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  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • 1/2 bottle good red wine
  • 1/2 lb linguine
  • 1 tablespoon butter


  • In medium saucepan over medium heat, sizzle minced garlic and red pepper flakes in olive oil. Add wine and bring to a boil. Add pasta and boil until pasta is al dente and wine is mostly reduced. Add butter and mix for a glossy finish.


Adapted from a recipe by Mark Bittman

I often forget about this simple yet inventive dish until all the ingredients are sitting there staring me in the face.

Categories: Main Dish  Pasta 
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