Ingredients
- Kosher salt
- 1 pound spaghetti
- 1/4 cup extra-virgin essential olive oil
- 3 large cloves garlic clove, chopped
- 1 large shallot, halved, thinly sliced into strips
- 1/2 teaspoon dried crushed red pepper
- One 750ml bottle zinfandel
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 4 ounces coarsely crumbled goat cheese
Directions
Bring a sizable pot of salted water towards the boil. Add some pasta and prepare for six minutes, stirring pasta from time to time, until componen-cooked. Drain and reserve the pasta water.
Inside a 12-inch nonstick skillet, heat the essential olive oil over medium-high temperature. Add some garlic clove, shallots, crushed red pepper flakes and 1 teaspoon salt. Prepare before the garlic clove becomes aromatic, one to two minutes.
Add some wine and tomato paste. Provide a simmer over medium-high temperature. Lessen the heat to medium and simmer lightly for several minutes.
Add some pasta towards the skillet. Prepare, stirring frequently, until many of the wines are absorbed and also the pasta is tender but nonetheless firm towards the bite, about a few minutes (when the pasta mixture is simply too dry, add pasta cooking water 1/4 cup at any given time).
Stir within the butter and 1 teaspoon salt. Boost the heat, and toss before the wine sauce thickens enough to coat the pasta, about one minute. Toss to combine.
Add some parsley and goat cheese and serve.