Today, a very flavorful kind of pasta cooked many times in the kitchens of the Pandolfini Estate during our culinary classes for foodies and pros.
Extra-virgin olive oil – 1/2 cup
Minced garlic – 1 tablespoon
Red pepper flakes to taste – 1 teaspoon
Spaghetti – 1 pound
Red wine such as Chianti Classico – 1 bottle
Butter – 1 tablespoon
Freshly ground black pepper
Boil a large pot of water.
In a skillet, add the oil, red pepper, and garlic.
When the water begins to boil, add salt and pasta, and stir occasionally.
When the garlic turns brown, add salt and pepper and 3/4 bottle of the wine.
When the pasta is cooked, drain it and add it to the wine mixture.
Cook for some more time by occasionally adding wine not to keep the contents dry.
When the pasta is tender, add the butter and remove from the flame.
Relish the yummy pasta in salsa di vino!