It's been nearly 2 years since the hubbub and I have been married and we still have boxes of vino left over from the wedding! Loads and loads of Cab Sauvignon, Merlot and Zinfandel from one of our fave Texas vineyards. (Wassap, Becker Vineyards!) There's only so much sangria a girl can make (and so much wine a couple can consume with their dinner) before it gets old. In comes Emma's Red Wine Pasta recipe to help with the vino situation. I had actually attempted Alessandro Giuntoli's recipe first, but after a few tries find that the virgin olive oil mixed with red wine yields a faint reddish pasta. We can't have that. So I switched over to Emma's method and instantaneous success. Red, red, slightly purplish-red pasta! Zang. Shoulda gone with her recipe first!
So if ya want crazy red pasta (and less kitchen time), go with Emma's recipe. My toppings differ from Emma's in that I opted for parmesan, red pepper flakes, capers and homegrown basil instead of feta and olives. Sometimes if I want a heartier, well-rounded meal, I would further top the dish with slices of herb-marinated chicken breast. So far one of my fave tasty summer dishes to conjure up in less than 30 minutes! (Or when the hubster refuses to cook for ya! =X)
besos ... jin.