This is an amazing, slightly strange but very delicious recipe. Dare I say – it's kind of sophisticated? Recommended for when you want to wake up your palate but don't feel like doing major labor or when you have an extra bottle of red wine and don't want to make a stew (or drink it.) The pasta turns a deep crimson and the broccoli is amazingly green against it. I make this dish with whole wheat spaghetti because I like the taste combination but you can make it with any kind you like. Also, cauliflower or zucchini, sauteéd with the garlic, would be just as delish.
Red Wine Spaghetti with Broccoli
- 13/4 lb broccoli, thick steams cut off and reserved for another use
- 1 lb whole wheat spaghetti
- 1 bottle (750 ml) red wine
- 1 tsp sugar
- 4 garlic cloves, chopped finely
- 1/2tsp hot red pepper flakes
- canola oil or olive oil
- 1 oz (or to taste) grated Parmigiano
Cut broccoli into 1 inch wide florets. Blanch in a pot of boiling, salted water for two minutes only. You want
them to be really bright green, not mushy and over cooked.Transfer them to a colander and keep the boiling water to cook your pasta in. Return the cooking water to the boil and cook pasta for 5 minutes only. The pasta will not be cooked; should be quite al dente. Drain it in colander. Return your empty pot to the stovetop and pour in wine and sugar.
Bring it to a rolling boil and let it boil down for two minutes. Then place your pasta in the boiling wine. Gently stir until coated. Now the pasta will begin to absorb the wine and turn an amazing maroon color. While the pasta is cooking, sauteé the garlic and red pepper. Mix in the blanched broccoli. When the pasta has absorbed the wine toss the broccoli mixture. Then toss the grated cheese. Serve really hot.
Tomorrow: best of the web Thanksgiving recipes...