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Red Wine Pasta with Romano

Photo: Marcus Nilsson
Prep time 15 mins
Other time 5 mins
Yield Makes 4 to 6 servings

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

Nutrition Information

  • calories 375
  • caloriesfromfat 19 %
  • fat 3 g
  • satfat 3 g
  • cholesterol 45 mg
  • sodium 435 mg
  • carbohydrate 52 g
  • fiber 1 g
  • sugars 0 g
  • protein 14 g

How to Make It

  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.