Another vegetarian recipe for a Lenten Wednesday, this one from Mark Bittman's The Minimalist Cooks at Home: (Slightly adapted because I think the timing works better if you get the sauce mix going while waiting for the pasta water to boil.)
Pasta with Red Wine Sauce
- Salt & freshly ground black pepper
- 1/2 c. extra virgin olive oil
- 1 T minced garlic
- 1 tsp red pepper flakes, or to taste
- 1 pound spaghetti
- 1 bottle red wine
- 1 T butter
1. Bring a large pot of salted water to a boil. Place the oil, garlic, and red pepper in a large, deep skillet and turn the heat to medium-high.
2. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add 3/4 of the bottle of wine. Bring to a boil and maintain there.
3. When the pasta water begins to boil, add the pasta. When it begins to bend (after less than 5 minutes of cooking), drain and add to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if it threatens to dry out completely.
4. Taste frequently. When the pasta is done, stir in the butter and turn off the heat. When the butter melts, serve immediately, topped with Italian parsley and parmesan cheese if you'd like.