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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Red Wine Pasta with Romano

Real Simple MAY 2007

  • Yield: Makes 4 to 6 servings
  • Prep time:15 Minutes
  • Other:5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 3g
  • Cholesterol: 45mg
  • Sodium: 435mg
  • Carbohydrate: 52g
  • Fiber: 1g
  • Sugars: 0g
  • Protein: 14g
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Red Wine Pasta with Romano recipe

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