s) Extra-virgin olive oil
1 Tablespoon(s) Minced garlic
1 Teaspoon(s) Red pepper flakes, or to
1 Pound(s) Spaghetti
Freshly ground black pepper
to taste
1 Bottle Red wine such as
Chianti Classico
1 Tablespoon(s) Butter
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 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 3/4 of the bottle of wine (a little more than 2 cups); bring
to a boil and maintain it there. When pasta begins to bend -- after
less than 5 minutes of cooking -- drain it and add it to the wine
mixture. Cook, stirring occasionally, adding wine a little at a time
if the mixture 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. Recipe Source: St. Louis
Post-Dispatch - 07-13-1998 By Mark Bittman, New York Times News
Service Formatted for MasterCook by Susan Wolfe -
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 601
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 10.2mg
Sodium: 110.3mg
Potassium: 358.1mg
Carbohydrates: 114.3g
Fiber: 5g
Sugar: 4.1g
Protein: 20g

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