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Extra virgin olive oil, Olives, Pasta, Pasta dishes, Recipes, Vegetarian dishes

Pasta al vino rosso e olive

Tired of spaghetti and meatballs? Penne and marinara? If your experience with pasta begins and ends with picking a box of pasta and a jar of sauce off of the grocery store shelf, I’m here to tell you that pasta doesn’t have to be boring.

Long pastas – such as Linguine, Spaghetti, Bucatini, or Riccia – are great for this recipe. Go for something new tonight!

Step one for more exciting pasta – choose different cuts! Casa Visconti pasta comes in over 30 varieties, some of which I guarantee you won’t find anywhere else. Sure, everyone’s had farfalle and linguine, but how about casarecci? The twisted s-shaped pasta comes in short and long varieties and can instantly make any sauce more interesting. Try extreme shapes – perhaps tiny orecchiette or giant paccheri imperiale – to wake up your senses and make your meals less of a chore and more of an experience!

Step two is changing up your sauce options. Italian cuisine is full of delicious sauces which are ready in the time it takes to boil water and cook pasta. Learn just a few tricks for combining simple, delicious ingredients, and then let your imagination run wild!

For this recipe I decided to experiment with red wine and came up with a dish that’s as visually intriguing as it is tasty. You don’t have to splurge on an expensive wine, but do use one that you wouldn’t mind drinking. Add a few olives, and that’s it! Keep these ingredients around in your pantry for a night when you don’t have anything in the refrigerator – and keep the boring meals for another night.

You’ll need:

  • 1.1 lb Casa Visconti pasta (any long variety, such as caserecce lunghe, fusilli al torchio, or linguine, in a pinch)
  • 1 Tbsp Visconti extra virgin olive oil
  • 2-3 garlic cloves, crushed
  • 750ml bottle of Italian red wine
  • 1/3 cup Visconti black gaeta olives, crushed and pitted (about 25-30)
  • Salt and pepper

Method:

  1. Start heating a large pot of salted water on the stove. Also heat the olive oil in a large, wide pan over medium heat.
  2. Peel the garlic cloves and lightly crush them with the flat side of a knife. Fry them in the olive oil until they are just starting to brown, then remove.
  3. Pour the entire bottle of wine into the pan, and increase the heat to medium-high. When the wine is bubbling, reduce the heat and keep at a vigorous simmer. Reduce the wine by one-half to two-thirds, until thickened and flavorful.
  4. Meanwhile, boil the pasta, draining it 1 minute before its stated cooking time.
  5. Add the almost-cooked pasta and the olives to the reduced wine. Cook for one minute, stirring frequently. Season with salt and pepper and then serve.

Serves 6

Caserrece lunghe soaks up the wine sauce and creates a stunning deep red dish punctuated by salty olives.

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