Food
Guy Grossi's Midnight Spaghetti
Preparation time
Cooking time
Serves
4
White, Rosé or Red? It doesn’t matter, as this dish is so versatile when it comes to matching with wine. We couldn’t go past the Pizzini Nonna Gisella Sangiovese 2016 – medium weight with a vibrant core of red berry fruit and savoury tannin drive, this is another excellent food pairing wine.
Ingredients
- 180g spaghetti
- 2 tbsp capers
- 1 garlic clove (brunoise)
- 1 shallot (brunoise)
- 1 tsp chilli flakes
- Extra virgin olive oil
- 5 roma tomatoes concassè
- 1 tbsp (10g) parsley
- 4–5 drops colatura di alici (to taste)
- Salt
- 10 leaves of washed fresh oregano
Method
- Cook the spaghetti in salted boiling water as per packet instructions and prepare the sauce in the meantime.
- Pan fry capers, garlic, shallot and chilli flakes in some olive oil, then add the tomatoes and cook for about one minute.
- When the pasta is ready, drain it and put it together in the pan with the sauce.
- Add parsley, colatura di alici and adjust with salt.
- Using tongs curl the pasta into a nest and place it on a serving plate.
- Place the remaining sauce on top and garnish with oregano leaves.