Red Wine Pasta with Romano |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 pound dried linguine |
2 tablespoons kosher salt |
1/2 bottle (1 1/2 cups) red wine |
1 1/2 tablespoons extra-virgin olive oil |
1/3 cup (2 ounces) shaved romano |
1/2 teaspoon black pepper, preferably cracked |
1 teaspoon grated lemon zest |
Directions:
1. Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.Tip: Freshly cracked black pepper has a more assertive flavor than finely ground. To crack whole peppercorns, place them in a resealable plastic bag and press firmly with the flat side of a chef's knife or the bottom of a heavy skillet.
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