Drunken Zinfandel Pasta and Esola Zinfandel
1 tablespoon extra virgin olive oil
1 large garlic clove, cut into 3 pieces
1/2 teaspoon red hot chili pepper
1-1/2 cups Zinfandel wine
8 ounces spaghetti
pinch of salt
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
Bring a large pot of well salted water to a boil.
In a large skillet, heat oil, garlic and chili pepper on low heat. Gently cook about 5 minutes, being careful not to let the garlic burn. Remove the garlic and add the red wine. Increase the heat to medium.
Add pasta to boiling water and cook for only about 3 minutes. Drain well and add to the skillet, tossing in the wine with tongs until wine is absorbed and pasta is cooked, about 2 more minutes. Test pasta for doneness. Taste for salt and add what you feel it needs. Toss with the cheese and parsley and serve.
Recipe Courtesy of: The Italian Dish, theitaliandishblog.com