Red-Wine Spaghetti With Broccoli (from epicurious.com)
Yield: Make 4 main-course or 8 first course servings
Active Time: 35 min
Total: 35 min
Ingredients:
1 3/4 lb. broccoli (I would add more)
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)- I used a Cabernet Sauvignion
1 tsp sugar
4 garlic cloves, finely chopped (2 Tbs)- I would add more
1/2 tsp dried hot red pepper flakes
1/3 C extra virgin olive oil (I am going to try coconut oil next time)
3/4 tsp salt
1/2 tsp black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 C)
(I would add some sort of meat- chicken, beef tenderloin or scallops)
Prep:
Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.
When I make it next time and add the meat, I am going to marinate the chicken or beef for at least 24 hours, then grill on the barbecue. I would then either slice and saute with the broccoli and garlic, or serve whole on top or next to pasta. If I use scallops, I would saute in butter with a little of the wine, then serve next to the pasta. I will let you know how adding the meat goes! :)
Enjoy! :)
(picture from epicurious.com)
