Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Guy Grossi's Midnight Spaghetti 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. Food Serves 4 Shop Dessert Wine You might also like Food Lamb ragout with pappardelle Food Guy Grossi talks food, drink and mischief Words by Mark Hughes on 7 Nov 2017 Food Gnocchi with Walnut and Oregano Pesto Words by Cobram/Wine Selectors on 29 Jan 2019 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline