Busiati Trapanesi drunken pasta
Drunken pasta is a great recipe which will leave you totally speechless! You will be amazed by how this dish fully invokes all your senses at each bite. Complete with black olives and some Pecorino Romano shavings for an enchanting eye-catching appearance. You will feel like you’re enjoying your favorite pasta along with a nice glass of red wine.
- Preparation time
- Cooking time
- 3.53oz butter
- 2 cloves of garlic, sliced
- chili flakes, to taste
- half bottle Merlot red wine
- 14.1oz Bella Italia Busiati Trapanesi pasta
- 20 pitted black olives, cut in half
- fresh chopped parsley, to taste
- Pecorino Romano cheese, shavings to taste
- salt and pepper, to taste
HOW TO PREPARE
Melt the butter in a large pan to a medium heat, then add the sliced garlic and some chili flakes and sauté for a couple of minutes.
Add the Merlot and simmer for about 5 minutes.
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Busiati Trapanesi “al dente”, saving a cup of cooking water, and transfer immediately to the pan, stirring gently until the pasta blends fully with the sauce.
Add the black olives and the chopped parsley and mix well, adding the cooking water to obtain a creamy finish.
Complete with a generous handful of grated Pecorino Romano shavings and plate immediately with extra chopped parsley and cheese right before serving.