• Cooking Time:
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  • 1 lb. spaghetti (454 g)
  • 3 to 4 anchovy fillets, chopped
  • 2 cups of red wine (474ml)
  • 1/2 cup freshly grated pecorino cheese (125 ml)
  • Small bunch of Italian parsley, finely chopped
  • 4 tablespoons extra virgin olive oil (60ml)
  • 2 garlic cloves, finely chopped
  • 3 dried chili peppers, crushed (optional)
  • Salt to season


  • Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
  • In a saucepan, heat extra virgin olive oil.
  • Add garlic, anchovy fillets and chili peppers and cook for about 2 to 3 minutes.
  • Add spaghetti to the pan and toss well.
  • Pour in red wine and cook until it has reduced and spaghetti has finished cooking.
  • Add freshly chopped parsley and grated pecorino cheese to pasta and toss well.
  • Remove from heat and serve immediately.

Categories: Italian  Mediterranean  Pasta 

Author Credit: David Rocco

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