- 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
- 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
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.